This post comes as an addition to The Unsuccessful Bean. It has moved beyond mediocrity and into my wanderlust for beans. Now, before I begin explaining the highly captivating process of cooking beans, I would like to take a little detour in the naming of beans.
When Emma and I went shopping for beans, we bought the following: black beans, red beans, pinto beans, and navy beans. The black beans were black, the red beans were red, the pinto beans were pinto, but the navy beans were white. What’s up with that? Of course, around here they are referred to as “white beans” because, well, they’re white. Not navy. So, in case you care, I decided to do a little digging (it took very little digging, in fact), and discovered that navy beans are so called because they became a staple food for the U.S. Navy in the early 20th century. Guess that makes sense, but why not just call them white beans?
Well, anyway, this second attempt at cooking beans turned out much better. I did the same thing with washing and sorting them, and once again did the quick-soak method with boiling and letting them sit. Then, instead of putting them on low heat to simmer, I put them back on high to bring them to a quick boil before bringing it down to a simmer.
Of course, I forgot about them. I eventually remembered (the bean smell helped), and put them on low. It definitely did the trick, because they were ready to eat after almost two hours, which was two hours before I planned on having dinner. This time it wasn’t a big deal, as I had decided to put them in stew, but I didn’t really think through that either.
I added a bunch of leftover chicken that we had roasted the night before, a bunch of chicken broth (I say a bunch because I’m terrible at measuring. It was about half of one of those big containers–at least 2 cups?), a bag of frozen stew vegetables (which were enormous chunks! There were maybe 5 carrots pieces, 4 potatoes and 6 pearl onions; I was hoping for smaller chopped pieces. Guess that’s what I get for not just chopping up fresh stuff myself.), and more water, until it looked like stew. By 4:30 it looked and smelled perfect!
By 5:30 it looked a little less like stew, and a little more like paste. Bean paste with chunks of chicken and vegetables. You see, beans continually soak up liquid, and those beans did what they were supposed to. By the time we ate, it was difficult to see any individual beans, and it certainly wasn’t soupy. Fortunately, they weren’t burned, so I thought it still tasted fine. Lloyd added enough salt and pepper to make it edible for him, and Emma went on a food strike for the next 2 days.
Third time’s a charm, right? Stay tuned for more beans…










The Daring Kitchen
