Beans from scratch

Every chef and its dog has a version of beans …..and here’s mine. My bean-du-jour at the moment is the Royal Corona Bean from Rancho Gordo

This particular variety / brand have consistently cooked well and come out creamy and delicious.  I usually soak mine overnight but if you forget you can cook them from dry, it’ll just take longer. 

One cup of dried beans yields three cups of cooked. I’ve left the quantities lose so you can choose your own adventure.

Tools:

• Large Pot

• Small sieve or slotted spoon

Ingredients + Aromatics:

• Beans of choice

• Fennel stalks

• Half an onion (outer leaves removed)

• 3-4 Garlic cloves (outer skin removed)

• 1 x dry Bay leaf

• Half a lemon

• Fresh thyme on stem (small sprig)

• Olive oil (1/4 cup)

• Salt- all in around 2 T

How:

1. Soak the beans over night in a bowl with enough water to cover the beans plus 1 inch higher

2. Rinse and add the beans to the pot. I add enough water so the level is 2” above the beans.

3. Salt the water generously and bring to boil. You’ll seem some foam start to form on the beans - this is normal. Just skim this off and discard.

4. Add the aromatics and simmer on low for around 1 1/4 hours but dependent on size of beans / pot etc….

5. At an hour, test the beans. They should be soft and not crunchy when they are ready.

6. Save the broth and the beans together and use in stews, on toast, or just in a bowl with some crusty bread.