Bean Brine

I can get a little obsessed with beans.  There are so many different varieties.  I love to experiment with them in different recipes, whether it be a warm, comforting soup or stew, or a light, yet hearty salad.  I adore the big plump beans that have a beautiful creamy texture when cooked low and slow for a couple of hours, especially when they are accompanied by flavorful aromatics, like onion, carrot, dried herbs, etc.  By themselves, beans can be a bit bland, but when you doctor them up with flavorings and a splash of really good extra virgin olive oil, the dish becomes more than the sum of its parts.  

 I never used to brine my beans, but once I learned about this technique, I haven’t looked back.  This method makes all the difference in the finished product and can be applied to any size or type of bean. Try my Tomato Basil Butter Bean Soup or my Butter Bean recipes.

Be sure your beans aren’t old or they will never cook up the way they are supposed to. The skins will remain tough no matter what you do. I remember digging into a batch of flageolet beans, thinking I was doing something wrong, like adding salt at the wrong time or not cooking them long enough. Well, after scratching my head over a third attempt, I chalked it up to the beans being old and tossed rest into the garbage. It was a good reminder to label my beans with the date of purchase. It’s not an exact science, but it will give you an estimate on how old they may be and encourage you to use them up. Store dried beans in an airtight container at room temperature.

Recipe:

Yield: 1 pound of beans/ ½ pound of beans

1 pound                       ½ pound                      ingredient

1 pound                       ½ pound                      dried beans

6 Tbsp                         3 Tbsp                         kosher salt

4 quarts                       2 quarts                       cold water

1.     Take a quick look at your beans and discard any damaged or discolored ones. Also, keep on the lookout for any little rocks.

2. Add dried beans, kosher salt, and cold water to a large bowl.  Stir until the salt is fully dissolved and let soak for 8 – 24 hours.  The larger the bean, the longer they should soak.

3.     When you are ready to cook them, drain them off and give them a good rinse under cold water, and follow your recipe for cooking instructions.