Look at the back of almost any farmhouse pantry and you will find a jar of dried beans or lentils. They are not exciting. They do not need to be. They sit there for months, then turn into a pot of supper that costs very little and feeds many.
If beans have ever turned out hard, bland or hard on the stomach, this article is for you. You will learn how to cook them, how to season them, and when to just open a can.
Beans and lentils are not a trend or a trick. They are a plain, reliable food, and that is plenty.
Why they belong in your kitchen
Beans and lentils are the seeds of plants in the legume family, dried so they keep. They are widely recognized as a good source of fibre and plant protein, and they are among the cheapest foods you can buy. A bag costs little and goes a long way.
They are also forgiving. A pot of beans can wait on the stove while you do other things. Cooked beans can be a soup, a salad, a spread or a side, and many people find they make a vegetable-heavy plate feel like a real meal.
Lentils: the fast ones
Lentils cook in 20 to 30 minutes with no soaking. Brown and green lentils hold their shape and suit salads and soups. Red and yellow lentils break down into a soft, creamy mass that is perfect for dal-style stews.
Rinse them, pick out any small stones, and simmer in plenty of water until tender. Season near the end if you like, though a little salt in the water is fine. Drain what you do not need for a soup and save it for a salad.
Beans: the slow ones
Dried beans take longer, and a few steps help. Sort through them for stones, rinse, then soak in cold water for 6 to 8 hours or overnight. Drain, cover with fresh water by two inches and simmer gently for 1 to 2 hours, until creamy inside.
If you forget to soak, you can still cook them. They just take longer, sometimes two to three hours, so be patient and keep the pot at a low simmer. Old beans can stay stubborn, so try to buy from a place with fast turnover.
Making them taste good
Plain cooked beans are mild. Flavor comes from what you add:
- An onion, a bay leaf and a few garlic cloves in the pot.
- A good pinch of salt in the water, and more to taste at the end.
- A spoon of olive oil, plus a squeeze of lemon or a splash of vinegar when they are done.
- Fresh herbs, chili flakes or a spoon of mustard on top.
Save the cooking liquid. It is thick and flavorful and makes a handy base for a pot of soup for the week.
What is known and what is folklore
It is true that beans can cause gas in some people, because of fibres the gut ferments. Starting with small portions, rinsing canned beans and cooking dried ones until very soft often helps, and your body may adjust over time. Folklore says to throw out the soaking water for this reason, and many cooks still do, while others keep it for flavor.
There is no need to turn beans into a project. They are a simple food. If they sit well with you, enjoy them, and if they do not, try smaller amounts or red lentils, which many people find gentler.
An ordinary week with beans
Cook one pound of dried beans on Sunday. Monday, serve them warm over rice with greens. Tuesday, mash them with olive oil and garlic as a spread for toast. Wednesday, toss them into a cold salad with cucumbers and herbs. Thursday, stir the rest into soup.
On busy nights, open a can. Rinse the beans, warm them with onion and a spoon of tomato paste, and you have a supper in ten minutes. It fits neatly with the ideas in more vegetables without a diet.
Common mistakes
Salting too little. Beans need real seasoning to taste like anything.
Boiling hard. A rolling boil breaks the skins. Keep it at a gentle simmer.
Using very old beans. If they are still hard after hours of cooking, they are probably too old.
Skipping the finish. A splash of acid and a drizzle of oil at the end change the whole pot.
A pot to make today
This is the simplest lentil supper there is. It needs no soaking and nearly no attention.
Make this today
Lemony green lentils with onion
35 min
You need
- 1 cup dried green or brown lentils, rinsed
- 3 cups water
- 1 onion, diced
- 2 tablespoons olive oil
- 2 cloves garlic, sliced
- 3/4 teaspoon salt
- 1 tablespoon lemon juice
- Chopped parsley, to finish
Method
- Step 1: Warm the oil in a pot and cook the onion with a pinch of salt for 6 to 8 minutes, until soft.
- Step 2: Add the garlic for 30 seconds, then the lentils, water and remaining salt.
- Step 3: Bring to a boil, lower the heat and simmer for 20 to 25 minutes, until tender but not mushy.
- Step 4: Drain any extra water, stir in the lemon juice and taste.
- Step 5: Top with parsley and serve over rice, bread or greens.
Keep going
Beans and lentils are the kind of food you stop noticing and start relying on. Keep a few jars, and you are never far from supper.
To fold them into the rest of your cooking, try how to roast a tray of vegetables every time and spoon beans over the top. For a pantry that supports it all, see a farmhouse pantry in twelve jars.
Asked over the fence