Learn how to cook dried beans in our new series of recipes — Kitchen 101.
This new series is dedicated to helping you master the fundamentals of cooking, whether you're a beginner or just looking to brush up on your skills. From now on, we'll start to share a collection of simple and delicious recipes that will have you cooking like a pro in no time.
From basic techniques like sautéing and roasting to classic dishes like spaghetti and meatballs. With a little practice and patience, you'll be able to create various delicious meals that will impress your friends and family. So, roll up your sleeves, and let's get cooking!
1 kg (35 oz) dried beans
2 bay leaves, optional
*Contrary to popular belief, salt does not toughen dried beans. In fact, by facilitating the weakening of pectins contained in their cell walls, salt affects beans in the same way it affects vegetables: it softens them. We can't give you exact measures of salt for cooking dried beans for a few reasons: we don't know what size your pot is, how much water you're using, or what type of salt you're using. The best advice we can give you is to taste the water. It should be lightly seasoned.