Author Topic: How do YOU eat your BEANS?  (Read 4207 times)

firstmatedavy

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Re: How do YOU eat your BEANS?
« Reply #50 on: October 23, 2020, 07:17:21 AM »
veganricha.com has some of my favorite recipes. Budget bytes is good too.

I usually put them in to soak in the morning of on my lunch break in the same pan I'll cook them in. On my lunch break or after work, I drain, add water, bring to a boil and put into the wonderbag slow cooker. I add salt about 15 minutes before cooking dinner, and the actual "cooking" phase is often just adding tomato sauce and spice.

I use sun butter (pureed sunflower seeds) instead of cashew cream in Vegan Richa's recipes because it's cheaper. Both are shelf stable, which for me is easier than keeping butter and yogurt stocked.

Chili
2.5 - 3 cups each of dry black and pinto beans - but any type would probably work (just don't slow cook kidney beans, it's not hot enough)
2 small cans tomato paste
1 can corn
Chili seasoning

After beans are cooked and salted, drain out some of the cooking liquid but leave enough to hydrate tomato paste into sauce. Stir in tomato paste, add more water if necessary. Add chili seasoning to taste. (I use the budget bytes recipe, but with more cumin and a little cocoa and cinnamon added.) Drain and add corn last because it will save your butt if there's a little too much spice. To make it more tangy, add vinegar 1 capful at a time.

Yellow curry
3 ish cups dry chickpeas
.5 cup red lentils (use a different thickener if you don't have red lentils - I use them because they disintegrate.)
Curry spice - the basic McCormick stuff or similar
Butter and/or yogurt and/or sun butter

Drain the cooked, salted chickpeas. If using lentils, cook separately with just enough water to make a nice lentil mush. (If in doubt, use less than you think you need and add more during cooking.) Combine lentils and chickpeas. Add butter/yogurt/sunbutter to make the sauce creamy, and curry spice for flavor - just keep going til its good.

This goes really well with rasins on top. Way better than you'd expect. It also goes with rice.

Butter chickpeas
3 ish cups dry chickpeas
Onion (optional)
1 can tomato paste
Sun butter, or butter + yogurt
Ginger
Garlic powder
Smoked paprika (probably optional)
Fenugreek OR curry spice as a substitute
Something spicy (chili powder, paprika, or garam masala are all good)

If you feel fancy, chop an onion and brown it in a frying pan. If not, use some onion powder when you add the spices later - or don't, sadly onions don't agree with me so I don't use them.

Drain most of the liquid from the chickpeas. Add tomato paste and stir, adding more water if necessary. Add about 1/4 cup yogurt and 1tbsp butter, OR 2 tbsp sun butter and stir it in. Add more if it's not creamy enough. Add roughly 1/2tbsp ginger, 1tsp garlic, 1 tsp smoked paprika, and 1 tbsp curry powder. If you have fenugreek, skip the curry powder and yeet a heckton of fenugreek in there instead - about 1 tbsp. Stir, add more of everything if it doesn't taste like butter chicken yet. Once the flavor is mostly good, add small amounts of your spicy ingredient until the heat level is where you want it.

Serve with rice, winter squash (such as butternut) or sweet potato.

Beanie Joe
Some beans - black and kidney work well, but anything is probably fine
Some lentils, any type
Tomato paste
BBQ sauce, OR extra tomato paste and the spices and sweetener you'd use in BBQ sauce. (For me, chili powder, allspice, cinnamon, garlic and splenda)

The basic idea of this recipe is a mix of beans and lentils (or if you prefer, different sizes of beans) in a sweet and spicy sauce that's half BBQ half tomato, for a taste similar to sloppy joes. It goes well with mildly sweet veggies like squash and sweet potato. I've also served it with regular potatoes. If you want to serve it on a bun, keep a bit less of the cooking water so the sauce is nice and thick.

This recipe requires taking some action a little while before dinner. Find out how long your lentils need to cook, and when it's about that long before cooking time, drain the beans so there's just enough liquid to cover them and add the lentils. Once lentils are cooked, salt lentils and beans together and let sit for 10-15 minutes so salt can soak in.

Add tomato paste, and some extra water if needed. Then add a generous amount of BBQ sauce, OR add BBQ spices and sweetener to taste.

For a marinara flavor, use garlic, onion, oregano and basil instead of the BBQ spices, and don't sweeten. Marina beanie joe goes well with both pasta and potatoes.

Peanut teriyaki chickpeas
3ish cups chickpeas (if you have brown/black chickpeas, with the hull still on, I find their nutty flavor works well)
Teriyaki sauce
Peanut butter

Cook, salt and drain the chickpeas. Add teriyaki sauce - I used enough to cover about 2/3 of the chickpeas, then stirred it up to coat them all. Add about 3 tbsp peanut butter and stir.

This would probably go fine with rice. I prefer squash or sweet potato as the side.

I think this would be really good with more texture variety - adding something chewey like peanuts, and something crunchy like water chestnuts, small carrot pieces, or raw apple - but I have not tried it yet.
« Last Edit: October 23, 2020, 08:01:18 AM by firstmatedavy »

Halfsees

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Re: How do YOU eat your BEANS?
« Reply #51 on: October 29, 2020, 08:10:28 PM »
My favorite easy, healthy recipe is chickpea spinach casserole topped with monterey jack cheese: saute onions and garlic in olive oil, then add a bag of frozen spinach with all the water squeezed out, couple of cans of chickpeas and a jar of spaghetti sauce. Top with shredded monterey jack cheese and bake until hot and bubbly. Serve with rice. Super easy and the kids love it.

Roadrunner53

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Re: How do YOU eat your BEANS?
« Reply #52 on: November 09, 2020, 03:01:50 PM »
This is what I made today:

https://www.williams-sonoma.com/recipe/christmas-lima-bean-salad.html

The dressing I used was 2 tsp Dijon mustard, 1/2 cup olive oil, 4 TBSP balsamic vinegar, salt, cayenne pepper and rosemary.

Alternatepriorities

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Re: How do YOU eat your BEANS?
« Reply #53 on: November 09, 2020, 06:38:14 PM »
I made beans today.

I threw 1/2 an onion, a double handful of chopped celery, some olive oil, butter, chopped garlic, salt and pepper into my instant pot and hit sauté until it started to sizzle and smelled nice. Then added roughly 4 cups of dried beans and slightly less than twice as much stock. I usually use homemade stock and a mix of black, white, small red, and pinto beans but it works with bouillon and one kind of bean too... They are currently cooking at high pressure for 120 minutes.

Notes:
  1) For beans of refried consistency its necessary to cook for an extra 30-60 minutes.
  2) Make sure the seal of the instant pot is clean if you do a second round of cooking. Even a slow pressure leak can result in the beans burning to the bottom of the pot.
  3) It's been a long time since I've measured the oil and butter, maybe 1/2 a tablespoon of each per cup of beans... 6 cups of beans is about the max in my instant pot.
« Last Edit: November 09, 2020, 06:41:05 PM by Alternatepriorities »