Big Pot o' Beans, The Diaspora WayRecipe By: Serves: 6 – 8
To soak or not to soak your beans? We say soak! If you have fresher, dried beans that are on the smaller side, go with 4 to 6 hours. If you, like me, sometimes find yourself prepping a bag of beans that was long hidden in your larder, go with 8 hours to an overnight soak. Same longer soak goes for larger beans like scarlet runners, corona, and gigantes.
Water or stock? Our team fell on a spectrum of water only to stock is the sole way to go. You can’t go wrong here — the beans will give up so much legume-y goodness that water works in a pinch, but if you have a little stock, it will only elevate your potful to flavor heights. If I don’t have stock on hand, I will often throw in a spoonful of Better Than Bouillon (a cook’s BFF imo!).
What spices should I use? The world is truly your pot of beans! We’ve listed three different combinations of spices — with flavor profiles ranging from fragrant & fiery to zesty, earthy, with a little kick — to get you started on the journey to YOUR perfect pot of beans. Hot tip: Make sure that if you are using a really hot dried chilli, like Sivathei, that you remove the pepper halfway through cooking so it doesn’t disintegrate fully (and, so someone doesn’t get a mouthful of fire!).Your dreamiest pot of beans may look a little different than ours, so don’t see this so much as an exact recipe, but a road map to spice and flavor — what spice and flavor is totally up to you!