I love nothing more than the texture of home cooked beans, don’t get me wrong I use tinned beans often, but when I really want to feel virtues and partly Italian I soak and cook my beans from scratch.
I say from scratch, like its hard work but it really is not, it just takes a bit of forward planning by soaking your beans the night before.
You can use any beans but I prefer the smaller white varieties like cannelini or haricot beans.
I have two ways of cooking my beans, the all-in-one-way (recipe here) and this method what I call my ‘brothy beans’.
The beans will keep for a week in the fridge and I find all sorts of ways to eat them.