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BYOB Beans

Prep

Cook

Total

Yield 8-10 cups

BYOB (Baking Your Own Beans) is a method we learned a long time ago from a dear friend.  It is safe to say that this method ensures the best-cooked bean: tender, slightly al dente - yet soft.  It's perfect for using in soups or in salads and grain bowls!

You'll need a Dutch oven or an ovenproof cooking vessel fitting with a lid.

Ingredients

1 bag beans

1 thumb-sized piece dried kombu (seaweed-look for it at Whole Foods in the Asian ingredients section-see photo below)

enough water to cover beans by 4 inches

NO SALT*

Instructions

Notes

*Adding salt can inhibit or arrest the cooking of the beans, meaning that if salt is added before they have cooked, they might never get soft enough to be edible.  Simply add salt once they've cooked.

**Every bean is different due to its size, therefore they all cook at slightly different rates.  The only beans that you don't want to use this method for are lentils and split peas, which can be done quickly on the stovetop.

Courses side

Recipe by Vie at https://getvie.com/2018/01/16/making-a-quick-healthy-winter-soup-with-vie/