Huffington Magazine Issue 52 | Page 77

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