5 Ingredients or Fewer

Rich & Creamy Beans From Rachel Roddy

May 25, 2021
4.6 Stars
Photo by Kristen Miglore
Author Notes

That bag of dried beans sitting in your cupboard that you just keep...not cooking? This Genius technique, modified from Tuscan tradition, will essentially do it for you—and make them creamier and more flavorful than ever.

As Rachel Roddy writes in her column for the Guardian, “Every year, usually in October, we visit Maremma, a glorious cummerbund of a region straddling lower Tuscany and higher Lazio … Maremmani know how to cook white beans, simmering them until tender, often in terracotta, and occasionally in time-honoured fashion, al fiasco, in a glass flask in the embers of a fire. Fat, tender, creamy and often still warm, the beans are served with a little of their own broth and some extra virgin olive oil...

“There are plenty of strongly held opinions about cooking beans in Maremma … in Tuscany ... in Italy. Just like learning a language, you listen and repeat; then once you are confident, you do it your way. Then you may get stuck in your ways, digging in your kitchen heels. I am not sure why I had never thought to cook beans in the oven before—which is nearest to the embers, I suppose—but I hadn’t. I now know it is a good way, producing plump, deeply flavoured beans. Not that you can’t get beautifully flavoured beans on the stovetop, but it must be something about the effect of baking as opposed to boiling heat, the taste of both beans and broth is richer and rounder somehow. Same with sage and garlic. In the oven, the sage loses its aggressive bitterness, taking on a savoury, almost meaty fragrance. Garlic, too, benefits from baking; it brings out its kinder side, the inside of the cloves becoming so sweet and soft they can be squeezed from the skin like cream from a tube. I add salt to the beans, along with the oil and herbs. (Seasoning at the start is different to seasoning at the end—I don’t believe it toughens the beans as some people say—but if you prefer, add salt at the end.)"

A few more tips: If you’ve forgotten to soak your beans, don’t worry—this method still works well, it may just take a bit longer. This technique will work with any variety of dried beans, though the cook time may vary (chickpeas in particular will take longer, and the older your beans are, the longer they will take). If you don’t have precisely these seasonings, consider other herbs like rosemary, thyme, or bay leaf, a Parmesan rind, a split onion, a dried chile.

Recipe adapted from The Guardian (December 2016).

Want to hear more about this recipe? On here. Genius Recipes

Watch This Recipe
Rich & Creamy Beans From Rachel Roddy
  • Prep time 10 hours
  • Cook time 1 hour 15 minutes
  • Serves 8
Ingredients
  • 1 pound (450g) dry cannellini (or other) beans
  • 3 garlic cloves, unpeeled
  • 6 sage leaves (or other sturdy herbs)
  • 5 tablespoons extra-virgin olive oil
  • Salt
In This Recipe
Directions
  1. Soak the beans in plenty of cold water for 10 hours. Drain and rinse the beans, then return to a large ovenproof pot or casserole with a lid. Cover with cold water, making sure the water comes a good couple of fingers above the beans (1 to 2 inches, depending on how brothy you like your beans).
  2. Heat the oven to 335°F. On the stovetop, over a medium-low heat, bring the beans slowly to just-before-the-boil (they mustn’t boil), skimming away any surface foam if you like, then add the whole, unpeeled cloves of garlic, sage, a good pinch of salt, and olive oil. Cover the pan with the lid and transfer to the oven for 1 hour and 15 minutes, or until the beans are tender and surrounded by just a little cloudy broth. Check the seasoning and squeeze the garlic from the skin and stir it into the broth if you wish. Serve alone with more olive oil on top, with sausages, or as part of a soup.

See what other Food52ers are saying.

  • Kim Snader
    Kim Snader
  • Debra
    Debra
  • robin lewis
    robin lewis
  • Brenda Griebert
    Brenda Griebert
  • Rebecca
    Rebecca
Genius Recipes

Recipe by: Genius Recipes

218 Reviews

Kim S. April 25, 2022
I commented on this recipe a few years back, and I'm not bashful about singing it praises. It is still one of my regulars. Sometimes I expand it by stirring in dark leafy greens such as spinach or kale. Paired with a crusty bread or a cheesy baked polenta, and I'm in heaven! Leftovers (if there are any) are easily worked into soups later in the week.

