SHOWING BEANS WHO’S THE BOSS

Q: My cooking question has to do with beans. I can’t find where you reference a conversation with the owner of Rancho Gordo [a Napa Valley bean grower]. He recommended boiling the beans stovetop for a bit before cooking, letting them know “who is boss”! Do I throw out that water and start afresh for the cook[ing part]? Best regards, Kathleen.

Cappuccino Purple and Hopi Beans, in the hand of their grower, Lee-Ann Hill.

A: Kathleen, here is a link to what I learned from Steve Sando of Rancho Gordo about soaking—or not soaking—beans: To Soak Beans or Not. I like how he’s clear about “who’s boss” at the stove!

Also, regarding the soaking water, to toss it or not? I have read more cooks who say “toss” than who say “ it doesn't matter.” But keep in mind that, on tossing, you also throw away and consequently lose some nutrients. See what food scientist and writer Harold McGee says in the same piece linked above.

Always refrigerate your now-cooked beans in their cooking water, not strained or drained.