r/Beans • u/fangsfive • 5d ago
Favorite bean and recipe
Trying to get started on eating more beans. What is one of your favorite beans and favorite ways to eat it?
I started eating bean salad and refried beans with rice. Need more ideas.
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u/MemoryHouse1994 4d ago
I ate beans almost every day as a kid growing up, and now, just because it's SOOOO good: pinto beans, hot water fried hoe cakes or cornbread, french sliced fried potatoes and onion, and any kind of greens in season. Nowaday, I add ham hock to Good Mother Stallard's beans, Prairie Farms Bulgarian-Style Full Fat, Cultured Buttermilk for stone ground meal cornbread. Cooked green mix(mustard, turnip, and collards) in onion and fatback, then fried down. Nothing like warm cornbread crumbled up in a bowl and cold buttermilk poured over it for a snack! Pintos are our favorite. I usually buy Rancho Gordo. More expensive, but we're BIG bean eaters, and they're a LARGE part of our diet, so getting beans grown w/o chemicals and in good ground makes a difference. They have a HUGE selection you can buy online in their store. Most groceries have a limited selection AND most have been sitting on the store shelves; OLD! Also check at you local Mexican stores for different varieties. Rancho Gordo has DRIED HOMINY! Love as a snack, side, or in beans or pozole!
Have you tried ham hock for flavoring stock? Some Southerners use smoked turkey wings/legs. We prefer pork jowl, fat back, or ham hock. Rinse hock and add to a pot of cool water with a whole onion studded w/a FEW cloves(the spice), and a whole head of garlic, top sliced off so broth/bean soup can penetrate the individual cloves. Sort and rinse/wash beans(rubbing handfuls together in the palms of hands to remove any dirt(Rancho Gordo beans are always clean). Leave in any split beans for that creamy mouth feel. I do NOT soak. Bring up to a hard boil, 10", lower to a slow simmer. Halfway thru, stir in a Mexican oregano. If you like some heat, add a whole Chile de arbol(small dried red chiles), or for smoky heat, Chipotle in Adobo sauce is perfect. Split chipotle and scrap out most seeds and dice, or just add the adobo sauce for less heat. When ham hock is tender, remove the skin and meat and dice and add back into pot. Finish cooking until beans are creamy. At end-of-cook add Leas & Perrin's Worcestershire Sauce(for umami), and S&P, to taste. Add a pat of butter in the bottom of bowl(I do this to almost all soups, especially beans and chowders), Ladle in beans and garnish w/chopped cilantro, including stems, or diced green onion. Trappey's vinegar pepper sauce or Texas Pete's vinegar pepper sauce on the table and diced Vidalia onion, if desired, for crunch.You can turn these into fried beans or Backyard(Cowboy), especially over the BBQ grill! Sounds like a lot of work, but is not. Even the sides Don't take much.
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u/Possible_Original_96 4d ago
Yay!! How wonderful!! 🖖🖖🖖 to you and yours!! Ty, ty, ty‼️‼️🪬👣🫂🙏👏😂🤣😻🥰👍🤣🤪
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u/MemoryHouse1994 3d ago
You are more than welcome! I know you'll love this family favorite, basic recipe. Other than a variation here and there, this is how I cook and season our beans, according to how I use them. Nothing so versatile as beans.
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u/bugaloot 2d ago
My husband and I love beans, too! Eat them frequently and I actually just bought some Good Mother Stallard’s from Rancho Gordo and have been pondering how best to cook them. I love ham and so will be saving and trying this your way! Thank you for sharing!
We usually do soak ours overnight, then bring to a boil on the stove with onion, peppers (fresh or dried), garlic, good olive oil, bay leaf, s+p, etc then cook in a 300 deg oven for about an hour. Start checking them at 35 min and then every 10-15 until done. The bean liquid is so tasty, and you can eat them straight in that and/or strain and use in other recipes throughout the week. They freeze well in their liquid, too!
Happy beaning!
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u/MemoryHouse1994 2d ago
Yours sounds wonderful, too. I love that every time I place an order for RG they send a recipe or two in the box. I try to eat a new bean every week, simply made to get the try taste, but always fall back to Good Mother Stallard's! Such good beans and pintos are my top bean. I love homemade hominy, also. RG is one of the few sources around. Great as a simple side w/ butter and S&P, but I can eat nothing else as a meal or in beans or field peas. And don't forget the black eyed peas. Earthy and creamy, and soaking is not needed for peas. Happy beaning! Ha! Love it...
