The Flavor Files is a read-supported online space for curious cooks passionate about flavor. Learn how to cook with bold flavors to create food that nourishes and satisfies and apply food science to make you a smarter cook, written by Multi-award Winning and Bestselling author and photographer Nik Sharma.
From how to cook them better and more efficiently to the issue of farting, aka flatulence, to pectins and lectins, beans are a popular conversation piece. In part one of Bean Science, I will focus on cooking beans and the science behind the methods. Next time, we’ll dig even deeper, and I’ll answer some of the most common and popular questions I’ve received. (If you’ve got more questions, leave them in the comments below, and I will share their answers in part two). I’m also going to address some of the common myths surrounding beans. Now let’s first take a closer look at the bean and how to cook it.
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