Simple White Beans
Milk Street Fast and Slow
Wondering how to cook dried beans the fastest, easiest way? This one from Milk Street Fast and Slow is great for any white bean. In fact, you could make these and then use them for the viral Creamy, Spicy Tomato Beans and Greens from the New York Times (https://cooking.nytimes.com/recipes/1025325-creamy-spicy-tomato-beans-and-greens) instead of canned beans! (I've made it, using canned beans, they're delicious.)
One thing I would do differently next time is to taste test the beans BEFORE I drain them. If they're not all completely done at that point, you can cook them for a few mote minutes. I think just 2 or 3 more would have made mine perfect; as it was, a small percentage were still a little bit crunchy. They weren't inedible, and it was fine for the dip we made, but just an occasional texture difference, even after cooking in the chili. I think if you're going to make a non-pureed dish that uses these without cooking again (there are a couple of bean salad recipes in the book), you'd definitely want to make sure they are fully cooked.
I used about 2/3 of these for (a loose adaptation of) my White Chicken Chili (https://cookwithheather.com/Heathers-White-Chicken-Chili/), and the rest were used for another recipe in the book, White Bean Dip with Roasted Red Peppers (https://cookwithheather.com/Milk-Street-Fast-and-Slow-White-Bean-Dip-with-Roasted-Red-Peppers/).
The recipes in this book seem to be available on the Milk Street website, which requires registration and a small fee. If you have access, you can see it here: https://www.177milkstreet.com/recipes/simple-white-beans-fast-slow
Nutrition (per 1 cup, cooked; makes 6 cups: