Sous vide cooking provides a foolproof method for creamy, evenly cooked beans with virtually no messy bean blowouts.
A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody
For our take on Cuban black beans, we cooked the beans for an extended period of time in a solution of baking soda, salt, and water. This moderately alkaline environment sped up the deterioration of each bean's pectin-rich exterior, leading...