canned beans, but it’s not a huge difference, especially for a dish like this that has a lot of other strong flavors in it.
so if you want to speed this recipe up even more, use canned beans.
if you’re using dried though, get them soaking in cold water for about 6-8 hours, overnight is good.
as they soak, remove anything that floats from the beans.
then add them to a medium pot with 3 cups of water per cup of beans and bring them to a boil. let them simmer for about 35-40 minutes until they are tender. then drain them and set them aside.
i say to use 4 cups of these guys 