“Mom, how do you cook beans?” She’d chuckle and tell me three different ways. I NEVER could get my beans to turn out like Mom’s. Since she died a few years ago I crave beans the way she made them. (I also long to eat them sitting across from her at her southern Carolina home.) So I began to experiment.
In my opinion, the perfect bean holds its shape on the outside but is tender on the inside. Oh, the occasional one might split but mostly they look like before they are cooked – only fatter. For me, beans must be soaked in a weak saline solution for eight hours. The rest is easy. A gentle simmer with seasonings of your choice.
Then the real fun begins as beans make great sandwich spreads, dips, side dishes, soups, fake potatoes, salads, sauces, bean loafs, bean breads, entire meals. Try cold white beans with olive oil, lemon juice and fresh parsley. The saline soak helps with the fartability and so does a bit of basil. Check out the next THREE-DAY FRESH! for more tasty pulse ideas.