*Preparing & Cooking Dry Beans

*Preparing & Cooking Dry Beans

The dry beans from Riso Carena are truly special and once you've had them, you'll realize that not all beans are created equal!
To get the most from you dried beans, here is the best way to achieve greatness regardless of cannellini, borlotti , or ceci.

-Dry Beans of your choice or a blend
-Cold (not chilled), filtered water
Herbs of your choice such as garlic, fresh sage, peppercorns or garlic, bay leaf, fresh thyme
Do not add salt to your beans until after they have cooked as salt will slow the softening of the beans outer skin

Sort through your beans carefully and discard any small stones or debris that may be present.
Rinse beans with water then put them in either a stoneware bean pot or a regular metal pot with a lid.
Add water to beans 6-1, cover, then allow to soak for at least 5-6 hours, or overnight.
Drain water from beans and rinse thoroughly.
Add enough filtered water to generously cover beans.
*Add your herbs here if desired
Cover your pot and bring to a simmer over medium heat for about 1 hour then reduce heat to medium-low .
Stir occasionally and gently with a wooden spoon until the outside of the beans are tender and the inside is soft, about 1-2 hours.
Skim off any foam that rises to the top of the water.
When done, remove from heat and allow to cool.
Strain then rinse under cold water.

At this point, your beans are now ready to be used for whatever dish you have planned.
Mangia bene. Vivi felici!

*Preparing & Cooking Dry Beans Goes well with...