Basic Black Beans
ACTIVE : 20 min. TOTAL: 2 hrs. 20 min. plus overnight soak
1 lb. dried black beans 1 onion, quartered
1 head of garlic, top third
trimmed to expose cloves 2 dried bay leaves
1 tsp. kosher salt
1. Pick over and sort beans, then rinse under cold water and transfer to a large bowl. Add 3 quarts cold water, cover, and soak at room temperature for 8 to 24 hours. ( To quick-soak, see p. 31.)
2. Drain and rinse the beans; transfer to a large pot or Dutch oven and cover with at least 2 inches of water. 3. Stir in onion, garlic, bay leaves, and salt. Bring to a boil over high heat. Boil for 10 minutes. Reduce heat to medium-low and simmer until tender, 1½ to 2 hours, stirring every 30 minutes.
4. Discard the onion pieces, garlic, and bay leaves. Using a slotted spoon, transfer the beans to a serving dish or storage container. (Reserve cooking liquid for soups or stews, if desired.)
PER SERVING (1∕2 cup each): CAL 155, CARB 28 g (7 g fiber, 1 g sugars),
FAT 1g (0 g sat. fat), PROTEIN 10 g, CHOL 0 mg, SODIUM 114 mg.
Make-Ahead Tip: Beans will keep in the fridge for up to 1 week and in the freezer for up to 3 months.