Skip to main content
Epicurious
Cookbooks

Open-Pot Bean Cookery

Recipe information

  • Yield

    serves 4 to 6

Ingredients

Preparation

  1. For 1 cup dried beans, making 3 cups, serving 4 to 6. Add to the preceding beans and their liquid a medium herb bouquet (see page 58), a peeled medium onion and carrot, and, if you wish, a 2-inch square of blanched salt pork (page 60). Season lightly with salt, and simmer, partially covered, for 1 to 1 1/2 hours, or until tender.

Julia's Kitchen Wisdom Knopf
TagsBean and LegumeVegetableCarrotRoot VegetableOnionSideLunchDinnerDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or FewerSimmerCookbooks
Read More
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like Greek lemon potatoes and gochujang chicken stir-fry.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Fudgy Cocoa Brownies
You don’t need melted chocolate to make a good brownie