PS, it doesn't have to be white beans (cannellini or navy), but those do work best (with the exception of garbanzo/chickpea/ceci which will fight to hold their toothiness). The lighter-colored beans (pinto, cranberry, black-eyed pea) and the black bean seem to work best as alternates in this recipe. The red beans (light or dark kidney, adzuki, mung) still become luscious, but the skins are tougher, in my experience, and the color is not as appealing.
 
Debra April 25, 2022
I found this recipe a little while back and it has become one of my favorite comfort foods. The best part, it’s delicious any season and any time! I know everyone has their little tweaks, and here is mine. Added fresh rosemary with the sage. I did not have unpeeled garlic so I rolled with double the amount called for of peeled. I removed the beans from the broth and reduced the broth to thicken to my taste. Overall, this recipe is such a keeper and should become a part of any families repertoire! Love, love love it:)
 
capybara February 1, 2022
What happened to needing to boil beans vigorously for 10 minutes to destroy harmful lectins please?
 
MacGuffin February 1, 2022
You’re thinking of phytohemagglutinin, which is a specific lectin; the warning applies to kidney beans.
 
capybara February 1, 2022
I believe the harmful substance is present in other beans too. https://www.healwithfood.org/chart/lectin-content-beans-high-vs-low.php for example and https://www.theguardian.com/notesandqueries/query/0,5753,-1342,00.html and this article which is about butter / lima beans https://www.independent.co.uk/life-style/health-and-families/features/beware-of-the-beans-how-beans-can-be-a-surprising-source-of-food-poisoning-931862.html
 
MacGuffin February 1, 2022
It’s present in most legumes and grains. In general, it’s not a problem; I haven’t read of anyone’s having suffered due to lectin poisoning from, e.g., tomatoes. Phytohemagglutinin specifically, on the other hand, is toxic and is present in large amounts in kidney beans.
You might want to consider that most of us posting here have successfully used this method more than once and have survived to share our experiences. Speaking only for myself, I’ve yet to experience any adverse symptoms.
 
capybara February 1, 2022
Thanks, I shall certainly consider it! The piece I linked to above in the Independent about lima bean poisoning was very arresting, and scary, given that ambulances were called, and has always stuck in my mind. But thanks for the reassurance.
 
MacGuffin February 1, 2022
Trust me--if you follow this technique, you’ll not only be fine but will fall in love. GREAT texture and flavor.
 
robin L. January 30, 2022
I meant to give this 5 stars but didn't sweep far enough!
 
cosmiccook January 30, 2022
Used this method for my latest batch of Shrimp & Rancho Gordo Alubia beans. Really outstanding texture & flavor!
 
robin L. January 29, 2022
This is my favorite, most foolproof method for cooking my beans now!
 
Kasey O. January 13, 2022
I used heirloom rancho Gordo corona beans (my new favorite) and they took over 2 hours and need lots of salt but were creamy and yummy.
 
MacGuffin February 1, 2022
They’re one of my favorites, too.
 
Marcia October 10, 2021
It is not recommended in the video to remove the scum off the top due to its protein content. Also the scum is of no detriment to the soup flavor or taste.
 
MacGuffin October 10, 2021
It's a detriment to the appearance.
 
cosmiccook October 10, 2021
QUESTION: Rancho Gordo says their beans don't need to be soaked but is the soaking imperative to this dish? My beans were RG Tarbais which I soaked for approx. 3 hours since they were from last year.
Used this method for N.O. shrimp & white beans (traditionally made w Camelia brand navy beans) but increased the aromatics of (chopped) onion, celery, garlic, herbs, parm rind & bay. Combined water w about 2 cups shrimp stock.

It took closer to 3.5 hours to achieve the consistency for this dish. My BIGGEST mistake--cooking it when outside temp was 88 degrees! NOT the time to have an oven going for that long.
The RG Cassoulets were NOT the best bean for this dish as they maintained their shape. I pureed some of the beans to approximate the consistency better. I realized I prefer smaller beans to larger. Next RG bean order includes Marcella beans to try using this method. Next time will wait till its MUCH cooler! Will also try again using Camelia Brand black (turtle) beans. Not RG quality but am determined to use all my beans up before next order comes in!
 
