Before that, I had tried cooking beans every which way, from wood-fired ovens to pressure cookers, all of which failed to render them exciting. Sara taught me it only takes a couple smart moves to give beans some depth and even a dash of drama. As the pot simmers, the oil added at the start sits on top, keeping the beans submerged for even cooking. The liquid the beans cook in is culinary gold, by the way. In this dish, that liquid enfolds the other elements and binds them together, thanks to the starch the beans release as they cook.

Source: Wall Street Journal October 08, 2020 16:41 UTC