Yotam Ottolenghi’s bean recipes

You need to start with dried beans if you want that special textureIn the tinned versus dried beans debate, I go for the former to save time, but only when they are going to get a long cook with other ingredients – in a soup or stew, for example. But when flavour and texture are called for, I always go for dried. The key to success is in how you treat them. Much like you and I, every variety of bean has different needs: some require a little extra love, such as a good overnight soak, where