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
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.
Step 3
Salt to taste. Strain the beans, discarding aromatics but making sure to save the bean broth.
Photography and styling by Jenny Huang.