Why are my beans still tough after the allotted cooking time?

This is most likely due to the age of the beans. Beans that have been sitting in your pantry for more than 6 months can become drier and hard to cook, even after soaking. Older beans may require extra cooking time, so adjust accordingly.

Can cooked beans be frozen?

Absolutely! Allow your beans to cool completely, then divide them into individual portions (I recommend using Souper Cubes for easy storage). Freeze for up to 3 months. When ready to reheat, move a portion from the freezer to the fridge to thaw. Once thawed, reheat on the stovetop or in the microwave until warmed through.

Do I need to add miso?

No, miso is optional. This is used to add some umami flavor to the beans. Alternatively, if you need something soy-free, swap for some dry shiitake mushroom (I’d use about 4-6 dried mushrooms) or some nutritional yeast (I’d use about 2-3 tbsp) for some of that umami flavor and adjust the salt to taste at the end based on your preference. If using mushrooms just add to the pot when adding the bay leaves and remove the mushrooms when the beans are done cooking.

How long do these beans last?

When stored in an airtight container in the fridge, the beans will last up to 5 days. Any leftovers can be frozen for longer storage. The avocado salsa is best fresh, but can be stored in an airtight container for up to 2-3 days before it fully oxidizes and loses its vibrant color.

Charred Lemon Brothy Beans with Avocado Scallion Salsa

Description

A comforting bowl of Charred Lemon Brothy Beans served with a vibrant avocado scallion salsa. The perfect wholesome, fiber-rich meal that’s easy to meal prep.

Ingredients

Scale

Beans

1 1/2 cups dry white beans (cannellini, great northern beans, or butter beans)
1 small onion, root removed and halved lengthwise
1 garlic bulb, halved crosswise
1 lemon, halved crosswise
1/2 tsp red pepper flakes (optional)
2 sprigs rosemary
10 sprigs thyme
2 bay leaves
2 tbsp avocado oil
2 tsp kosher salt plus more as needed

Add-Ins

2 tbsp yellow miso paste

Avocado Scallion Salsa

2 avocados, cubed
2 scallions, thinly sliced
1/4 cup fresh parsley leaves, minced
1 small jalapeño or serrano pepper, thinly sliced
Zest and juice of a small lemon

For serving: toasted sourdough bread, cracked black pepper

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Instructions

Spread the dry beans out on a flat surface and remove any rocks or debris. Rinse the beans well, then drain. Place the beans in a large pot and cover them with fresh filtered water, ensuring the water level is about 3 inches above the beans. Cover and allow the beans to soak overnight or for at least 8 hours. The beans should visibly double in size.
Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-low heat. Swirl the oil to coat the bottom of the pot. Add the halved lemon and onions, cut side down, and cook undisturbed. After 3 minutes, add the garlic halves, cut side down, and cook undisturbed for an additional 3 minutes, or until the onions, lemons, and garlic are slightly charred on the bottoms. Remove the lemon halves and reserve for later. Add the remaining tablespoon of oil and red pepper flakes, allowing to cook for 1 minute.
Drain and rinse the soaked beans, then add them to the pot along with the rosemary, thyme, bay leaves, and 8 cups of filtered water to submerge the beans. Bring to a boil, then reduce heat to a gentle simmer. Partially cover the pot and cook for about 30 minutes.
Add the salt and stir the beans well. Partially cover the pot again and cook for an additional 1 to 1 1/2 hours. During this time, check the beans about every 30 minutes, stirring briefly and adding more water if the beans are no longer fully submerged.
Test a few beans to ensure they are tender and fully cooked. Squeeze the garlic out of its skin directly into the pot along with the juice from the lemon. Discard the garlic skins, lemon, onions, rosemary and thyme sprigs, and bay leaves.
For added umami flavor, transfer a ladleful of broth to a large mug and whisk in the miso paste until fully dissolved. Pour the mixture back into the pot of beans, stirring well. Taste the broth and adjust the salt to your preference.
To make the salsa, combine the avocado, scallions, parsley, jalapeño, lemon zest and juice, and a pinch of salt in a mixing bowl. Stir well to combine.
To serve, spoon the brothy beans into a serving dish and top with a few spoons of the avocado salsa. Finish with a few cracks of black pepper and enjoy with toasted bread!

Notes

Soak your beans for better digestion. Rinse and drain your dry beans, then soak in fresh filtered water for at least 8 hours before cooking. This will not only reduce the cooking time, but also improve digestion by breaking down some of the compounds in beans that can cause extra gas. After soaking, rinse well and drain again before cooking in fresh filtered water.

I often will just leave the lemon halves with the beans as they cook. The key to a non-bitter broth is using a lemon that has a thin pith/membrane. The larger the pith, the more bitter the broth will be. So keep that in mind if you decide to cook them that way.

Boost digestion with epazote or kombu. Adding either epazote (a traditional Mexican herb) or a piece of kombu (a type of seaweed) while cooking your beans helps to tenderize them and break down some of the starches that can lead to gas. This may significantly reduce bloating and discomfort.

When to add salt. There’s a sweet spot for adding salt to beans. I like to add it halfway through cooking. At this point, the beans won’t become tough from the salt, and it will help season them more evenly, infusing flavor throughout.

Older dry beans take longer to cook. If your beans have been sitting in your pantry for months or years, they may be frier and tougher, requiring more cooking time. It’s best to use fresher beans whenever possible, but if you are cooking older ones, be prepared to adjust the cooking time accordingly.

Save time by skipping the charred veggies. If you want a quicker method, you can skip the charring step. Simply add the beans, onions, garlic, herbs, oil, and water directly to the pot, then cook until the beans are tender.