Dried beans are among my most predictable impulse purchases, maybe because I was brought up in a family that considered them a quotidian necessity. The thing about dried beans is that as they cook, they slowly turn the cooking water into a delicious broth. Then I ladle the hot beans and broth directly onto the crunchy toast, in a deep bowl. It takes just a minute, but the bread swells as it soaks up the hot broth. Recipe: Beans and Garlic Toast in Broth

Source: New York Times March 20, 2018 09:00 UTC