Brothy Beans
A pot of brothy beans is a labour of love worthy of your time and when broken down cooking them is actually simple.
What are Brothy Beans?
Really good brothy beans should be rich and deep in flavour, this is where brine soaking, gentle simmering in an aromatic liquid and time comes in. The broth should have body and a slight thickness from the slow release of bean starch. The beans themselves should be creamy and soft on the inside and the skins should be just tender enough to hold everything together without going mushy. Final seasoning, brighteners (lemon juice, vinegar) and thoughtful garnishes and accompaniments create soul warming meals with endless possibilities. Stay tuned on how to achieve this.
Coming Soon:
In the coming weeks look forward to a brothy bean deep dive, recipes using a variety of beans and flavour combinations from all over the world. This is home to deep, rich stocks and hearty beany soups too. Most of the recipes will start off with dried beans, so cooking tricks and techniques will appear here, along with a note on soaking and salt.