I do what I call soupy Mexican beans, like not quite a soup, but pinto beans in broth with Mexican spices and fresh herbs over rice. I just made it up.
on tacos, followed by over cornbread, next most favorite as a dip, then over rice, then in stews (including chili), and then in soups. After that, maybe ground up into patties and fried?
I made vegan white beans as a Thanksgiving side. Normally I'd add bacon fat or sausage, but to keep them vegan I used coconut oil. Lots of it. Plus lots of seasoning and a bunch of nutritional yeast. They were on low heat for like 3 or 4 hours
Got more compliments on those beans than I did any of my other sides.
Zoutvlees (salted beef) with black eyed beans, dried shrimp (or salted cod), Madame Jeanette peppers, cooked in rice and coconut milk. It's what's on the menu tonight.
I can only eat green beans (my body doesn't handle well other types). My favourite way to eat them is stir-fried, served with pork ramen; it's a bit laborious but it tastes amazing.
I also like to chop them into small bits and add to arroz de forno (dunno the English name - it's leftover rice mixed with other ingredients, then baked with a cheese and breadcrumbs crust).
One that I really like is navy beans cooked in chicken broth and rosemary, served pretty loose and creamy but not too soupy. We eat it with a side of lemony broiled broccoli, a poached egg, and topped with aioli.
Hear me out - butter beans with butter (or butter flavoured substitute) and teriyaki, maybe a splash of soy sauce or other umami. Heat till the butter melts, mix and cover the beans well, add to rice or have as its own thing. Sweat and savoury with an added richness, all in about 2 minutes. Nom.
Actually tinned beans (and other pulses!) + melty buttery-ness + flavouring is generally an easy to make winner. Black pepper and or garlic powder for something simple, add to those coriander paprika turmeric chilli for something a bit more interesting. Plop on a jacket potato or mix with rice and mince/strips/whatever meaty substitute for a full meal.
Tonight I'm having some in a curry (red kidney beans along with tinned corn, peas, and pineapple, with madras paste from a jar mixed with coconut milk, on rice with some chicken alternative).
I actually haven't had chilli for a long time, but now I know what ingredients to order for my next grocery delivery lol
Seven vegetable soup with a half a cup of black beans added, some grated parmesan and whatever hot sauce I am feeling at the moment. It never gets old.
Refried with Mexican rice
has anyone tried fried beans? maybe they're just as good and we're wasting time
Think about all the lard you'd be missing with only once though.
Red beans and rice, cajun style. Also, borracho beans. Also, charro beans.
Borracho beans look good, gonna have to try that.
You should check out chifrijo.
with a spoon
Around here we boof the beans.
''Boof" as in "Shelve"?
I leave that to the discretion of the reader.
you sweet summer child
Boof as in boof your beans!
Came here for this
Ful medames. When it's spiced well, it's kinda magic.
Also: in a burrito.
Chili con carne
I do what I call soupy Mexican beans, like not quite a soup, but pinto beans in broth with Mexican spices and fresh herbs over rice. I just made it up.
I do this too. Great comfort food, and quite healthy.
And cheap!
The magical fruit
I learned it as the "musical" fruit
Same.
on tacos, followed by over cornbread, next most favorite as a dip, then over rice, then in stews (including chili), and then in soups. After that, maybe ground up into patties and fried?
cassoulet. So much so that I've started soaking beans after reading this and before posting.
https://www.seriouseats.com/traditional-french-cassoulet-recipe
Oh! Oh!
Airfryer. They're so yummy and crunchy, perfect as a topping or filling for all sorts of stuff.
Interesting. How long do you put them in for?
8-12 minutes, depending on the kind of bean and how crunchy I want them. Rinse, spray with oil, season to taste, excellent.
I'll have to try it sometime. Thanks
I love to slowly simmer white beans for hours.
I made vegan white beans as a Thanksgiving side. Normally I'd add bacon fat or sausage, but to keep them vegan I used coconut oil. Lots of it. Plus lots of seasoning and a bunch of nutritional yeast. They were on low heat for like 3 or 4 hours
Got more compliments on those beans than I did any of my other sides.
Baked bbq beans straight from the can.
I used to bring a tin of baked beans and a spoon to university as a snack. People thought it was weird.
Love beans! Seasoned and roasted with veggies, mashed and made into patties and fried/baked, in soups, in dips like hummus - all delicious!
in moderation.
What about green beans? I love green beans!
Only fresh.
I usually eat beans with a spoon. Sometimes I even use my teeth.
There are many types of bean paste. I use both black and red for various recipes.
Bao is good stuff.
I was raised Rural and Poor.
Thus, it's Libby's Pork and Beans from the can served on toast. Mustard to taste.
It's true, beans are amazing winter food.
I make big batches and always try to have some ready for a quick meal when I get home.
Chili con carne, navy bean soup, Italian wedding bean soup, (other legumes) split pea soup with ham, lemon lentil soup with chicken
Baked beans with runny eggs sunny side up
Refried in a burrito or huevos rancheros.
Suriname moksi alesi black eye pesi.
Zoutvlees (salted beef) with black eyed beans, dried shrimp (or salted cod), Madame Jeanette peppers, cooked in rice and coconut milk. It's what's on the menu tonight.
I can only eat green beans (my body doesn't handle well other types). My favourite way to eat them is stir-fried, served with pork ramen; it's a bit laborious but it tastes amazing.
I also like to chop them into small bits and add to arroz de forno (dunno the English name - it's leftover rice mixed with other ingredients, then baked with a cheese and breadcrumbs crust).
Burritos are pretty fucking good. Chilli over rice gets second place.
One that I really like is navy beans cooked in chicken broth and rosemary, served pretty loose and creamy but not too soupy. We eat it with a side of lemony broiled broccoli, a poached egg, and topped with aioli.
I like boiling a bag of fresh soya beans and eating them plain while watching stuff.
Chana dal with aloo paratha (chickpea curry with potato filling stuffed in a fried bread) is probably my favourite beans based meal though.
Also as a brit, baked beans on hot (plant)buttery toast is very comforting on occasion.
Black beans sauté with wilted endives in a bit of olive oil. Salt, pepper, a hint of cumin, a splash of vinegar.
Chocolate ice cream!
Ranch Style cold right out of the can, just like nature intended.
Hear me out - butter beans with butter (or butter flavoured substitute) and teriyaki, maybe a splash of soy sauce or other umami. Heat till the butter melts, mix and cover the beans well, add to rice or have as its own thing. Sweat and savoury with an added richness, all in about 2 minutes. Nom.
Actually tinned beans (and other pulses!) + melty buttery-ness + flavouring is generally an easy to make winner. Black pepper and or garlic powder for something simple, add to those coriander paprika turmeric chilli for something a bit more interesting. Plop on a jacket potato or mix with rice and mince/strips/whatever meaty substitute for a full meal.
Tonight I'm having some in a curry (red kidney beans along with tinned corn, peas, and pineapple, with madras paste from a jar mixed with coconut milk, on rice with some chicken alternative).
I actually haven't had chilli for a long time, but now I know what ingredients to order for my next grocery delivery lol
Seven vegetable soup with a half a cup of black beans added, some grated parmesan and whatever hot sauce I am feeling at the moment. It never gets old.
Dip them in bread. Not common for you guys, but I like it.
Today with snow on the ground, I made 5-bean chili. So we think alike.
My favorite is probably Cuban style black beans. Runner-up would be an authentic Rajma Dal (kidney beans Indian style.)
I've been vegetarian for my entire life, so I eat a lot of beans and lentils.