Some cooks like to braise and stew and confit. Others have little patience for things that require advance planning and long cooktimes. Me? Squarely in the latter camp.
Which means, of course, that working with dried beans is definitely outside my repertoire. So far, my only experience with the soak-and-soak-then-cook-forever dried bean has been with Persian Aash-e-Resht-e, made from bulk bin beans.
So, after lots of nervous consideration and totally ignorant questions, I have finally made my first purchase from the King of Heirloom Beans, Steve Sando.
The pretty white beans on the right are Cellini Runner Beans which I can't wait to cook up and have on hand for my lunchtime salads - Steve said these are very rich and hold together better for salads than regular Runner beans.
On the left are Red Nightfall Beans which I'm not sure what to do with. From the RG website, "They hold their shape but almost melt in your mouth when you bite into them."
So tell me, what do YOU with your dried beans? Oh, and how long can I keep simply-cooked beans in the fridge?h