Photo by Laura Murray, Food Styling by Susie Theodorou
In Mexico beans are cooked from dry without presoaking. Because beans are present in every meal, they don’t tend to sit around on market shelves getting old and brittle, and fresher beans tend to cook more quickly. The cooking liquid is usually a savory combination of herbs, alliums, and chiles, with salt added right from the start. A good rule of thumb is to check for tenderness every hour to make sure they don’t overcook and start breaking apart. But if they do, it’s a great excuse to refry them—no one will ever know!
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