The local Farmers Market often has a wonderful selection of fresh, dry beans and peas. They really do taste better than the canned version, especially if you add a little seasoning to them while soaking, and then, again, while cooking. Here’s how I do it:
|Cooked Dry Beans|
- 1 lb. dry beans or peas
- 3 Tbsp. table salt
- 4 quarts water + 7 cups water
- 2 bay leaves
- 4 cloves of garlic, peeled
- Start by soaking the dry beans for at least 8 hours, but preferably for 24 hours.
- Dissolve the salt in the water. Place the beans in a bowl or Dutch oven and cover with water. Set aside.
- After the beans have been rehydrated, they need to be cooked prior to adding them to a recipe.
- Drain the soaking liquid from the beans. Bring the beans, bay leaves, garlic and fresh water to a simmer in a Dutch oven or large saucepan. Simmer, partially covered, until beans are just tender. Remove from heat, cover, and let beans stand until completely tender, about 10 minutes. Drain the beans, but save the cooking liquid. Discard bay leaves and garlic.
- Cooled beans can be stored in reserved liquid and refrigerated for up to five days.