Basic Cooking Instructions

Tip:  The best Italian cooks realize that beans need to be tender without being soft in order to get the best texture and flavor from them. With the exception of a few types of beans, like lentils, most should be soaked at least eight hours or longer. However, refrain from soaking them longer than twenty-four hours as they are likely to ferment. Some Italians add a bit of baking soda during the soaking which seems to help the beans remain intact during cooking. Be sure to discard the water the beans soak in before cooking with them.

Also, when cooking beans, be generous with water - a good rule of thumb is six cups for every cup of beans. One cup of dry beans will yield two cups of cooked beans. This water rule will differ when it comes to soup recipes. Try adding a bit of olive oil to the water the beans cook in, it will add flavor and keep them from sticking to each other.

Quick Cooking Method:

This is the method we generally use when we’ve either forgotten to soak the beans or just don’t have the time.

1.  Pour beans in a large pot with at least 4 inches of water covering them.  Add salt, olive oil, a few whole garlic cloves, fresh herbs, and 2 bay leaves. 

2.  Bring the beans to a boil.  Once the beans have begun to boil turn the heat off and allow to sit for 1 hour.  After an hour, return to a gentle simmer and cook until beans are tender. 

3.  Strain water from beans (you may want to reserve a little of the cooking liquid if your making a mash or puree) and remove herbs, garlic gloves and bay leaf.  Use in your favorite recipe.