Everyday Beans
This is how we cook beans in our home. Inspiration for this recipe came from Chef Andy Hollyday at Selden Standard and Nic Theisen at Farm Club. We make a batch like this just about every single week and work them into different meals throughout the week. We hope you love them as much as we do!
Note: All Sheridan Acres beans are sold within one year of harvest, meaning they are extra fresh and just fine to cook without soaking!
Ingredients
1 lb dry beans
2 Tbsp olive oil
3-4 cloves garlic, peeled
1 whole onion, peeled
1 Tbsp salt
1 tsp dried thyme, more if using fresh
1 bay leaf
dried ramp greens (optional)
8 cups water
Instructions
Place all ingredients in a large pot or pressure cooker.
On the stovetop, bring to a boil then decrease heat and simmer for about 2 hours or until the beans are tender but not falling apart.
In a pressure cooker, cook on high pressure for 25-40 minutes depending on the size and variety of bean.