These braised beans are super easy to make. I know that I always comment on how easy it is to make something because I always look for ways to reduce the cooking time or simplify a recipe to save time. In this case, I truly do believe that braising is the easiest ways to cook beans. You may be discouraged to cook beans because of the amount of time it takes to cook the beans, but I have a solution for you that you are going to love. And not only does it help cook beans faster, but it reduces or it may eliminate oligosaccharides, which is the indigestible sugars that cause gas.
Select the beans you are going to use and toss them on the counter. Carefully move them around a couple of times and remove any rocks, dirt, or bad beans. Place beans in a colander and rinse. Pour beans into a large bowl and fill with water. Use enough water to cover the beans. The beans are going to double in size once they are hydrated so ensure that the bowl is large enough and that it has enough water once they double in size. There should be about an inch of water above the beans once they are hydrated. Refrigerate and soak over night (24 hours). Keep the beans in water until you are ready to cook them. After 24 hours, rinse the beans in cold water.
For these braised beans, I used a combination of Great Northern, navy, and blackeye peas for their nuttiness.
Braising is a cooking technique that requires something to be browned or seared in fat then it is simmered in liquid on low heat over a covered pot. One of the important aspects of braising is the pot that is used to braise something. Typically, a Dutch oven is used because it conducts heat evenly.
Enjoy, from my kitchen to yours.
- 1 cup Great Northern beans, soaked overnight, drained
- ½ cup Navy beans, soaked overnight, drained
- ½ cup Blackeye peas, soaked overnight drained
- 1 Tablespoon olive oil
- 1 medium yellow onion, small dice
- 3 carrots, peeled, small dice
- 2 celery stalks, small dice
- 3 garlic cloves, minced
- 2 bay leaves
- 3 cups low-sodium vegetable broth
- Kosher salt and fresh ground pepper
- ¼ cup fresh Italian parsley, minced
- 1 lemon zest
- 3 garlic cloves, minced
- In a Dutch oven over medium heat, heat oil. Add onion and cook until translucent, 3-4 minutes. Add carrots and celery and cook for 4-5 minutes stirring. Add garlic and bay leaves, stir and cook until fragrant about 45 seconds.
- Add beans and cook for 2 minutes. Add broth and bring to a boil. Add salt and pepper, cover and simmer on low heat until beans are soft to the touch and liquid has been absorbed, 45 minutes to 1 hour.
- In a small bowl, combine parsley, lemon zest, and garlic. Toss to combine well. Set aside.
- Remove/discard lay leaves. Add 3 tablespoons gremolata and toss. Serve warm.