The cooking time of the beans varies every time he makes the soup, Camia says, but it’s usually several hours until they’re really tender. (The wheat berries should take about 2 hours).

Meanwhile, in a medium saucepan, cover the wheat berries with 5 cups of water and 1/4 teaspoon of salt and bring to a boil. Simmer over moderate heat until tender, 25 minutes.

While soup cooks, preheat oven to broil with rack about 6 inches from heat. Grate remaining 2 garlic cloves to equal 1 teaspoon. Place grated garlic in a small bowl and stir in melted butter.

Place wheat berries in strainer and rinse with cold water. Put in 2-quart saucepan with 2 1/2 cups water and 1/2 teaspoon salt.

More recipes from the “no knife” method by Bruce Weinstein and Mark Scarbrough. Red Lentil and Bulgur Mash 6 servings (makes a generous 4 1/2 cups) Here’s a go-to substitute for m… ...