Cooking beans seems like a simple task but you have to do it really well. Beans should be cooked in water just enough to soften the cell walls and to hydrate the starch granules. Using more water allows nutrients, sugars, pigments and other molecules to leach out. Slow and steady sous vide cooking ensures a more even hydration of the beans protective seed coat and its interior. You’ll end up with fewer split beans.
- 1 cup dried beans
- 1/2 onion peeled
- 2 cloves garlic, crushed
- 1 tsp dried oregano
- 1 tsp salt
- 3 cups water
- Cayenne pepper, for serving (optional)
Set the Sous Vide Cooker to 190ºF (87ºC).
Combine the beans, onion, garlic, oregano, and salt in a large zipper lock bag. Carefully add the water. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 6 hours.
When the timer goes off, remove the bag from the water bath. Pour the contents of the bag through a fine-mesh strainer set over a medium bowl. Reserve the bean cooking liquid to use as vegetable broth, if desired. Discard the onion and garlic cloves.
Transfer the beans to a serving bowl and top with sour cream and cayenne pepper, if desired. Serve.