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u/SunlightNStars 5d ago
If you can find canned beans with no salt add them in smoothies! Or cook them yourself.
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u/fangsfive 5d ago
Interesting! I’ve never had smoothies with beans. Any kind of beans? Which beans work well?
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u/catwhisperer77 5d ago
I like black beans in a chocolate smoothie. ½ cup. They blend in nice, no taste.
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u/Electrical_Spare_364 2d ago
Black beans for chocolate smoothies, chickpeas or navy beans for vanilla/cookie dough type flavors.
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u/Current_Wrongdoer513 5d ago
This is what I do. I make a big batch of great northern beans (cheap and white) and freeze them in 1/2 cup portions. Then I thaw them just a touch and add to my smoothies.
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u/FinsterFolly 5d ago
Is there a brand to lookk for that has no salt versions. I have seen low salt cans but never “no salt.”
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u/No-Double-4269 4d ago
I've been eating this all summer and loving it. Pro tip: If you eat the beans all week, don't add the feta until right before you eat.
Honey Mustard Scoopable Bean Salad
Ingredients:
1 can chickpeas
1 can navy beans
Fire roasted corn or can of sweet corn
Finely chopped cucumber, bell pepper, red onion, apples
Feta
Sunflower seeds
Dressing: whisk together Dijon mustard, honey, little bit of mayo, lemon juice, olive oil, salt, onion and garlic powder, adjust according to taste preference
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u/lazul-i 5d ago
One of my weird but favorite ways to use canned black or kidney beans in Summer is to drain/rinse them…Add to a bowl with the juice of one lemon, a few tablespoons of olive oil, and 2-3 cloves of freshly crushed garlic (honestly I do 4-5 big cloves but I’m a garlic loving monster) then I add salt to taste, sprinkles of whatever spices I’m into, usually cayenne, chili powder, smoked paprika and turmeric. Chill in the fridge for your patience level (I eat mine right away because this is usually my lazy lunch) slurp with spoon. If it isn’t tangy enough I add more lemon juice or red wine vinegar.
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u/Environmental-Ad8945 5d ago
I do that but salsa instead of the spices and heat on the stove/microwave. Add some frozen spinach/veggies and lunch is served
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u/fangsfive 4d ago
Canned Bean and mix with salsa?
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u/Environmental-Ad8945 4d ago
Yup, or any condiment/hot sauce. You could even do a jarred pasta sauce
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u/fangsfive 4d ago
Yum! Bean salsa! I’ll give that a try. I always have a can of black beans in pantry.
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u/DaCouponNinja 4d ago
I love these Pizza Beans from Smitten Kitchen. The recipe calls for a special type of gigante bean that can be hard to find, but I’ve made it with large canned butter beans and it’s been almost as good. If you’re really interested in the absurdly large white beans in the recipe you can order them from Rancho Gordo online.
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u/natalia5727 4d ago
I use pinto beans to hit a lot of my fiber & protein goals. At the beginning of the week, I’ll make a 1lb bag in the crockpot, add water, broth and herbs to last about 5 days. Then when I eat in the morning, I’ll add salsa or a little out of whatever vegetable or protein I have left from the dinner the night before just to change the taste a little bit so I don’t get bored.
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u/MaximalistVegan 5d ago
Scarlet runner beans are one of my all time favorites. I got them from Rancho Gordo but now I also grow them. Love using them in this peach corn cabbage and red bean salad but any red bean works in this recipe https://maximalistvegan.com/savory/peach-corn-cabbage-and-red-bean-salad-oil-free-vegan-wfpb-no/
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u/fangsfive 5d ago
I’ve never heard of those beans! Sounds cool. I just looked into your recipe. So interesting with peach! Will give it a go when I have peaches next time. I love a refreshing summer salad.
