Here is the method of cooking dried beans which I have refined over many years. It is easy, and it gets rid of the indigestible substances that give beans such a bad reputation. You don’t need any special equipment like pressure cookers – it works well in a covered pan on your stove top. In fact, I prefer doing it this way because I can monitor when they are done more easily.
Enough for 2 or 3 people, and combines well with one tin of tomatoes:
- One cup of dried beans
Soak the beans overnight in plenty of water. Ok, you do have to think ahead a little. If you have to leave them a second day, just drain them and give them fresh water until you are ready to cook. Remember, they will swell to more than twice their original volume. When you are ready to cook, drain the beans. Bring a pan of water to the boil, and tip in the beans. Get them boiling again, and boil for a further two or three minutes. Drain again and discard the water. This gets rid of most of indigestible stuff without losing the flavour.
Now cover the beans in new water and simmer with a lid on the pan until they are done. Keep an eye on them so they don’t dry out and burn. And how do you know when they are done? Lift a few beans out on a wooden spoon and blow on them. If the skins start to split and peal back they are about ready. Let a couple cool down and taste them. Repeat until you are satisfied. If the skins split in the pan they are a bit over done, but it is not a disaster. Near the end of the cooking, adjust the salt to taste. Salting them at the beginning is supposed to slow down the cooking, but I don’t know if this is really true. As a guide, our beautiful white Aztec beans (a kind of runner bean, really) take about 20 minutes. Borlottis take 30 or 40, and red kidney beans a bit longer. Beans that have been stored for a long time take longer to cook.
Now drain them, and carry on with whatever recipe you are using.