Dried beans start out as the seeds of a bean plant that grow inside long pods. Those seed pods are dried in the sun until the water inside the beans evaporates, making the beans dry and hard. Drying beans this way allows them to last a long time on your pantry shelf.
To turn them tender again, dried beans need to be cooked in liquid or rehydrated, which can take hours and hours. One way to speed things up? Brine the beans.
Soaking dried beans in a saltwater solution does two things: It softens the beans’ skins (the seed coats) and it shortens the time it takes to cook them. The skins of beans contain pectin, a molecule that “glues” plant cells together. As the beans soak in the brine, sodium ions in the dissolved salt weaken the pectin in the beans’ skins, making them softer and able to expand (instead of explode) as the beans absorb water.
During their time in the brine, the beans start to absorb water, first through their hilia (the little holes on the curved parts of the beans) and eventually through their entire seed coats. This gives the beans a hydrating “jump start” and means you won’t have to cook them for quite as long.
Simple White Beans With Garlic
Serves 4 to 6
- 4 cups plus 5 cups water, measured separately
- 2 1/4 teaspoons plus 1 1/2 teaspoons salt, measured separately
- 8 ounces dried cannellini beans
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, peeled and minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon minced fresh parsley or basil (optional)
Day 1:
Add 4 cups water and 2 1/4 teaspoons salt to a large bowl. Stir to dissolve salt.
Transfer dried beans to colander. Search through beans and pick out any small stones or broken beans and discard. Rinse beans with cold water.
Add drained beans to salt water in bowl. Cover bowl with plastic wrap and let beans soak at room temperature for at least 8 hours or up to 24 hours.
Day 2:
Transfer brined beans to colander and rinse with cold water.
In a large saucepan, combine drained beans, remaining 1 1/2 teaspoons salt, and remaining 5 cups water. Bring to a boil over medium-high heat.
Reduce heat to medium-low and cook at gentle simmer (small bubbles should break occasionally across the surface of the water), stirring occasionally, until beans are tender but still chewy in the middle, 25 to 30 minutes.
Turn off heat and cover saucepan. Let beans steep until tender, 5 to 10 minutes.
Drain beans in colander set in sink.
In a 12-inch nonstick skillet, combine oil and garlic. Cook over medium heat until garlic begins to brown lightly at edges, 3 to 4 minutes.
Add red pepper flakes and cook for 30 seconds. Add drained cooked beans and stir gently to coat with oil. Cook, stirring occasionally, until heated through, about 2 minutes. Sprinkle with parsley (if using) and serve.
