With a nod to "Beantown."
February 01, 2017

Ingredients

  • 1 pound dried beans, rinsed and picked over for stones, soaked overnight or quick-soaked
  • 6 cups water
  • 2 tablespoons extra virgin olive oil
  • 2 large or 4 small garlic cloves, unpeeled
  • 2 bay leaves (fresh or dry)
  • 1½ tablespoons kosher salt

Instructions

After rinsing and soaking, pour the beans into a heavy-bottomed pot, like a Dutch oven.

Add 6 cups of water, or enough to cover the beans by at least 1-2 inches, the oil, garlic, and bay leaves.

Bring to a boil, reduce the heat to a simmer, add the salt, and let cook partially covered until tender, about 1–1½ hours.

Be sure to check on your beans while they cook and add more water if needed. The best way to know if the beans are cooked is to taste them; sample a few to be certain they’re really done.

Once they’re cooked to your liking, let the beans cool in their liquid and remove the garlic cloves and bay leaves.

About this recipe

Store leftovers in an airtight container in the fridge, covered with their broth. They will last 3-4 days. Or they can be frozen in zip-top bags for use in a pinch!

Recipe courtesy of Edible Boston, in a nod to their “Beantown” nickname. Recipe by Sarah Blackburn, photo by Michael Piazza, styled by Molly Shuste

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Ingredients

  • 1 pound dried beans, rinsed and picked over for stones, soaked overnight or quick-soaked
  • 6 cups water
  • 2 tablespoons extra virgin olive oil
  • 2 large or 4 small garlic cloves, unpeeled
  • 2 bay leaves (fresh or dry)
  • 1½ tablespoons kosher salt
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