Why it Works: Don’t Know Beans?
Although a can of beans is good in a pinch, cooked dried beans deliver the best flavor and texture. The goal when cooking dried beans is twofold: hydrating and cooking the starch. If your beans are old, the first part can be much harder than it sounds. The best practice is to cook beans in plain water. Acid and some minerals can actually strengthen the cell wall of the bean, preventing water from entering. Add tomato sauce and molasses near the end of cooking time. The high acid of the tomato and the minerals in molasses will guarantee your beans will never cook through.