Name: Dried Beans
Yield: Makes 5 Cups
Ingredients: 1 gallon poultry, ham, or meat stock (you need this much to keep replenishing the liquid); 1 head fresh garlic, root removed, crushed; 2 cups dried beans, such as small white beans, flageolets, cannellini, or black turtle beans; 1 tablespoon freshly chopped garlic; ¼ cup olive oil; Saltand freshly ground black pepper; 1 herb bundle; 1 cup aromatic vegetable mix, wrapped in cheesecloth; 1 ham bone or knuckle

Preparation info

Makes
5 Cups

Difficulty
Easy

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

About

Once you taste dried beans in Europe, you realize that unless you have a special supplier, we get the old crop sent to us here. Or a mixture of old crop years, which is why when cooking dried beans, some become fully cooked while others need more cooking in the same batch.

I could never get my cooks to take the correct precautionary measures: use enough water to cover the beans by 4 inches

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