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I absolutely adore beans. From the pintos, limas, garbanzos and brown lentils of my childhood to the cannellini, fava, red lentils and Peruvian beans I discovered once I was in charge of my own pantry ...

There's nothing difficult about bean cookery since it is only a question of time. Before cooking, all dried beans need to be rehydrated by soaking. The 10- to 12-hour overnight soak is the easy and ...