Comments on: While you’re not looking

By: Susan Durling

Susan Durling — Wed, 17 Feb 2016 01:14:37 +0000

Hi Molly,
Just wanted to drop a note to say I made some grocery store dried cannellini this way on Friday and I cannot tell you how delicious they are. I soaked them overnight and then cooked them in the oven. They were done quicker than the recipe which was great. The first night I ate them plain in their broth – WOW – and today I added some chopped tomatoes and greens. SOOOOO good. Thank you.
I have tried many of your fantastic recipes and they have become staples around here: banana bread, granola, minced beef with basil, apple cake etc. etc. I love your writing and recommendations for reading and eating. You are such a gift.

Thanks again – Susan

By: Sarah

Sarah — Mon, 11 Jan 2016 05:20:54 +0000

I had to cook mine (white beans from the whole foods bulk section) about 2 hours longer, and they still weren’t perfect. However, I was starving, so I went ahead and followed the recipe for braising them with escarole, which was just enough to turn them into the best beans I have ever had. I’m going to try soaking them for less than 24 hours next time though, and if that doesn’t work I might start experimenting with the slow cooker because 6 hours in the stove is not something I want to do for beans all the time.

By: Full Explosive Joy

Full Explosive Joy — Tue, 17 Nov 2015 19:26:16 +0000

Molly, Thanks for sharing this recipe and your take on it as well. I haven't cooked beans in a very long time that didn't come out of a can so discovering this wonderful recipe was a boon! My boyfriend who is leery of beans fell in LOVE with beans the night I pulled the pot out of the oven and had him try a little bowl. We proceeded to eat them with breakfast with over-easy eggs on top and then as part of a warm green salad. Next up is navy beans! I was wondering do you have a supplier here in Seattle for large white beans?

By: Molly

Molly — Wed, 28 Oct 2015 22:02:00 +0000

Cassie, I love beans from Rancho Gordo, if you're willing to do mail-order. If not, does your local grocery store have a good bulk section that gets a decent amount of traffic? If so, I'll bet their beans are replenished pretty frequently...

By: Cassie Childs

Cassie Childs — Wed, 28 Oct 2015 21:56:28 +0000

Molly, thanks for the quick response! It is frustrating! But, now that you mention it, I was using beans that had been in my cupboard for awhile. I was attempting to clear out my cupboards and use what I already had on hand. I will have to try the recipe again with freshly purchased beans. Do have a recommendation for a brand or place to purchase beans?

By: Molly

Molly — Wed, 28 Oct 2015 16:13:37 +0000

Cassie, that's so strange – and immensely frustrating, I know! Can I ask where you're buying your beans? The only beans I've had fail to cook are beans that are old and have sat around for too long. Are you buying them from a place that has a lot of turnover, so the beans are freshly stocked?

By: Cassie

Cassie — Wed, 28 Oct 2015 16:10:59 +0000

Am I the only person this recipe didn't work for? I have tried several times to cook dried beans and each time with no success. I thought maybe this recipe might be "the one." Unfortunately, despite soaking for 24 hrs and cooking in the oven for almost 8 hours, my beans remained hard and crunchy. What do dried beans have against me?? Any suggestions?

By: Christine

Christine — Tue, 27 Oct 2015 04:44:08 +0000

These were great! Thanks for the recommendation. I made the Rancho Gordo Red Eye variety and they cooked perfectly. Eventually…. I would recommend upping the oven temp for those of you who live above 5,000 feet. I added two hours to the cooking time instead, but I was lucky to have the extra time for it. Next round, I'll see if 225º or even 250º won't help.

By: Mae

Mae — Tue, 20 Oct 2015 15:25:42 +0000

If I ever find myself hard up for money, I'll cook pinto beans this way, eat a bowlful and then go enter a farting competition.

By: Anonymous

Anonymous — Tue, 20 Oct 2015 15:25:31 +0000

We eat beans all the time. We use Camellia brand. I don't soak and I'll either simmer them on the stove all day (if it's a weekend) or stick them in the crock pot before I leave for work in the morning. My husband soaks his when he cooks and uses the pressure cooker. It's one of the first dishes my kids were taught how to cook. Red bean Monday!