You’ll never go back to canned beans after this. [Scroll down for full recipe.]

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00:00 Why it’s my miracle meal
00:50 Bean skeptic?
01:17 The secret to delicious beans
01:51 Full recipe
02:10 Which beans work best?
03:06 5-minute prep
04:38 Why extra virgin olive oil is the key
06:17 The big salt myth
06:40 How to get your perfect consistency
07:16 Best ways to enjoy the dish
07:40 The most nutritionally complete food?

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Salting beans: https://www.seriouseats.com/the-food-...

RECIPE
Serves 6

2 cups of dried pinto beans
4 cups of chicken or vegetable broth
1 cup of water
½ cup extra virgin olive oil
1 clove of garlic
1 tsp of dried thyme
1 tsp of dried rosemary
2 bay leaves
1 tsp of salt

1. The night before you plan to cook the beans, soak them in a large pot of water with 1 teaspoon of baking soda. Soak at least 8 hours.

2. On the day you cook, drain the beans and set them aside. Heat a large pot over medium heat and add the olive oil. Mince one clove of garlic and add to the oil. Saute until soft but before they start to color and turn golden, approx 30 seconds to a minute. Add the drained beans and mix to coat in the oil. Add all the seasonings, mix to distribute, then add the broth and water.

3. Bring to a boil and then turn down to low simmer. Cover pot and cook until tender, approx. 2 hours.

4. Optional: take out 2 cups of cooked beans and blend them to a puree. Return them to the soup and stir to combine — this will form a thicker gravy.

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