“I don’t soak dried beans. Ever,” says Rick Martinez. “Think about it: Beans are very absorbent, and when you let them puff up in a bowl of water overnight, what they’re absorbing is just that—plain water. To me, the hour or two that process shaves off your cook time simply isn’t worth a plain-water-flavored bean. Instead, I do like most Mexican households and toss my beans straight into a flexible five-ingredient blend of water, salt, herbs, garlic, and some kind of allium. After a few hours of simmering (fresher beans cook faster, but any will work), every last bean is suffused with rich, savory flavor.” A good rule of thumb is to check for tenderness every hour to make sure they don’t overcook and start breaking apart. But if they do, it’s a great excuse to refry them—no one will ever know!
Recipe information
Yield
Makes about 3 quarts
Ingredients
Preparation
Step 1
Bring scallions, herbs, garlic, beans, salt, and 4 quarts water to a boil in a large pot. Reduce heat to medium-low and simmer gently, uncovered, skimming surface and stirring occasionally and adding more water as needed to keep beans covered, until beans are tender, 1½–3½ hours. Cooking time will depend on how old the beans are. Remove scallions, herbs, and garlic.
Step 2
Do Ahead: Beans can be cooked 3 months ahead. Transfer to an airtight container and freeze.
