Beans are one of the most useful, economical, and delicious ingredients in the kitchen; and also one of the most misunderstood. This is everything I’ve learned about buying them, cooking them, troubleshooting them, and getting them to taste the way they should.
Includes my guide to choosing between dried and canned beans, along with the science behind why some beans never soften no matter how long you cook them. I break down soaking, brining, salting, interactions with acids, and techniques that actually make beans creamy, flavorful, and worth cooking from scratch. Plus bean variety guides, cooking charts, and the recipes I come back to most...from Punjabi chole and rajma to white bean stews and dals.
16 pages. No filler. Just the good stuff.