Beans & Lentils

Beans and lentils greatly benefit from being made from dry, but they take some time and planning. If you’ve never made beans from scratch, I highly recommend setting aside some time to soak your beans the night before and enjoy a peaceful hour or so of simmering the following day. The loveliest part of cooking your beans from scratch is that the flavor is malleable. I particularly love throwing half an onion, some garlic cloves, and a few fresh bay leaves into my beans for most applications, but you can switch this up depending on the recipe you’re making, or simply keep them a blank slate, too.