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Skip if using pre-cooked (canned beans)
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Put your beans in a pot and cover them in a few inches of water. Place the pot in the fridge overnight.
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Next day, drain them and thoroughly wipe out the pot. Place the soaked beans back into the pot and cover them with a few inches of water. Bring to a simmer, and a small pinch of kosher salt.
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From here you can add onions, shallots, garlic, rosemary, sage, bay leaves, thyme. Anything really!
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Simmer for about 2 hours, salting in the meantime, tasting the broth and adjusting.
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Once the beans are tender, turn off the heat. Taste and continue to add more flavor where you want it.
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Strain the beans from the liquid and allow to cool (for this recipe!), but remember to save the liquid (can even freeze it) for future soups.