Pot of Beans

By mm_food4me

Ingredients

• Beans 1 pound dried beans, such as kidney, cannellini, navy, pinto, or black 8 to 10 cups water, plus more for soaking
• 1 pound dried beans, such as kidney, cannellini, navy, pinto, or black
• 8 to 10 cups water, plus more for soaking
• Flavor Base 2 tablespoons extra-virgin olive oil 1 onion, chopped 3 garlic cloves, chopped 1 fresh chile, chopped Coarse salt Optional flavor add-ins (see below)
• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 1 fresh chile, chopped
• Coarse salt
• Optional flavor add-ins (see below)

Details

Servings 6
Preparation time 10mins
Cooking time 130mins
Adapted from marthastewart.com

Preparation

Step 1

Make the beans: Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight. Drain. (For a quick soak, cover beans in a saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour. Drain.)

Make the flavor base: Heat oil in a pot over medium heat. Cook onion, garlic, chile, 1 1/2 teaspoons salt, and any add-ins until onion and garlic are soft, about 5 minutes.

Add beans, 8 cups water, and 1 1/2 teaspoons salt. Bring to a boil. Reduce heat. Simmer, partially covered, adding water as needed to keep submerged, until tender, 35 minutes to 2 hours, depending on type of bean. (Start checking for doneness after 30 minutes.)