Foodie Friday: Beans

 Simple, inexpensive, durable, beans are a staple in many cuisines. In industrialized countries we eat mostly industrial beans, cooked in the can in massive factories.  They are fast, easy to use, and relatively inexpensive. I use them, but not always.  

Cooking dried beans takes time, but is not complicated. My mother only cooked "Navy Beans" a smaller variety, I have found that I like a wider array of beans, Great Northern, Cannellini, and others. There are hundreds of hybrids out there. 

The process if fairly simple.  You always check the dried beans for things that are not beans, like small stones that slip through the processing.  Most beans should be soaked overnight.  The beans will absorb a lot of water, I start with a cup of beans in 2-3 cups of water. 

The next day, bring the beans to a boil, reduce to a low boil or high simmer and let cook until the beans start to get tender. How long will this take? It depends on the beans, and the water.  Seriously the mineral content in the water makes a big difference in how firm the beans are.  

I like to then bake them.  

I mix in a can of tomato paste, a chopped onion, a generous pour of molasses, and dark brown sugar.  Add a little water if needed. If it is handy I add in chopped bacon. Then bake at about 300 degrees until the sugars caramelize and the beans have the desired texture and the sauce has thickened to your liking.  How long will this take? 2 to 6 hours depending on the beans, the water, the oven.  Again mineral content makes a big difference in texture, I don't add any salt in the process, not when boiling, not when baking, salt tends to make the beans hard, sometimes very hard.