Beans in cheesy-lemon broth
Broths
The last time I recall having dried beans, they had been on the shelves so long that, even after a good soak and a slow simmer, they were still crunchy. Not in a good way, either. Needless to say, I was a little hesitant to try my hand at cooking them, but after reading up on the subject and with a bag of precious Rancho Gordo Mayocoba beans stashed in the pantry, I thought it was about time I give this old comforting classic a shot. <br />I have been placed under the dried beans magical spell. Mixed with some fresh herbs, a bit of Parmesan rind, a squeeze of lemon, and bacon, the beans transformed into tender, nourishing bits of comfort wrapped around intense flavor.
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