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
Use the newest crop of dried beans possible and wash them in cold water, removing any floaters or stones. And by all means, soak the beans to cut down on the cooking time, although this is not imperative. Parboiling them covered in
Cooking beans in poultry or meat stock will provide the richest taste, but it takes a lot, and water will do in a pinch if you use stock in the second cooking.
Put the washed beans in a pot at least twice the size of the volume of the beans. Cover with cold water by
Pour the beans into a colander, run them under cold water to wash them completely, rinse out the pot, and put the beans back in it.
Pour in enough stock to cover the beans by
Drain (save the liquid for soups and sauces), discard all the ingredients except the beans, and toss the beans in the garlic and oil. Season and refrigerate until needed.
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