Epicurious tried out all the ways of cooking beans to figure out myth from reality. Quick soak method yields more flavor. Vary the cooking time according to type of beans. Stay near and taste them for doneness. The onions and rosemary is from Martha Stewart.

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Name: Cooking dried beans
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: any
Ingredients: 1 pound beans of choice; 1 onion; 1 sprig rosemary wrapped in cheesecloth

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INGREDIENTS

1 pound beans of choice
1 onion
1 sprig rosemary ; wrapped in cheesecloth

INSTRUCTIONS

Wrap the rosemary in cheesecloth so you can remove all of it at the end of cooking.

For the Epi Kitchen, the results were clear. Quick-soaking the beans, salting them at the beginning of cooking, and cooking in a pot without a lid, resulted in beans with great texture and a flavorful broth.

Place 1 lb. dried pinto beans in a large, heavy pot. Cover with water about 2” above top of beans. Throw in the onion (halved) and the rosemary (wrapped). Cover pot, bring to a boil, then remove from heat. Let rest 1 hour. Stir in 1 1/2 tsp. kosher salt and bring to a boil over medium heat. Uncover, reduce heat, and simmer until beans are tender and creamy, checking after 1 hour and adding more water as necessary to keep beans submerged, 1–1 1/2 hours total.

NOTES

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Nutrition

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Serving Size: 1 Serving (56g)
Recipe Makes: 10 Servings

Calories: 19
Calories from Fat: 1 (5%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 3.2mg		0 %
Potassium 111.5mg		3 %
Total Carbohydrate 4.3g		1 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 2.5g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 19

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