As Elsa is passing over us and drenching everything, I'm making some chick peas today for some hummus to have later. I am taking a second stab at a method that worked pretty well with some dried scarlet runner beans I bought from Rancho Gordo a couple months ago. This is a quote from a newsletter Steve Sando (of Rancho Gordo) sent out on May 27, 2021:
"My current, and so far fool-proof, technique is: soaked or not, bring the beans and water up to a full boil and keep it there for 15, maybe even 20 minutes. Not a gentle simmer but a rapid boil. This initial bullying makes it clear to the beans that you are in charge and there’s no turning back. Then reduce the heat as low as you can take it. If you’re in a hurry, a nice simmer is fine. If you’re cooking for pleasure, the gentlest of simmers is best. Low and slow and loaded with love."
So, I've hard boiled the beans as I did last time for about 20 minutes and put them into a 250F oven where I will check them about 3 hours from now. Last time I think the runner beans took about 4 hours. We'll see where the chick peas are at the 3 hour mark. The last batch got salted with an hour to go (I know the bean community is divided about soaking with salt (Kenji)/salting cooking water/not salting until the end). I got very tender beans that were well seasoned with no blow outs (not that it will matter much for my hummus this time).
What is your go-to method for dried beans and how did you arrive upon it?
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