Name: THE PERFECT POT OF BEANS
Ingredients: 1 pound of heirloom beans; 1 strip of bacon diced (optional); 1/2 small onion diced; 1 Bay Leaf of Cinnamon Tree Leaf; 1 whole head of garlic (not peeled); 4 inch strip of Kombu; 2 teaspoons salt; 1/2 teaspoon cumin; 1-3 whole dried chilis (for hot go with Yahualica, for milder go with Guajillo) *optional

July 11, 2023 2 min read

Photo by Edgar Castrejon on Unsplash

Sometimes the best way to cook heirloom beans is the classic pot of beans. In the Southwest, generations have grown up with a pot of beans on the stove no matter what time of year. They become a side for whatever you are serving and then any leftovers go in salads, soups, tacos, you name it. This recipe is simple so that it lets the flavor of the beans shine through.

To Soak Or Not To Soak

You do not NEED to soak your beans, it simply cuts down on cooking time. In his book, Cool Beans, Joe Yonan tells us that soaking beans is completely unnecessary. That said, some people with inflammation issues have found that soaking beans makes them more digestible. If you do soak, it's recommended to leave them on the counter for 12-24 hours and change the water frequently.

Don't Skip Kombu!

Kombu, aka seaweed, is a total ninja cooking move. Kombu not only makes the beans tastier, it also makes them more digestible! The glutimates in kombu enhance the flavor of everything you add it to kind of like nature’s MSG. The amino acids in the kombu soften the beans outer skin for better texture. Bonus it also makes them a easier on your tummy. It's a total game changers so we highly recommend you don't skip this.

Tips And Tricks

We make a LOT of beans and we've rounded up the best advice from chefs and cooks around the world in our Guide To Cooking Heirloom Beans. We've got instructions on cooking beans in everything from the pressure cooker to the crock pot.