Here is the second post in a group of sous vide cooked side dishes – beans for one. Again, I ask you to trust me on this side dish as well. While you could always open a can of beans for whatever meal you are making, 1 can contains approximately 3 servings so it leaves you with leftovers to use before they spoil. Cooking just the amount of beans you need, flavored the way you want, without leftovers or waste is a good thing. Yes, cooking beans takes time. Typically it requires overnight preparation with a soak before cooking. What if I told you that soaking is not necessary when cooking beans sous vide? That is correct – cooking beans sous vide allows you to control the amount of liquid and heat in a closed container to produce cooked, but not mushy, beans every time. Did I mention flavorful? Well, they are. If you don’t believe me, make a batch for yourself and see!

Set up the sous vide water bath to 190 degrees F.

Rinse and clean the beans to remove any dirt or pebbles. Place the beans, spices, and liquid into a small canning jar.

Finger tighten the lid and swirl to combine the ingredients. Place the jar into the water bath and cook for 6 hours.

Remove jar using tongs (it will be very hot!) and empty into a bowl to enjoy or strain for use in other recipes, if desired.

 

Enjoy!

Here I added cooked bacon to the results for a bean and bacon soup!