In process of making beans from dry-scratch for the first time.
Stupidly, I eyeballed the water required, wrongly assuming that the cooking process was like pasta (drain once finished) rather than rice (all liquid absorbed).
Beans (white navy) are done and there's liquid still in pot. Beans are to be used in a cassoulet tomorrow and are right now sitting in the snow outside cooling. Urgent question: should I drain the beans or no?