OT - Cooking Question
One of my current favorite cookbooks (The Foods &Flavors of Haute Provence) by Georgeanne Brennan has a recipe for lamb shanks and white bean gratin. I'm a pretty good cook, and have been successful with her recipes right out of the book. However, the first time I made this one, it sucked.
Not being someone who gives up easily, I want to try it again. I think the beans were the problem last time. The recipe has you start off with dry beans simmering for a couple hours. I doesn't suggest soaking them first.
Do you ever cook with dry beans before soaking them?
This post was edited by 1929Spanish on Sun, Dec 9, 12 at 19:30