There are two rules with dried beans and both concern the same thing: the skin. Beans cooked without soaking take longer to soften and their skins toughen. Salting at the start does exactly the same. Follow those two and the rest takes care of itself.
Ingredients
For the dish
To serve alongside
Method
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Boil the beans
Throw away the soaking water and bring the beans to the boil in fresh water. Skim them and cook for 40 minutes, until they begin to soften, then drain.
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Fry the meat
If you are using meat, cook it in butter for 12 minutes, until it releases its liquid and takes it back up.
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Add the onion
Add the onion and soften for 5 minutes, then add both pastes and fry for 2 minutes.
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Combine
Put the boiled beans in the pan, pour in the hot water and cook gently for 45 minutes.
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Salt
Once the beans are completely soft, add the salt and pepper flakes and cook for 10 minutes more.
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Rest
Take the pan off the heat and leave it covered for 15 minutes. The liquid thickens and the flavour settles. Serve with rice.
Tips
- Never salt at the start. In salted water the skins toughen and the beans will not soften even with another hour of cooking.
- Always throw away the soaking water; some of what causes bloating passes into it.
- In a pressure cooker the boiling comes down to 20 minutes and the whole dish to an hour.
Nutrition
Values are per serving and approximate.