FROM TOP: ZUMA PRESS, INC. /ALAMY; GETTY IMAGES/DORLING KINDERSLEY
Dried beans,
cooked in this way taste
like vegetables. Like
they grew out of dirt.
And then drank a bunch
of olive oil and herbs
and swelled up like
balloons full of flavor.”
I still use them when time is a
concern or they are not the star
of the dish, but they all just taste
like canned beans. Dried beans,
cooked in this way taste like vegetables. Like they grew out of dirt.
And then drank a bunch of olive
oil and herbs and swelled up like
balloons full of flavor. The older
your beans are, the longer they’ll
take, so if you pull a giant bag off
the supermarket shelf, you’ll be
able to make them delicious, but
it will just take a little more time.
These are not the kinds of
beans you’ll want to hide in any
old soup or salad. These are the
kinds of beans you’ll want to eat
out of a bowl, topped maybe with
some avocado and feta, with another immoderately Tuscan glug
of olive oil over the top.
You’ll eat these for days. And
you’ll feel pretty proud that you
made what started out as colorful
little rocks taste so delicious and
feel so healthy. Not to mention
you’ve saved yourself a boatload
of money on beans. Deep
breath