Fantastic dispatch. Beans are superfood. Not to add complexity, but brining dried beans in salt and baking soda is really worth it for two reasons. 1) the beans cook faster after brining and 2) even better the beans whether fresh or old cook consistently; no more "are they EVER going to be done?" You are going to soak your beans anyway, adding some salt and baking soda is easy and makes the process more effective. Lots of science in this article, but a simple recipe/table at the end. https://www.seriouseats.com/baking-soda-brine-for-beans-5217841
I've been meaning to subscribe for a long time but this finally got me to do it. I'm a fellow bean enjoyer, though the planning ahead required means I don't do it as often as I should. I like using a small cheescloth bag and putting a bay leaf and some aromatics and an onion in there--it avoids having to fish our weird soggy onion bits if you want to use the beans later for something where they don't belong. Intrigued by the idea of using that much fat though -- I wouldn't have thought it would contribute much to the flavor, just sitting on top of the water.
I really expected by this title it to be a weird sex thing that had troubling connections to facist political movements, glad it was just a celebration of beans
oh wow! this is one of the best cooking tutorials I’ve seen! And I’ve seen embarrassingly many. Thanks so much for sharing it! I’m five minutes from carrying out this woman’s instructions.
I love how this is less about recipe hoarding than it is about being a nimble cook. The freedom that comes from feeling safe making beans extra-schmaltzy!
It's annoying when you go to read a recipe and you have to search for it amidst all the storytelling (and pop-ups and subscription come-ons). This is one of those situations. Please don't make me work so hard, Bon Appetit. Just give me the fucking recipe.
Another lovely thing about beans is they keep in the freezer in their liquid for months. So double up that batch and have beaucoup beans for the future.
I think, also, people aren’t finishing their beans (or, home-cooked food in general) with enough acid. It’s the holiday season—treat yourself and others to a bottle of nice vinegar!
This is probably the cutest read max dispatch.
hi! thanks for the shoutout. i still make beans this way and am indebted to Patch 4Ever. if anyone is in need of a PERSONAL pot of beans, that recipe is on food processing (my substack), here: https://carlalallimusic.substack.com/p/personal-pot-of-beans-and-greens
Honored to have you here and embarrassed to not have linked to your Substack in the original post ! Will rectify 🙏
Fantastic dispatch. Beans are superfood. Not to add complexity, but brining dried beans in salt and baking soda is really worth it for two reasons. 1) the beans cook faster after brining and 2) even better the beans whether fresh or old cook consistently; no more "are they EVER going to be done?" You are going to soak your beans anyway, adding some salt and baking soda is easy and makes the process more effective. Lots of science in this article, but a simple recipe/table at the end. https://www.seriouseats.com/baking-soda-brine-for-beans-5217841
Multiple readers have suggested precisely this brining method 👆 bean noobs take note
dude hell yeah
Hell yeah!!
I've been meaning to subscribe for a long time but this finally got me to do it. I'm a fellow bean enjoyer, though the planning ahead required means I don't do it as often as I should. I like using a small cheescloth bag and putting a bay leaf and some aromatics and an onion in there--it avoids having to fish our weird soggy onion bits if you want to use the beans later for something where they don't belong. Intrigued by the idea of using that much fat though -- I wouldn't have thought it would contribute much to the flavor, just sitting on top of the water.
Yes cheesecloth is a must-have bean accessory--great for thyme and rosemary and oregano and other tough herbs too. I promise you the fat cap is worth!
This was awesome. I can’t wait to cook some beans.
I really expected by this title it to be a weird sex thing that had troubling connections to facist political movements, glad it was just a celebration of beans
Beans alone could solve the fiber epidemic!
Problem is that all that salt must be overwhelming for anyone with high or higher than recommended blood pressure.
No and low-sodium canned beans are accessible. Even better: dried beans!
This wonderful-sounding recipe DOES use dried beans in a heavily salted water/broth.
oh wow! this is one of the best cooking tutorials I’ve seen! And I’ve seen embarrassingly many. Thanks so much for sharing it! I’m five minutes from carrying out this woman’s instructions.
For the love of beans. :)
Pizza beans, weeknight mvp
I love how this is less about recipe hoarding than it is about being a nimble cook. The freedom that comes from feeling safe making beans extra-schmaltzy!
It's annoying when you go to read a recipe and you have to search for it amidst all the storytelling (and pop-ups and subscription come-ons). This is one of those situations. Please don't make me work so hard, Bon Appetit. Just give me the fucking recipe.
Another lovely thing about beans is they keep in the freezer in their liquid for months. So double up that batch and have beaucoup beans for the future.
💯💯💯
I think, also, people aren’t finishing their beans (or, home-cooked food in general) with enough acid. It’s the holiday season—treat yourself and others to a bottle of nice vinegar!
Yes, definitely—Troffer says he uses a couple glugs of sherry vinegar but some squeezed lemons will do in a pinch!!
Good sherry vinegar is such an underappreciated clutch ingredient.