Pacific Northwest: Taste

Quick Soak Beans Makes 6 cups White beans cooked tender with or without the addition of a ham bone or hock make a flavorful and satisfying main dish. Serve them with slow-cooked greens and sweet corn bread.

6 cups water 2 cups dried white beans 1 or 2 bay leaves 1 tablespoon salt, or less if using a ham bone a ham bone or a ham hock, optional 1. In a large kettle over high heat, bring the water to a boil. Add the beans, bay leaves and salt, and as soon as the water returns to a boil, turn off the heat. Cover the pan and leave undisturbed for one hour. 2. When the hour has passed, turn the burner on high and bring the beans to a boil. Add a ham bone or ham hock if you wish, then reduce heat to medium-low. 3. Cook, stirring occasionally for 11/2 to 2 hours. Check the beans occasionally and add just enough water to keep the beans barely covered. When the beans are tender, serve them hot with their accompanying broth.