Basic Beans
Makes: 6 to 8 servings
Time: 30 minutes to 4 hours, largely unattended
M V
When a recipe calls for “cooked beans,” this is it (or check out the recipes for making beans using a pressure cooker (page 435) or slow cooker (page 435).
- 1 pound any dried beans, split peas, lentils, or peeled and split beans, rinsed and picked over
- Salt and pepper
- Put the beans in a saucepan and cover with cold water by 2 to 3 inches. Add a large pinch of salt if you want your beans to retain their shape. Bring the water to a boil, then reduce the heat so the liquid bubbles gently.
- Partially cover and cook, stirring occasionally, checking the beans for doneness every 10 or 15 minutes and adding a little more water if necessary.
- When the beans start to get tender, add several grinds of pepper. As the beans get closer to being finished, they need to be covered with only an inch or 2 of water. Stop cooking when the beans are done the way you like them, adjust the seasoning, and either use or cool and store.