Okay so I've noticed so many bean recipes cover the flavor of the beans...their actual flavors differ so much that I've taken to plain...here is how the creamiest most flavorful plain beans are created,(in my opinion;) start with a stockpot and dump your beans of choice in...
rinse...
fill with much too much water (about 4 parts water to one part beans)...
dump about 3 tablespoons of salt in...yes 3 tablespoons...
bring to a boil...
cover and remove from heat...let sit
set timer for 1 hour...
drain...rinse well...
add water to cover beans by a few inches...add a dash of salt and cook to boiling and reduce to simmer
add some olive oil
I like to cook them with the lid on until they are done then sometimes I mash about 1/5 of them and kick them up to boil off the remaining water...(it reduces the liquid and ensures a strong beanie flavor)...these beans are a creamy crowd pleaser!
rinse...
fill with much too much water (about 4 parts water to one part beans)...
dump about 3 tablespoons of salt in...yes 3 tablespoons...
bring to a boil...
cover and remove from heat...let sit
set timer for 1 hour...
drain...rinse well...
add water to cover beans by a few inches...add a dash of salt and cook to boiling and reduce to simmer
add some olive oil
I like to cook them with the lid on until they are done then sometimes I mash about 1/5 of them and kick them up to boil off the remaining water...(it reduces the liquid and ensures a strong beanie flavor)...these beans are a creamy crowd pleaser!
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