Approximately 1,001 bean-related articles came out over the past few years. Topics included which dried beans were optimal to order online in packages you’d wipe down with antiseptic upon arrival, in what way to soak said beans for hours whilst trapped in your own home, and how to then cook those beans in the best possible manner so that the eating of them might momentarily stave off your feeling of impending doom.
Now, at last, all of our sourdough starters are dead, and we’ve got stockpiles of beans looking at us with their millions of beady little eyes from the cupboard. It’s beautiful!
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Some simple extra ingredients make Bradley Sweek’s Best-Ever Beans richly savory, deeply satisfying and extremely compelling to eat.
Jack Bennett/TNS
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This recipe seems as if it has a surfeit of olive oil for one pound of beans, but trust creator Bradley Sweek on this one.
Jack Bennett/TNS
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This skilletful of goodness gets added to your beans in order to make them the Best Ever.
Jack Bennett/TNS
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