Brenda G. October 10, 2021
I used Roman beans and the soaking overnight really plumped up the beans and while I used the same cooking instructions the beans were creamy but more mushy than with my smaller harder pink beans. I think a three hour soak would have sufficed. The type of bean makes a difference.
 
MacGuffin October 10, 2021
Why would you not have wanted your beans to maintain their shape?
 
Brenda G. October 10, 2021
I would like to keep the shape my first time using Roman beans and they got very big soaking overnight.
 
cosmiccook October 10, 2021
I should clarify all the beans kept their shape, and didn't break down for the creamy texture. I used an immersion blender to achieve it. Oddly I detest Red Beans & rice because of that texture! Many recipes call for Northern beans (Tarbais approximates the size). Wish that Mizteca salt was back in stock!
 
Marcia October 10, 2021
I've never used Rancho Gordo beans. But he overnight soaking is integral to the recipe. The only changes I make are eliminating the oil and adding more garlic cloves. This soup is a keeper.
 
MacGuffin October 10, 2021
My beans keep their shape and are super-creamy (I've only been able to achieve that with this method). And I cook them all night in a slow oven.
I'm awaiting the Mixteca salt for my cousins. It seems to have been out of stock for a REALLY long time.
 
cosmiccook October 10, 2021
What temp do you use? I wouldn't feel comfortable w oven on overnight, but I could start them very early in the morning.
 
MacGuffin October 10, 2021
210º F-ish? I follow Kristen's instructions and simmer them first, mostly to skim off the scum. I'm not terribly observant but cholent needs to be slow-cooked overnight. FWIW my oven shuts itself off after 12 hours. And you could definitely start it early in the a.m. if you're not comfortable doing it overnight. I think you'd be really happy with the results. I peel and cut up some potatoes, after which I brown them. I also sauté some mushrooms, plus I have ¼ cup of barley that I've also soaked overnight. I add the garlic cloves and sage and EVOO, and if I'm really feeling decadent, I add a non-meat derma and some eggs (which hard-cook). Everything else gets added after the beans simmer. You'd like it--everybody wants a container of my cholent, despite its not having meat.
Incidentally, I'm keeping an eye out for Mixteca salt for you--I'll certainly post here if I catch it before you do!
 
cosmiccook October 10, 2021
Thank you MacGuffin! I think I'm going to call RG tomorrow and see what the deal is. I'm holding my order up so I can add them. Your recipe sounds wonderful. I had a feeling that your temp would be around that. My oven will only shut off if I program the cook time.
 
MacGuffin October 10, 2021
I think you should try putting them in the oven in the morning. And the recipe is just a riff off Kristen's. It's SUCH a good method.
 
Jan October 10, 2021
That's for sure! I've been anxiously awaiting them since your first suggestion to me, about them! Maybe some day...
 
MacGuffin October 11, 2021
*fingers crossed*
Seriously, it should be soon for the salt(s). Go for the salt sampler if it comes back in stock--I really like the Sal de Mar and am waiting for the Flor de Sal to come back in stock (like I don't have enough fleur de sel salts on hand . . .). And you'll find that if you soak your beans overnight and do the "low and slow" in the oven, even beans that have been sitting around for a while respond and cook up creamy.
 
cosmiccook October 13, 2021
R.G said they're hoping for 2nd week in November *sigh*
 
Jan October 13, 2021
At this point I'll be happy if they come in at all!! It's been a loooong time.. thanks for checking :-)
 
MacGuffin October 13, 2021
Aargh. Well, let's keep watching. I think a good pinch of that is going to make a lot of difference for you. I recommend dissolving it in some water first before adding it to the pot; it takes a while to dissolve.
 
cosmiccook November 16, 2021
@MacGuffin--just spoke again to RG--the Mixteca will NOT be available at all this year--their hoping by Spring 2022!
 
