No-Soak Beans in Under 90 Minutes

This is revolutionary, people!

No more soaking. No remembering the night before that you have to prep the beans for tomorrow. Enter the lazy bean: the wave of the future.

I read about it over at The Paupered Chef and couldn't believe it. Then I tried it myself--and it's true. It's true.

The beans cooked in less than 90 minutes. And I didn't use the pressure cooker.



Here's what I did:

(1) Dumped a one-pound bag of dry navy beans into my enameled cast iron dutch oven. I didn't sort. I didn't rinse--I just went full-gusto into the experiment. Why navy beans? It was either that or black-eyed peas, and you know how I love to make those already. That's another experiment for another day.

(2) Covered with water--about 1-1/2 inches above the beans. I just eyeballed it.

(3) Stirred in a couple of pinches of kosher salt. About 1-1/2 teaspoons should do it.

(4) Brought to a boil on the stove with the lid on.

(5) Transferred (keeping the lid on) to a preheated 250*F oven for 60-75 minutes. Mine were done at 60 minutes.

These are perfectly cooked beans--simple, toothsome and oh-so-good for you.

See Nick's post for proper instructions. Read through the comments, too, for added tips. It'll change your life forever.