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tipstools tips 2008 04 how to soak and cook dried beans
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Cooking
Consider this the coziest thing you can do with a can of chickpeas.
Emma Laperruque
Cooking
Do you know how to cook dried beans? Well, you should. Because they're cheaper and tastier than the ones in a can, and easier to cook than you think.
Alex Delany
Cooking
Everybody's doing it.
Caroline Lange
Cooking
On this episode of Dinner SOS, Chris and Justine Doiron (aka Justine Snacks) help caller Teddy successfully cook beans from scratch.
Bon Appétit Staff & Contributors
Cooking
As a kid, I would turn up my nose. Now they’re my favorite kitchen project.
Antara Sinha
Cooking
That's a long time to wait if you need your bean fix now. But you've got options.
Alex Delany
Cooking
Like beans on toast, hefty salads, and weeknight quesadillas.
Nina Moskowitz
Cooking
When should you use canned beans versus cooking dried beans at home? Our Test Kitchen editors weigh in.
Christina Chaey
Cooking
They’re even more versatile than my favorite white T-shirt.
Carla Lalli Music
Cooking
There's nothing stopping you.
Sarah Jampel
Cooking
Yet another reason to cook beans from dry.
Sarah Jampel
techniques
If words like “humble” and “homey” come to mind when you think about beans, this primer will change your tune. Whether tumbled with citrus, roasted with sausage, or stewed with all that is bright and green, these are winter’s stealth powerhouses.
Carey Polis
techniques
Forget presoaking them overnight--our method is much faster (and fun, because you get to call it the "power soak")
Janet McCracken
Cooking
A simple, flexible marinade provides the rom-com-worthy makeover those cannelinis were waiting for.
Aliza Abarbanel
Think you've done everything you can with beans? Mix up your routine with this Mexified Pot o' Beans, cooked low and slow—no presoaking necessary
Alex Grossman
Cooking
About to drain and rinse your beans? Not so fast.
Emma Wartzman
Shopping
A Dozen Cousins makes beans you can feel good about buying, eating, and praising.
Sarah Jampel
Cooking
Editor in chief Adam Rapoport shares his bean strategy for making a pot on Sundays and repurposing them in multiple recipes.
Adam Rapoport
Cooking
Also known as canary beans, these thin-skinned Peruvian beans work wonders in Mexican cooking—and are well worth the effort to cook from dry.
Inés Anguiano
Cooking
Welcome to the summer of crunchy, marinated, no-cook green beans.
Molly Baz
Cooking
Fulfill your need for a fast, weeknight green thing.
Alex Beggs
techniques
Pressure cookers are an amazing tool, if you know how to use 'em right.
Dawn Perry
techniques
Dried beans are more cost-effective and tastier than the canned variety—here's how to cook 'em right.
Rochelle Bilow
test-kitchen
Sure, beans are the start to a humble meal. But they can also be luxurious and quite elegant, explains chef Jonathon Sawyer
Julia Kramer