It’s never good to get carried away and overthink in the kitchen. For example, consider bean soup.
When the weather finally cools down, nothing warms you up and comforts you more easily or completely than a hearty bean soup. The ingredients are cheap, the preparation is non-artistic and requires little skill from the cook. Practically the only way to ruin it is to walk away from the pot and forget about it until it’s empty, leaving the beans stuck to the bottom of the pot.
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And yet. When I found one of my recipes from an old newspaper column written in the 1990s, instead of finding an easy way to make a simple one-pot dish (of course), I read that column again. I read it and realized it included a recipe I wrote. This recipe requires two pots and an unnecessarily complicated operation requiring a layered sauté step to “build” the flavor.