Good Eats Season 3 Episode 10 Pantry Raid III: Cool Beans

In season 3 episode 10 of Good Eats, titled "Pantry Raid III: Cool Beans," host Alton Brown takes viewers on a journey through the world of legumes. Brown explores the various types of beans, including black beans, navy beans, lentils, and chickpeas, and shows viewers how to cook them to perfection.

Brown begins the episode by discussing the nutritional benefits of beans and why they are such an important part of a healthy diet. He then moves on to show viewers how to properly store beans in the pantry, and how to prepare them for cooking.

Throughout the episode, Brown demonstrates a number of different bean dishes, including Black Bean Soup, Lentil Salad, and Chickpea and Spinach Stew. He also shares creative ways to incorporate beans into other dishes, such as using them as a topping for baked potatoes or as a filling for tacos.

One of the highlights of the episode is when Brown explains the science behind why some beans are more difficult to cook than others. He shows viewers how to remedy this problem by using a pressure cooker to speed up the cooking time, and how to avoid common mistakes such as adding salt too early in the cooking process.

Another interesting aspect of the episode is when Brown discusses the cultural significance of beans in different parts of the world. He talks about the history of baked beans in New England, and how beans are a staple in many Latin American cuisines.

Overall, "Pantry Raid III: Cool Beans" is a must-watch episode for anyone who loves cooking with legumes. Brown's passion and knowledge about the subject is contagious, and viewers will come away with a newfound appreciation for these nutritious and versatile ingredients.