In search of bean-based recipes that don’t require a lot of steps or ingredients or equipment. I’m looking for more comfy staples that I can make while I’m not feeling well. Any ideas?

  • molls@beehaw.orgEnglish
    1·
    1 year ago

    My suggestions would be to learn how to cook a perfect pot of beans on their own. Beans are wonderful and can be the star of their own solo show, complimented by salt, fat, and some humble aromatics. Carla Lalli Music is a bean queen and following her bean philosophy has given me the best pots of beans. This is a good starter recipe for brothy basil beans and this is more of a ‘beans and other things’ kind of recipe. Carla talks a lot about using fat liberally and as far as beans go, I have yet to overdo it. Don’t be afraid to really let that bottle of olive oil glug glug glug away.

    If you’re going for canned bean ideas, I like doing crispy roast chickpeas or a simple chana masala. I find other canned bean applications are fairly lackluster compared to the flavor and texture payoff you can get from cooking from dried. That said, canned beans are great in a pinch and I always have a few kinds in my pantry.

      • molls@beehaw.orgEnglish
        1·
        1 year ago

        Sure thing! Also I forgot something very important: beans take FOREVER to soften in acidic conditions. My biggest bean fails have been attempting dried beans (even pre-soaked ones) in tomato based sauces from the start. They just never fully soften. Instead, save tomatoes and vinegar for the end. If you’re doing something like chili, I’d recommend cooking the beans in a separate broth. Keep it simple but well seasoned, cook until tender or just shy of tender, and then add to the chili to finish cooking them in the sauce.

  • Gil (he/they)@beehaw.orgEnglish
    1·
    1 year ago

    Definitely recommend posing this question to the folks over in !food as well! I’m sure the people there would also have recipes to share.

    I’d also throw in refried beans/frijoles refritos. I’d use this either as a side or as a filler for tacos and burritos. Pinto beans, really finely chopped onions and jalapeños, chili powder, pepper, salt, garlic, cumin, whatever other seasonings you like. Mash 'em to your preference.

  • David of the Ferns@fernchat.esotericmonkey.comEnglish
    1·
    1 year ago

    My all time favorite BEANS recipe: Take 28 grams of dried BEANS, and grind them coarsely. Put BEANS into a suitable vessel that can strain. Take 475 grams of 200°F HEATED WATER. Pour about 75g into BEANS and wait 30 seconds. Pour the rest of the HEATED WATER into BEANS, stir it, cover it, and wait 3 minutes. Strain your BEAN JUICE into a SUITABLE CONSUMPTION VESSEL. Enjoy your HEATED BEAN JUICE.