Beans with Sage and Garlic

Canned beans are often chosen for their convenience, but there are several reasons why cooking beans from scratch is worth the effort. One significant advantage is the wide variety of dried beans available that cannot be found in canned form. Unique beans like coco, corona, and cicerchie offer distinct flavors and textures that can enhance your culinary experiences. These specialty legumes can be sourced from specialty stores or online retailers. Cost is another factor to consider. Dried beans are more economical than canned ones and contain minimal sodium, making them a healthier choice. Additionally, cooking your own beans allows you to have complete control over flavors and seasonings. Whether you prefer cooking them with vegetables or leaving them plain to use in various recipes, homemade beans offer superior taste and texture compared to their canned counterparts. While cooking dried beans does require some planning ahead, it is a straightforward process that can yield a large batch of beans. Once cooked, you can freeze them in small containers, providing convenient access whenever needed. Since cooking times for beans can vary, preparing them ahead of time ensures you have a reliable supply on hand.

Makes 6 cups

INGREDIENTS:

• 1 pound dried cannellini or borlotti (cranberry) beans or chickpeas
• Salt
• Optional (any or all):
• 2 garlic cloves
• 1 medium onion
• 1 medium carrot
• 1 celery rib
• 1 (3-inch) sprig fresh sage or rosemary

INSTRUCTIONS:

1. Wash the beans and inspect them for any broken or shriveled ones or stones.
2. Place the beans in a large bowl and cover them with several inches of cold water.
3. Refrigerate the beans for at least 6 hours or overnight.
4. Drain the soaked beans and place them in a large pot.
5. Discard any loose skins.
6. Add enough cold water to cover the beans by 1 inch, along with 1 teaspoon of salt and any optional seasonings you choose.
7. Bring the water to a simmer, partially cover the pot, and cook the beans until they become tender, approximately 1 to 1½ hours (longer if using chickpeas). If the liquid drops to the level of the beans, add more water to keep them covered.
8. To test for doneness, taste 2 or 3 beans. They should be tender and creamy.
9. Let the beans cool in their cooking liquid.
10. Discard the vegetables and herb sprig if you used them.
11. Add salt to taste.
12. Use the beans immediately, or store them in their cooking liquid in the refrigerator or in individual containers in the freezer.

NOTE:

• They can be refrigerated for up to 3 days or frozen for up to 4 months.

• Alternatively, for the quick-soak method: Place the beans in a large pot and add water to cover by 2 to 3 inches. Bring the water to a boil and cook the beans for 10 minutes. Turn off the heat and let the beans soak for 1 hour.
• By following these steps, you can enjoy the versatility and superior flavor of homemade beans while having the freedom to customize their seasoning according to your preferences.