Baxep Beans
Ingredients
Directions
Soak and drain
Soak the beans overnight.
Drain the beans.
Boil and soften
Place the beans in fresh water.
Bring the water to a boil.
Change the water at least twice while the beans soften.
Season and cover
Sprinkle the beans with coarse sea salt.
Fill the pot with boiling water.
Stewing
For stewing, follow the same water-changing method.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Dried beans
- Provides the main body; soaking and simmering soften their starch-rich flesh until tender.
The step that matters
Change the water at least twice while the beans soften. Discarding the cooking water removes soluble sugars that cause gas, and fresh boiling water keeps the beans cooking evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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