Preparation Method
- Melt the butter in a Dutch oven over medium heat. Add the carrot, celery, onion, and garlic (if using) and cook, stirring occasionally, until soft, for 8 to 10 minutes.
- Add the beans and salt and enough cold water to cover by 1 inch.
- Bring to a boil over high heat, then reduce the heat to low. Cook the beans on the stove top, covered, until tender, 1 to 3 hours, or in a 350°F oven, covered, until tender, 1 to 2 hours. (The freshness and variety of the bean will affect the cooking time.) Transfer the beans and the cooking liquid to an airtight container and refrigerate for up to 1 week, or freeze them in resealable freezer bags (either in the liquid or drained of the liquid) for up to 6 months.
Pro Tip
Soaking dried beans for 6 to 8 hours before cooking (or even overnight) makes them cook more quickly and more evenly than beans that have not been soaked. Many people also claim that if you drain off the soaking liquid and cook the soaked beans in fresh water, they’ll be easier to digest. The verdict: While soaking is not absolutely necessary, it could make a better pot of beans. Plus, if you soak the beans in the morning, they’re ready to cook by dinnertime.
