90-minute no-soak dried beans
I read about this. . . somewhere? I don't remember where. But anyway, I read it, and scoffed, and said "That will never work." The idea is that you can cook dried beans, from bag to table, in 90 minutes with no pre-soaking. I've cooked a lot of beans in my time, and one thing's for sure, you can't cook 'em in 90 minutes.
But you know what? You can. We just ate the results, and they were delicious and perfect.
Put your beans in a dutch oven or similar -- a pretty big one. Cover them with water, and add additional water to stand 1.5" above the top. Preheat the oven to 250 degrees. Bring your beans to a boil, put on a tight-fitting lid, and bung 'em in the oven for 75 minutes. At 60 minutes, check to make sure they don't need water.
Seriously, that's it.
I made red beans and rice for dinner, except I used pinto beans. When I put the beans in the dutch oven, I threw in a ham hock. When the beans were nearly done, I sauteed an onion, 3 cloves of garlic, and 2 stalks of celery; had I had a bell pepper, I'd have done that too. Plus a bunch of chard, chopped fine. Threw in a cup and a half of rice, stirred it around, and poured in half the beans plus half the meat from the hock. Brought it to the boil, covered and simmered for twenty minutes, and bam, beans and rice. It was fucking fantastic, and by my estimation, cost roughly $0.75 per serving.
If you like beans, try this method. I honestly can't believe it worked.
ETA: Found them from here! Thanks Emma!
But you know what? You can. We just ate the results, and they were delicious and perfect.
Put your beans in a dutch oven or similar -- a pretty big one. Cover them with water, and add additional water to stand 1.5" above the top. Preheat the oven to 250 degrees. Bring your beans to a boil, put on a tight-fitting lid, and bung 'em in the oven for 75 minutes. At 60 minutes, check to make sure they don't need water.
Seriously, that's it.
I made red beans and rice for dinner, except I used pinto beans. When I put the beans in the dutch oven, I threw in a ham hock. When the beans were nearly done, I sauteed an onion, 3 cloves of garlic, and 2 stalks of celery; had I had a bell pepper, I'd have done that too. Plus a bunch of chard, chopped fine. Threw in a cup and a half of rice, stirred it around, and poured in half the beans plus half the meat from the hock. Brought it to the boil, covered and simmered for twenty minutes, and bam, beans and rice. It was fucking fantastic, and by my estimation, cost roughly $0.75 per serving.
If you like beans, try this method. I honestly can't believe it worked.
ETA: Found them from here! Thanks Emma!