Dried beans are having a major moment, and for good reason. These legumes are the OG of superfoods because they contribute to a lot of the health benefits associated with plant-based diets.
First of all, beans are super rich in a lot of important nutrients like potassium, magnesium, iron and zinc—important sources of protein in vegetarian diets. Dried beans are also rich in fiber. Best of all, they’re pretty darn cheap.
When it comes to cooking with them, planning is key. You need to soak them. Pop your beans into a jar and let them soak overnight. Plain water is fine—there’s no need to add anything (like salt, for example) to the water. This will help re-hydrate the beans to their original bean-y state. Once they’re done cooking, it’s time to cook them. You can do this in half vegetable or chicken stock and half water.
Now that we’ve covered the basics, we asked the one and only Mary Berg to help us rediscover dried beans with two delicious recipes using them. Find each recipe by clicking on the photos below.
Creamy Cannellini Beans with Tomatoes and Crispy Parmesan Topping