I have a new favorite way for cooking beans (magic food with high-quality protein)…known as the Parson’s Method:
You DO NOT HAVE TO SOAK* the beans or watch them cook for hours.
Preheat oven to 350. Put 1 lb of dry beans and about 8 cups of water in a large saucepan. If you use ½ lb of beans use 5 cups of water (or they may dry out).
Bring them to a boil on the stovetop. Cover them with the lid and place them in the oven for 1 -2 hours. Most beans take about 2 hours. Lentils will take about 30 min. When you first try this method check the beans every 30 min and add water if necessary. Different ovens and pots may affect your timing.
I also add some Kombu (seaweed that can be found at Whole Foods, New Seasons, other stores) when I cook beans to prevent gas.
The texture of the beans is fabulous. Ranchogordo.com is a great website for getting heirloom beans if and when you get tired of the usual white, black, and pintos. I highly recommend their cookbook, Heirloom Beans.
*Chickpeas are the only bean that must be soaked overnight.
Enjoy the magical benefits of beans!
Amy
