The key to great beans? Soak them whenever you think of it, and let each pot be the source of several different meals.
This article originally ran in January, 2016, but we've heard from readers that they're looking for ways to tackle pantries stocked high with non-perishable foods during these trying times. Hopefully, these tips bring you some inspiration and sustenance during these tumultuous times.
I didn't always appreciate beans the way I do now. Growing up, I rarely ate them, aside from a handful of Great Northerns hidden in the depths of my mother's minestrone soup, or the sweet baked beans she served with a can of molasses-darkened Boston brown bread. But I grew to crave them in my post-college years in New York after frequenting a neighborhood Italian restaurant that served its bread baskets with small bowls of cannellini beans, swimming in olive oil and garlic.
Adler also suggests serving your beans with sausages in a sort of faux cassoulet, and making others into a sage-y gratin with any leftover shredded meat you have on hand. You can purée cooked beans into a creamy soup, stuff others in corn tortillas, and when the beans are gone, you can even store the cooking broth in the refrigerator, warming it up to sip on its own. Each spoonful, Adler writes, tells "the story of the beans' slow bubbling amid herbs and garlic.
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