My Secret to Perfectly Cooked Dried Beans Every Time
The perfect bean doneness can be elusive, often feeling deceptively challenging to achieve. Putting a pot of beans on to simmer can feel like an act of faith, and it sometimes seems like you’ll never reach that ideal creamy, tender bite. But then—finally—you bite into one, and it’s perfect. You cut the heat, maybe prepare to serve yourself a bowl, and suddenly realize half the batch is still chalky in the center. Next time, before you make the call, don’t just taste one bean —taste five. From Our Shop Sale! Food52 x Staub Round Cocotte $350–$470 $279.99–$420 More Options our line! Five Two Walnut Wooden Spoons $22 More Options exclusive Dansk Kant Porcelain Dinnerware $48–$138 More Options I call it the five bean rule, and it’s the simplest way to make sure your legume-filled dinner isn’t a disappointment. We’re living in a dried bean renaissance, and thanks to the popularity of producers such as Rancho Gordo, high quality heirloom varieties are easier than ever to come by. Still, even in this golden age of bean cookery, pulses can be unpredictable. Age, cultivar, and even how the beans were stored can affect their cooking time, and it can change from batch to batch. Some of even the highest quality beans will always soften a touch quicker, leaving others trailing behind. Tasting just one bean is a dangerous game, but five is likely to be representative of the whole batch. Read More >>
The perfect bean doneness can be elusive, often feeling deceptively challenging to achieve. Putting a pot of beans on to simmer can feel like an act of faith, and it sometimes seems like you’ll never reach that ideal creamy, tender bite. But then—finally—you bite into one, and it’s perfect. You cut the heat, maybe prepare to serve yourself a bowl, and suddenly realize half the batch is still chalky in the center. Next time, before you make the call, don’t just taste one bean —taste five.
I call it the five bean rule, and it’s the simplest way to make sure your legume-filled dinner isn’t a disappointment. We’re living in a dried bean renaissance, and thanks to the popularity of producers such as Rancho Gordo, high quality heirloom varieties are easier than ever to come by. Still, even in this golden age of bean cookery, pulses can be unpredictable. Age, cultivar, and even how the beans were stored can affect their cooking time, and it can change from batch to batch. Some of even the highest quality beans will always soften a touch quicker, leaving others trailing behind. Tasting just one bean is a dangerous game, but five is likely to be representative of the whole batch.
