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1
LONG-SOAK METHOD:
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Pick over the beans to remove any stones or bad or broken beans.
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3
Rinse thoroughly.
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4
Put the beans in a stockpot and cover with plenty of cold water.
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5
Soak for 6 to 12 hours.
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6
(If it's warm, put the beans in the refrigerator.)
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7
Drain the beans and return them to the pot with 4 quarts fresh cold water.
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8
Wrap the herbs and garlic in a 6-inch square of cheesecloth and add it to the pot.
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9
Add the carrot, celery, and onion.
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10
Bring the water to a low simmer, then cook until the beans are done.
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11
Depending on their freshness and the variety of bean, this can take from 45 minutes to 2 hours.
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12
Keep checking them for doneness.
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13
After 30 minutes of cooking, add the salt.
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14
Remove and discard the cheesecloth bundle and the vegetables and drain.
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15
Serve the beans warm, drizzled with olive oil.
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16
QUICK-COOK METHOD:
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17
Pick over the beans to remove any stones or bad or broken beans.
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18
Rinse thoroughly.
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19
Put the beans in a stockpot and cover with 4 quarts cold water.
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20
Bring to a simmer and cook for 2 to 3 minutes.
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21
Remove the pot from the heat and let the beans soak in the hot water for 1 hour.
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22
Drain the beans and return them to the stockpot.
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23
Cover with 4 quarts fresh cold water.
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24
Wrap the herbs and garlic in a 6-inch square of cheesecloth and add it to the pot.
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25
Add the carrot, celery, and onion.
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26
Bring the water to a boil and cook at a low simmer until the beans are done.
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27
Depending on their freshness and the variety of bean, this can take from 45 minutes to 2 hours.
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28
Keep checking them for doneness.
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29
After 30 minutes of cooking, add the salt.
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30
Remove and discard the cheesecloth bundle and the vegetables and drain.
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31
Serve the beans warm, drizzled with olive oil.
