No doubt about it, dried beans taste superior to the tinned variety, and they also filling, affordable, and shelf-stable. Plan ahead when you’re cooking with dried beans – give them an overnight soak in cold water, and a gentle simmering. Be it white beans in a soup, kidney beans in a chilli con carne, or lima beans in gigantes, that wonderful Greek stew, these recipes show that dried beans are simply magic.
Black-eyed pea curry with crisp shallots and curry leaves
Fagioli al forno con peperoncino (baked beans with chilli)
Scallop and ocean trout ceviche with butter bean salad
Cuban black beans and rice with pulled beef
Gregory Llewellyn’s barbecue pit beans
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