Jan November 16, 2021
Ohhhhh.... too bad. I wondered since it was so long coming in. Oh well- hurry up and wait!
 
cosmiccook January 14, 2022
STILL not available--RG said hopefully by early spring ugh!
 
MacGuffin January 14, 2022
SHOOT.
The last time I checked was, I think, a week or so ago. I don’t need Mixteca (I have a lot of it) but I’d love to get more of Sal de Mar (which I wish they’d sell by the bag) and would like to try the Flor de Sal. As mentioned, I want the Ancient Salt set for some cousins. I wonder what’s taking so long??? This was supposed to have been available in the fall.
 
MacGuffin March 16, 2022
Heads-up (I hope) to you and Jan: I’ve been getting notices today from RG about stuff being back in stock. The salts aren’t yet but this seems to be a hopeful sign. If you guys haven’t requested notifications for the stuff you want, now’s the time to do it! And again, I recommend the salt sampler--in for a penny, in for a pound.
 
Jan March 16, 2022
I just got that email too and quickly looked for the Mixteca.. I hope you're right that it's on its way! Thanks for the heads up! I did ask to be notified so I hope it arrives soon.
 
Brenda G. September 28, 2021
So I used a half bag of old pink beans maybe a year old. I used 4 garlic cloves 8 fresh sage leaves and 5 TBS of olive oil and only just barely covered the beans in water. Soaked beans overnight and cooked as instructed. So so so good. Added salt in the beginning and after it was done. The garlic was devine. Had it with bread and red wine what a treat. Maybe I will add some more water next time for more broth but this was delicious and so creamy. My husband liked this as well. Thanks my new bean go to!!!
 
cosmiccook September 27, 2021
I'm looking at all the different Rancho Gordo beans. I think Food 52 & Steve Rancho should do a test on using all appropriate beans for the top 3 contenders. Right now the RG Mayocoba beans are looking PDG as they absorb the flavors around them. Water, onion, garlic, parm, herbs, salt and pepper--that should be the criteria.
 
MacGuffin September 28, 2021
I've only used RG beans for this method and never the same ones twice. They've all tasted great with perfect texture. (Let's face it--taste is very subjective.) Given that this is a Tuscan recipe, you should probably use Marcellas if you want to be authentic, but every bean I've tried using this method, including enormous Royal Coronas and their smaller runner cousins, have been fantastic.
 
cosmiccook September 28, 2021
@ MacGuffin--thanks for all the tips!!! My thoughts too. Can't decide between Mayocoba & Mantequilla for New Orleans creamy white beans & shrimp after I use my RG Cassoulet ones. This dish is NOT brothy, but creamy.
 
MacGuffin September 28, 2021
Just make sure you don't use too much water. And really, they're all great although I have to say that Eye of the Goat and Good Mother Stallard MIGHT just edge out everything else. Still, they're not going to give you something authentically Tuscan but they're delicious if you use this method. And the beauty of the method is that you can use it as a base for so many things. Pasta e fagioli? Use Cranberry, more water, and finish them on the stove (or not). Veggie cholent? Add pre-soaked barley, browned potatoes, sautéd mushrooms, eggs, derma, . . . and (fatty) meat, if you eat it. Chili? Start the beans in the oven and take it from there. There are SO many ways to riff on this technique.
 
cosmiccook September 28, 2021
Interesting those 2 were tops. Okay MacGuffin, I'm challenging you to do so w Mayocoba, Mantequilla, etc. and post results!
 
MacGuffin September 29, 2021
Ah, but I've DONE Mayacoba! Delicious. Now, this is a good place to mention that I seem to favor non-white beans, so Mayacobas are up there. I'm trying to use up some older "bean stock," so the Mantequillas will have to wait. HOWEVER, I'm going to share a YouTube treasure; you have to check out and subscribe to this lady: https://www.youtube.com/c/BuonAPetitti/videos . Apropos to us, watch "Pasta e Fagioli - Beans 3 Way." Mind you, I don't make my pasta e fagioli her way but the other two recipes look wonderful, PLUS you can just do the beans Kristen's way and take it from there (I tend to make a mess of stovetop beans).
 
