Marcella’s Stewy White Beans (Brined not Soaked)

Marcella’s Stewy White Beans (Brined not Soaked) Skip to Recipe Cook’s Illustrated’s The Science of Good Cooking, my latest library rental, is organized by concepts — 50 of them! — but none so much as #28 halted my page turning: Don’t Soak Beans—Brine ‘Em. I read on to discover that Cook’s Illustrated recommends not only soaking beans in salted water but also cooking beans in salted water — as in salted water right from the start. Note: This is NOT a book to give to your favorite nonna. I’ve tried the method now on both cannellini beans and black beans, and I have to say, the beans are cookin... See more on alexandracooks.com