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Total Time: 15 minutes
Active Time: 1 hour 45 minutes plus 12 hours for overnight soaking
Makes: 6 cups
- 2 cups dried beans
- 1 bay leaf
- 3 sprigs each of parsley, thyme, and oregano
- 1 teaspoon whole peppercorns
- 1 dried ancho chile
- ¼ cup olive oil
- 1 small onion, cut into large pieces
- 2 small carrots, cut into large pieces
- 2 celery stalks, cut into large pieces
- Salt and freshly ground black pepper
Spread the beans on a clean surface and pick out any
dirt or pebbles. Rinse the beans in a colander, place them in a pot,
cover with cold water, and leave to soak overnight.
leaf, parsley, thyme, oregano, and peppercorns in the center of a piece
of cheesecloth and tie the ends with kitchen twine to make a sachet bag.
beans have soaked, drain them and discard water. Rinse the beans well.
Put the beans back in the pot, add remaining ingredients and the sachet
bag. Fill the pot with just enough water to cover the beans. Bring to a
slow boil for 5 minutes and then lower the heat to a low flame, or bake
in an oven at 300ºF for 1 hour to 1 ½ hours, or until the beans start
to get tender. Season with salt and pepper.
for another 1 ½ to 3 hours until beans are completely tender and no
longer starchy. (According to Paula Wolfert, a way to check if the
beans are done is to remove a few with a spoon and gently blow on them.
Their skins will break if they’re ready. Or you can just taste them.)
Remove beans from heat and discard the cooked vegetables and sachet bag. Allow beans to cool in their liquid.
Note: the cooked beans will keep for up to a week in the fridge and longer if frozen.