Rebecca August 14, 2021
Made this last night and it was phenomenal. Soaked for 10 hours and used sage leaves, garlic cloves (more like 6), the olive oil, salt, and I put in two Parmesan rinds (this added killer umami flavor). The oven method really is genius.
 
Susan S. August 14, 2021
I like the cheese rinds in the beans too!
 
The C. July 13, 2021
I so wanted to love this recipe - creamy white beans are one of my favorite dishes, but after soaking (according to the recipe), & following the recipe as written, the beans were tender but flavorless & had way too much liquid. I think I will drain the liquid, add more seasonings, & semi-mash them.
 
MacGuffin July 13, 2021
It's easy to overestimate the amount of water needed (ask me how I know . . . ). However, the upside is that it occurred to me that this method is actually not a bad way to make soup and when the weather cools off, I intend to start my paste e fagioli this way.
I recommend salting the soak water very well and don't be afraid to use less water--the recipe's suggestion about "brothy" should be taken seriously.
 
The C. July 13, 2021
Hi - thanks for your reply. I like the soup option, but I was really hoping for the "creamy" version :-) Will definitely use less water next time.
 
MacGuffin July 13, 2021
Post back. And LOTS of garlic and a good coupla sprigs of fresh sage. What kind of beans are you using?
 
The C. July 13, 2021
Hi! I used great northern beans (that's what I had in the house) - will use cannellini next time. This evening I drained some of the liquid out, put the pot back on the stove to cook it down. It needed ALOT of salt & pepper to get them to a good place. It still is a little too liquid-y for my taste but will be ok for now.
 
Kim S. August 14, 2021
You may get different results if you're using a very old bean. A bean dried in the last season or two will get creamy, but a dried bean that's been on the shelf for several years never will. I'm not saying this is what happened to you. If there's too much water in your final cook, simmer uncovered on the stovetop to allow some of the water to evaporate and thicken your broth. Maybe add another glug or two of olive oil.
 
Sfpami March 8, 2021
These beans are to die for! I picked some Sorana beans up at my local Farmer's Market and cooked them exactly as printed. I've never had such luscious, creamy delicate beans. The most amazing thing was the amount of flavor imparted from so few ingredients. Pure simple deliciousness!
 
Kim S. February 20, 2021
I just made these beans (for the umpteenth time), but added frozen spinach at the end with a dash of nutmeg and a few flakes of chili pepper. I'm in heaven! The olive oil is key to the lusciousness of the beans, so use your best. Next time, I'll experiment with a mixture of different-colored beans (I'm betting it will be gorgeous and delicious).
 
MacGuffin February 21, 2021
I regret to say that I shared yesterday’s beans with two friends; one loved them, the other said I’d used too much EVOO. Go figure.
 
Celia W. February 19, 2021
BEST!!! BEANS!!!! EVER!!!! I used Rancho Gordo Cassoulet beans and added a few tablespoons of Mediterranean Medley olive oil and a parm rind. OMG to die. We eat these every week with a freshly baked baguette. YUM!
 
MacGuffin February 20, 2021
I’ve got King City Pinks in the oven as I text. I do the simmer but bake in a slow oven overnight. The technique and seasoning works with and complements every type of bean I’ve used. Not only that, family members are using the technique now and love it. Thanks, Kristen!
 
cosmiccook September 28, 2021
What other brands do you use? New Orleans tends to be hide bound w Camelia Brand--so online as our Whole Foods doesn't carry a lot of variety. What are King City Pinks?
 
MacGuffin September 29, 2021
They're on the RG site. They might be on the waitlist. They were really good. And FWIW my cousin texted that she'd made excellent chili with the Santa Maria Pinquintos (I haven't tried them yet).
 
MacGuffin February 1, 2022
(Still checking for you . . . )
I should’ve mentioned that some of the Camellia beans look really interesting and they’re not available anywhere near me. The different cowpeas, the baby green limas . . .
 
