There seems to be an unwritten rule in cooking that slower is better: The longer it takes to cook something, the more delicious it must be. And while benbmims agrees with that sentiment to a certain extent, one area where he doesn’t agree is with beans.
Canned chickpeas, baked in chicken broth with aromatics, are served up warm with bracing, crunchy watercress dressed with lemon. Food styling by Ben Mims, with Julie Giuffrida. Shot at Proplink Tabletop Studio in downtown Los Angeles.
Don’t get me wrong: I will spend the requisite overnight soak and several hours on a Saturday to cook a pot of beans from dried just to obtain that intoxicatingly aromatic bean liquor, and I’ll take pride in every minute of it. But if I want beans in less than 16 hours, I go the canned route, and I find them equally good. The key is to treat them like their dried counterparts, bathing them in a flavorful broth, punched up with double the aromatics to drive home the point more directly.
This is a faster-food treatment on a traditionally slower-cooked dish, and is what you need when you want that Tuscan farmhouse flavor but don’t have “Eat Pray Love” time to make it happen. 3 Reduce the heat to medium, add the carrot, onion, celery and garlic cloves, and cook, stirring, until all the vegetables are soft, about 6 minutes. Stir in the reserved4 Bring the stock to a simmer, then cover the skillet and transfer to the oven. Bake for 20 minutes, then uncover and continue baking until the liquid is reduced by one-third and the chickpeas are very tender, 20 to 25 minutes more.
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