I rarely cook dried beans the “proper” way, soaking them overnight and then cooking them in fresh water the next day.
Nor do I often cook just the amount of beans I need for a particular recipe. If I’m going to put in that much time, I surely deserve to get the highest yields possible. So when I cook dried beans, I make a whole pound at once, doling them out for various meals over the course of the next week.
Eating this way, I rarely get bored with beans. How could I, when they are such blank canvases, ready to take on whatever flavors I assign them? Here’s how I cook them (and how to freeze the leftovers!)
Note: This post was updated and republished on April 28, 2014. You can see the updated information here.