Cooking with Beans

A pot of beans costs almost nothing, takes almost no attention, and keeps in the fridge for the better part of a week. What it gives back is protein, fiber, and a depth of flavor that most pantry ingredients never reach. They are also, it should be said, one of the more forgiving things you can cook.

Beans worth knowing

Not all beans are interchangeable. They vary in texture, flavor, and how they hold up to heat, and the right one for a slow-cooked stew isn’t always the right one for a salad. Here’s a quick guide to the most common varieties and where they work best.

Dried vs. canned

Dried beans take time, and that is both their drawback and their advantage. What you get from an overnight soak and a slow simmer is a pot of beans with better texture, more flavor, and considerably less sodium than canned beans. The cooking liquid is creamy and starchy, and can go into soups and braises where it adds extra flavor.

That said, canned beans are a great item to have stocked in the pantry. For weeknight cooking, they are the right choice. Drain, rinse, and they are ready.

Heyday Canning Co. takes the convenience factor a step further with their saucy beans, which come already seasoned and ready to build a meal around. Their Tomato Alla Vodka Cannellini Beans heated and tossed with pasta, finished with grated parmesan and fresh basil, is a dinner that comes together in under twenty minutes. Most of their other varieties work the same way, spooned over rice, stirred into a grain bowl, or eaten straight from the pot with good bread nearby. You can find them in our Farm Stand.

Soaking dried beans

Most dried beans benefit from soaking before cooking, though not all require it. An overnight soak in cold water shortens the cooking time and gives a more even result. If you’re short on time, a quick soak works too: Cover the beans with water in a pot, bring to a boil for two minutes, turn off the heat, and let them sit for an hour. Drain, cover with fresh water, and cook from there.

A few things worth knowing

Salt your cooking water, but not at the start. Adding salt too early can tighten the outer layer of the bean and extend the cooking time. Wait until the beans are mostly tender, then season and let them finish.

A bay leaf in the pot is always a good idea. So is a smashed clove of garlic and a small piece of onion. None of it is required, but the beans will taste better for it.

Old beans take longer to cook. Dried beans don’t go bad, exactly, but they do dry out further over time, and very old beans can take twice as long to soften. If you are finding your beans won’t cook through, age is likely the reason.

Beans freeze well. Cook a large batch, portion into freezer bags, and you have the convenience of canned beans with the flavor of dried.

Recipes to get you started

Kale and White Bean Soup
A crockpot recipe that does most of its work unattended. Great Northern beans and kale come together in a simple broth, with the kale going in at the end so it holds its color.

Black Bean and Roasted Tomato Chili with Quinoa
This starts by broiling tomatoes, jalapeños, and poblano peppers until they char, building the base of the chili from there. Black beans and quinoa make it substantial enough to eat on its own.

Roasted Squash, Cannellini, and Kale Salad
Use this recipe as a side or a meal. Roasted squash sits under a pile of kale and cannellini beans dressed with lemon and whole grain mustard, finished with goat cheese.

How To Add Farm Stand Products to Your Delivery
Full Circle members: Head on over to our online Farm Stand Market to customize your upcoming delivery. Market is open from noon on Thursday until 6 p.m. on your cutoff date. After you confirm your produce items, click the orange button “Confirm and Continue To Other Farm Products” to add farm products to your delivery.

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