Precooking Dried Beans for Soup

Preparation info
  • Makes about

    5 Cups

    • Difficulty

      Easy

Appears in
Splendid Soups

By James Peterson

Published 2000

  • About

If beans are the main ingredient in the soup, cook about ⅓ cup raw beans per serving—they’ll expand to almost a full cup. If beans are only one of many ingredients, figure half as much per serving.

Ingredients

  • 2 cups dried beans such as cannellini, borlotti, navy, flageolet, etc.
  • 1 quart cold wa

Method

Soak the beans in the cold water in a large pot for 2 to 3 hours, until their skins are well wrinkled. Or, if you’re in a hurry, bring the beans to a simmer and remove the pot from the heat. The beans should be ready to cook in about 30 minutes.

Bring the beans to a simmer and use a ladle to skim off any froth that floats to the surface. Add the cubes of pancetta, garlic, and bouquet ga