Fresh heirloom beans are a whole lot different than a bag of beans bought from the grocery store. Polish Farmer’s beans are fresh (defined as less than two years old), thus they cook more quickly and soaking is technically optional. That said, soaking for at least 6 hours will speed up the cooking time and make the beans easier to digest. There are also more unique flavors and texture in heirloom beans, so while they’re great for baked beans or chili, they can also be enjoyed on their own.
To begin, around 6 hours before you want to cook (or the night before if that’s easier for you) rinse the beans with cold water and check for any small debris. Then, in a large bowl cover the beans with at least 2 inches of water and let soak for 6+ hours. Add more water if the beans are no longer submerged at any point during this time. I now also brine my beans in a mix of salt and baking soda. I think it helps hold the beans together and I haven’t experienced any “tough” beans. Serious Eats has a good article explaining the process.
From there, thoughts and science differ on whether to cook the beans in their soaking water to retain the vitamins or drain, rinse, and add fresh water to ease digestion. I recommend trying both methods and seeing which way your body prefers. Either way, make sure the beans are covered by an inch of liquid before cooking. You also have the choice to add some extra flavors at this time. Sauté onion and garlic adds a savory note. Throw in a ham bone or use broth instead of water. Just the addition of a dried pepper or crushed garlic clove can add a lot. These are all optional, but experimentation is encouraged. My go-to for a pound of beans is an ancho pepper, two bay leaves, about a tablespoon of garlic, and a small onion.
Bring beans to boil. Boil for about 3-5 minutes, then turn down heat, half cover, and simmer until soft. Check the liquid level occasionally during this time. You may need to add more liquid (preferably hot water from a kettle) or remove the cover to increase evaporation. Ideally, you will not drain the beans, but have just enough bean broth to enjoy with your meal. Add acids (like tomatoes and vinegar) at the end of the cooking process, when the beans are almost done, as adding these at the beginning can toughen the beans. The cooking time will depend on if you soaked your beans or not and for how long. They are done when they can be smashed between your fingers. Typically, with soaking for 6 hours, fresh beans will take 30-40 minutes to cook.
