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The Secrets to Perfectly Seasoned Canned Beans

When you’re in need of a quick meal, the convenience of canned beans is undeniable. However, for a heartwarming soup or an impressive dish for gatherings, dried beans often take the spotlight.

Cooking dried beans for several hours results in a delightful transformation, yielding plump, buttery legumes that infuse your home with an inviting aroma. The process not only creates a rich and flavorful broth but also showcases a depth of flavor that underscores the care taken in preparation. These simmered legumes are a testament to the joys of home cooking, embodying a simple yet satisfying experience.

Despite my attempts to master the art of cooking dried beans—trying various methods like soaking, adjusting pot covers, and timing—my results often fall short, leading to either undercooked chickpeas or mushy pintos.

For those who relate to my struggles, there’s an exciting alternative.

Senior test kitchen editor Shilpa Uskokovic recently shared a game-changing technique: gently simmering canned beans in broth with savory aromatics can elevate their flavor to rival that of dried beans cooked from scratch. While this might seem surprising since canned beans are already pre-cooked, this additional step enhances their overall taste.

Here’s how Shilpa’s method works: Begin by sautéing a generous amount of garlic in olive oil. If available, add thyme sprigs, then incorporate the canned chickpeas, cover them with store-bought broth, and sprinkle in red pepper flakes for some heat. Bring the mixture to a boil, then reduce to a simmer for about an hour, giving you time to engage in other activities—perhaps catching up on an episode of Couples Therapy.

While dried beans can be temperamental, canned beans are quite forgiving, making them a practical choice even if you get a bit distracted during the cooking process. The result is consistently tender beans with a rich, golden exterior that’s packed with umami flavor. Plus, the broth is just as delectable and comforting as a homemade version. Serve them as a delightful side dish, or pair them with toasted bread and garlicky mayonnaise for a quick meal.

This method also allows for flexibility. Don’t have chickpeas on hand? Substitute with pintos or navy beans. Feel free to use any stock—be it vegetable, chicken, dashi, or whatever you have available. Enhance the dish further with additional aromatics like onions or leeks, and incorporate any extra vegetables you have in your fridge, such as carrots or ginger. You can even switch thyme for oregano or finish with a dash of sherry vinegar or fresh lemon juice for added brightness.

The beauty of this approach lies in its simplicity; it’s nearly impossible to go wrong. And if you’re sharing the meal with someone else, they will likely never suspect that you didn’t spend all day slaving over a stove. Unless, of course, you can’t resist sharing your newfound cooking secret; some tricks are just too good not to share.

Chickpeas With 40 Garlic Cloves

When you take the time to braise canned chickpeas in chicken stock and olive oil, the outcome is remarkably tender and rich. The effort of peeling 40 cloves of garlic becomes worthwhile as the flavor permeates the dish.

View Recipe

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www.bonappetit.com