Kristen February 17, 2021
I just had leftovers (third day in a row!) for lunch today and still love these! I suspect it's the simplicity of this recipe that is so beguiling: creamy, rich, flavorful but simple. I'd planned to use leftovers for other recipes but think I'll just keep eating them in broth - so good. I used Jacob's Cattle beans that I brought back from Maine almost two years ago and they cooked up perfectly. (Almost to the end of the 17 pounds of dried beans I toted home! :-)) I followed the recipe pretty closely for this first attempt but am looking forward to trying rosemary and parmesan next time.
 
B. H. January 11, 2021
In short these were terrible! After cooking according to the recipe(soaking over night, cooking on top of the stove then in the oven) the beans were underdone and tasteless. So in an effort to save them I added the rind of parmigiana, red pepper flakes, black pepper, bacon, roasted onions and carrot, and finally chicken bouillon. Then let it cook in the oven for a full four hours at 335 degrees. Now at least they are eatable. This recipe is going in the garbage.
 
MacGuffin January 11, 2021
I'm sorry it didn't work out for you. I won't do beans any other way now.
 
Jamie N. January 23, 2021
I add a bunch of stuff to mine too. All depending on the type of bean. I believe the point (I could be wrong) of this recipe is a base for creamy, perfectly done beans (Not necessarily flavor wise but a better quality of bean helps). Mine also take longer that an hour and 15 minutes. I’m guessing it’s because 1) my oven sucks, and 2) I have very hard water. I just check them at 1.25hrs if not done check back every 15 minutes until they are. I add all my “extra” ingredients right before I put in the oven and they turn out perfect every time. And I will say, I just discovered this recipe in the last month but I’ve made 3 different kinds of beans already! I’m addicted! The parm rind and sage make it for me but the texture is key! Please try again:)
 
MacGuffin January 23, 2021
I agree. Sometimes I'm inclined to add stuff (maybe onions) to this basic recipe but it's all about the texture. Even if I need cooked beans for another recipe, e.g. pasta e fagioli, I use this method to cook the beans.
 
Elissa February 1, 2021
I’ve read that if one’s dried beans are past their prime they’ll never soften no matter how much they’re cooked. Give it another try with fresher beans; you won’t be sorry!
 
Susan S. February 7, 2021
You must have had some really old beans! I make these at least once a month and they always come out great.
 
Kim S. August 14, 2021
Not all dry beans are equal! If your dried beans are very old, they will NEVER soften up. Try again with dried beans you've obtained from a source you know is selling a product that is only a year or two old, and see if you get different results.
 
cosmiccook September 27, 2021
As Rancho Gordo illustrates, not all beans produce the same texture either. Some are made for creaminess, others to retain their skin and shape. Great way to finish my RG Cassoulet beans!
 
MacGuffin September 27, 2021
I've not had that experience but then, I do mine overnight in the oven at 210º.
 
MacGuffin September 27, 2021
I used Buckeye (the former supposedly offensive Yellow Indian Woman) for cholent. A pound makes enough to share and I always get compliments. Cooking beans in the oven produces SUCH wonderful results. I'm looking forward to trying the Mantequillas for the first time.
 
cosmiccook September 28, 2021
I only saw Yellow Eye (named for goat eyes)--are you referring to Rancho Gordo beans or another brand?
 
MacGuffin September 29, 2021
RG. They're probably waitlisted; You can certainly sign up to be notified if they're of interest. Not unsurprisingly, they're delicious.
 
Jan January 3, 2021
So I followed the directions and my beans never softened either, and I may have put in too much water.. but it occurred to me that the bean issue might be my water. I'm on a well and I think the water is hard. Beans were fresh and I cooked in the oven for over 2 hrs. I wonder if that was the issue for others whose beans didn't soften? May have to try again with distilled water.. recipe sounded great!
 
MacGuffin January 3, 2021
May I make a recommendation? Go to the Rancho Gordo site, look for Mixteca Salt, then get on the waiting list because it's sold out. Use as directed and I guarantee you'll see a difference. It sounds like your water could use a good pinch.
 
Jan January 3, 2021
thank you! I just signed up to be notified.. definitely sounds like it might do the trick!
 
MacGuffin January 3, 2021
An enthusiastic thumbs-up! Check out their other stuff as well and make sure you come back to let us know how it worked out for you. They have some terrific stuff!
 
