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Refried pinto, black, & red beans, tomatillo & chipotle smoked salsa, Brown rice, Cholula, extra sharp white cheddar, seasoned chopped white chicken & pulled pork (cumin, chile, paprika, garlic, black pepper & onion powder) and all whipped us for a dip with Chile & Lime Plantain chips.
Literally just finished a nuked bowl of that that I made yesterday.
cassoulet. So much so that I've started soaking beans after reading this and before posting.
https://www.seriouseats.com/traditional-french-cassoulet-recipe
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.
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!
I soak them overnight, then in the morning I drain, mix with some bouillon and water, and cook in a pressure cooker for 20 min. Then I add those beans to my daily meals in various ways.
My standard/favorite is that I airfry a lot of veggies (mushrooms, peppers, broccoli, onion...), and I add these cooked beans to the basket with a few minutes left. I marinate the veggies in oil and spices and before they go in, and the beans are good at soaking up the leftovers stuck to the marination bowl while the veggies cook. Then I put the beans and veggies in pasta with cheese (pasta fagioli mac and cheese!), on toast with tomato and cheese (like a pizza!), baked into a casserole of some sort (often with pierogies!), with shredded potato in a frying pan (latkes!), or with rice in a tortilla (burrito!). Varying the bean type and accompanying veggies prevents stagnation.
Sometimes I end up with extra bean broth from the pressure cooker, and I turn that into a gravy to go on french fries with some cheese and the beans and veggies to make poutine. Takes extra time (two uses of the airfrier), but super delicious. I'll probably list that as my favorite.
Burritos are pretty fucking good. Chilli over rice gets second place.
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.
Black beans sauté with wilted endives in a bit of olive oil. Salt, pepper, a hint of cumin, a splash of vinegar.
I was raised Rural and Poor.
Thus, it's Libby's Pork and Beans from the can served on toast. Mustard to taste.
Dip them in bread. Not common for you guys, but I like it.
Ranch Style cold right out of the can, just like nature intended.
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.
with a spoon
Ful medames. When it's spiced well, it's kinda magic.
Also: in a burrito.
Chili con carne
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
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?
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.
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.
I usually eat beans with a spoon. Sometimes I even use my teeth.
One of my favorite Chinese restaurants makes this (fermented I think?) bean sauce specific to a single red snapper dish on their menu, and I wish they'd sell it by the gallon cuz that stuff is fucking incredible.
Couple different kinds of bean bao that hit pretty hard, too.
Are the beans black in colour? Is the flavour very salty, very umami, and is the sauce soaked in chili oil or not?
Another way of asking: does it look like this?
Doesn't look like the picture - it's smooth/pasty, dark red/brown. Mostly umani, little salty. Not sweet, no spicy. I don't think there's any chili oil - doesn't seem to separate like oil sauces do... then again, it might not stay on the plate long enough to separate even if it was going to!
There are many types of bean paste. I use both black and red for various recipes.
Bao is good stuff.
in moderation.
Love beans! Seasoned and roasted with veggies, mashed and made into patties and fried/baked, in soups, in dips like hummus - all delicious!
What kind of beans? There are thousands of varieties.
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.