Rehydrated beans

Serving Size

Makes 6 cups of beans and 5 ½ to 6 cups of broth

Time

1 hour, plus 8 to 10 hours for soaking

Date

03.02.20 More info+

Flavored with celery, garlic, scallions, and ginger

To boost the flavor of dried beans, New York City-based recipe developer Jenny Huang adds a selection of aromatics including ginger, celery, and garlic to the water before boiling. While you can try any dried variety for these recipes, Huang's favorites are flageolet, cannellini, Great Northern, cranberry, and mayocaba. If you prefer, use a pressure cooker and cook the beans according to the manufacturer's instructions. Just be sure to save the cooking broth.

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Ingredients

2 ½ cups

of your favorite dried beans

bay leaves

2-inch

piece of ginger, sliced and bruised with knife

1 rib

celery, cut into thirds

scallions, cut in half and bruised with knife

5 cloves

garlic, left whole and bruised with knife

Kosher salt

Directions

Step 1

Soak the beans in 6 cups of water overnight, 8-10 hours, at room temperature.

Step 2

Strain out soaked beans, discard the soaking water. Bring 9 cups of water, the beans, and all aromatics to boil over high heat, turn down to a simmer. Cover and cook until tender but not mushy, 50 minutes to one hour, depending on the variety and age of the beans.