Jan January 3, 2021
I will! I've heard of them, but never ordered- have to remedy that!
 
MacGuffin January 3, 2021
Go through all of their beans, including those that are wait-listed. Sign up for what looks interesting--you won't regret it.
 
MacGuffin January 23, 2021
The Mixteca, along with their other salts, should be back in stock in March. Their salts are all out of stock but check out the Ancient Salts trio when they're available--the Mixteca is included and the other two salts are fun to play with. Check out the site again.
 
Jan January 23, 2021
Thanks! I've been popping in occasionally on the site, but glad to hear a potential date of restock.. holding out on cooking beans until then :-)
 
MacGuffin March 14, 2021
No Mixteca yet but a visit might be worth your while.
 
Jan March 14, 2021
LOL I've been keeping track of it, especially now that it's March! I keep entering my email to be notified- probably annoying them... I think to do beans but then have had so many poor attempts that I'm anxiously awaiting the Mixteca salt before trying again.
 
MacGuffin March 14, 2021
Stock up on some interesting beans now; you can cook them when the Mixteca/salt trio come/s back in stock.
 
Jan March 15, 2021
Good point.. just ordered a selection of beans, and put my name on several of the waitlisted beans.. NOW I'll just need the Mixteca!
 
MacGuffin March 15, 2021
BINGO!!!
I got a Bean Club membership this time 'round. I managed to get one for my cousin's daughter (IOW my first once-removed), too. Get on the wait list for next time if you find the Mixteca is working for you.
 
MacGuffin July 13, 2021
None yet but keep on it . . .
I keep checking because I want to get one of my cousins (I have lots of them) and her daughter that Ancient Salt Sampler (I also want to try the Flor de Sal).
 
Jan July 22, 2021
I know :-( I keep checking too... but I have made some RG beans since then that have been fabulous.. even without the Mixteca. Still want to get it.. one of these days..
 
cosmiccook September 27, 2021
I wonder if another artisanal salt would also work--like Portugal or France?
 
MacGuffin September 27, 2021
This isn't an "artisanal salt" and isn't used for flavoring. It's only for softening beans--it's much higher in bicarbonates (think baking soda) than your usual NaCl.
 
cosmiccook September 27, 2021
I wasn't aware of that. I don't do much beans as my husband has a lot of digestive issues--and yes I'm aware of the whole better bean, and supposed hacks (seaweed) but he is having better success. My bad and apologies. He seems to really tolerate well black beans and we're trying to experiment.
 
MacGuffin September 28, 2021
MY apologies if my response seemed as though you needed to apologize! That wasn't my intent.
I understand digestive issues; I had to give up meat 34 years ago because I couldn't digest it. I do have a hack for dried beans but it takes a bit of work. It might help your husband.
After sifting through your beans for debris, stones, etc., put them in a pot or other large container and cover them with boiling water (off-heat) for 5 minutes. Drain, repeat. Drain, repeat, but let them sit for an hour. Drain, repeat, but let them sit overnight (or all day). I salt the water for this soak. Drain, rinse. They're now ready to be used in any recipe that calls for soaked beans.
 
cosmiccook September 28, 2021
No harm, no foul! My sister sprouted some beans for us; said they would be easier to digest that way but I didn't care for either texture or flavor. I'm torn between the Mantequilla & Mayocoba. They both sound delicious. And of course the Marcella bean.
 
Jamie N. January 1, 2021
What a brilliant recipe! I adore beans and I make pinto beans on I regular basis. First soupy, then drained, mashed and refried the leftovers and I’ve always used the instant pot. Or braised white beans on the stove. This method is fantastic! I always end up with beans too mushy in instant pot or have some hard ones on stovetop. Thanks to the reviews for this I’ve learned so much about every method. With this recipe I used navy beans with a parm rind, a chopped white onion, an herb bouquet of rosemary, oregano, and a sage leaf (it’s what I had). I also threw in some crushed red pepper, big flaky sea salt and when it’s done with a squirt of lemon or vinegar. I tasted them already and I cannot wait until they’re done!!! 🙏🏻