An overnight soak is the best way to draw out the flavors.
“Soaking beans overnight yields a completely different flavor profile; the brine is so much more authentic compared to the canned version and isn’t filled with preservatives,” says New York City-based chef Nick Anderer. Here, he infuses the protein-rich ingredient with fresh sage and garlic. While it’s delicious on its own, Anderer also suggests using it as a pasta sauce, a condiment for fish or meat, or in a salad with a hearty green like kale.
Serves 10 to 20Peter Garritano