A few months ago I read an article in Cook's Illustrated (my new very favorite cooking source) about making the perfect bean.  They tested all kinds of methods commonly used to make beans, and settled on the methods needed to create beans that are soft in the inside and have some bite to them (kind of like pasta that is cooked al dente - "to the tooth").  According to the article, bean perfection starts with brining.  Now, I haven't done much brining in the past, but I know several people who swear by brining as the perfect way to bring juiciness to meats.  So, I decided to give it a shot.

The article describes three keys to tender beans:
1. saltwater soak (brining)
2. low-temperature oven (250 degrees)
3. wait to add the tomatoes (acidity can interfere with the beans tender texture)

Over the past few weeks, I've tried three different recipes all using brined beans.  Cannellini beans held up to this approach creating a tasty bean that was done to perfection.  Mayacabo beans (more on that to come) were delicious, but some of the beans split during soaking.  I'll definitely try other varieties in the future - the extra steps and planning ahead were well worth the result.

Basic Brining Approach
2 c. dried beans (rinsed and sorted)
4 c. water
4-1/2 t. kosher salt

In a large pot, add the water and pour in salt, mixing until dissolved.  Add the beans, cover and set aside for 24 hours.  Rinse beans several times and prepare to use in your favorite slow-cooked bean recipe.

Side Notes:
1. I found that the beans retained some of the saltiness of the brining, and under salting the final recipe in which the beans would be used was a good idea.
2. If you're my mother then the answer is Yes.  Bean Nirvana is not necessary and canned beans are still good to use.