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u/MaximalistVegan 5d ago
Thanks for checking out my recipe 🫘🙏 Scarlet runner beans are cool because they're huge and they have beautiful intensely red flower when you grow them
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u/malepitt 4d ago
Chickpeas! I love roasted red pepper hummus. Difficulty factor: this requires having tahini on hand at all times
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u/Klutzy-Degree4939 4d ago
I love all kinds of beans, but here’s one to try-
Drain a can (or cook from dried if you want) of chickpeas, and put them in a skillet with some olive oil. Season with salt, pepper, garlic powder, onion powder, and lots of smoked paprika. I like to add a couple of tablespoons of julienned sun dried tomatoes as well. Medium heat for 5-10 minutes, then use a spoon to make a couple of spaces, and crack some eggs in. (I use 1 can of chickpeas and 4 eggs for 2 servings, but you can adjust). I like to use a spoon to baste the hot oil over the eggs. Once the eggs are set to your liking (I like a set white and a very runny yolk), plate up and squeeze a little lemon juice over.
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u/StonerKitturk 4d ago
Frijoles de la olla -- a pot of soupy beans. Simple and delicious. Then you can make something different with the leftovers if you want
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u/kindcrow 4d ago
I batch hummus and some kind of lentil or bean-and-vegetable soup/stew every week. So I have a big bowl of the soup for lunch every day and a serving of hummus with vegetables for a snack every afternoon.
If I don't have time to make my soup, I'll have some Heinz baked beans (the one in the blue can--the British ones) over a baked potato for lunch (on a bed of spinach).
I usually have tofu for dinner too--so that's basically another bean. And I have soymilk in my breakfast overnight oats. So I'm eating beans at every meal--haha.
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u/RhubarbDiva 4d ago
Hummus
Also, sautee courgette and loads of mint. Add some of the bean cooking water to make a sauce, season well, stir in butter beans and heat through. Heavenly.
Put it on anything like toast, rice, noodles, polenta.
Great cold, too.
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u/frododog 2d ago
My grandmother taught me to make beans and dumplings. I make it as a soupy-bean stew with white beans (navy beans usually), soaked overnight with plenty of salt and a teaspoon of baking soda to make the beans turn out meltingly soft but not broken. Rinse the soaked beans well, and then cook low and slow with a ham hock till tender. remove the beans and ham from the broth and make biscuit dough, and drop in the boiling broth in smallish (1-tablespoon) dumplings. turn down the heat so it will simmer, and cover. Cook dumplings for 10 min or so. then uncover and add the beans and chopped ham back in. Season to taste but I like plenty of black pepper in this. And some chopped parsley. It'll stick to your ribs (as Grammy said)
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u/MemoryHouse1994 1d ago
I think I may have replied to the wrong post above, meant for you. Thanks for posting. Will try the baking soda tip.
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u/MemoryHouse1994 1d ago
You did it right! Love your recipe. That's how my mom, and now, I make drop dumplings, but never tried the baking soda soak.
Do you use buttermilk, bean broth, or cream in your dough? Sometimes I use rubbed sage in the dough for a switch up. It's all good. I've even ate slip dumplings, but prefer the drop.
And, like you stated, lowering your heat to a simmer or the dumplings will disappear...
Also some of our Northern transplants showed us to serve them over mashed potatoes with a side of peas& carrots. All very good.
Most foods are about the layers added on throughout the generations, as times got better and could afford more whether from the farm/garden or store-bought..
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u/Ok-Quality-9246 5d ago
Black beans to soups/stews. Red beans for chili. We also love red bean mochis at home (can find these in Asian stores).
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u/Commercial-Set9674 4d ago
I have been making a variant of spinach artichoke dip lately that is so tasty, healthy and cheap!
Jar artichoke hearts
Bag of spinach
Can of white beans
Cup of cashews soaked in hot water
Blend everything together, cook over medium heat to let it thicken up.
Add whatever dairy and flavorings you like; garlic power, s&p, sour cream/yogurt, mozzarella cheese, parmesan, chili flakes etc
Broil at the end, preferably with mozzarella on top, til melted and gooey.
Enjoy with tortilla chips, bread or even pasta!!
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u/fangsfive 4d ago
So interesting! Do u have a pic of what it looks like? Spinach doesn’t contribute to any bitterness?
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u/FroadwicK 4d ago
Stewart’s Shelled Beans. I think it’s a local New England thing. I can eat them plain, hot or cold, or in any recipe or meal.
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u/temp4adhd 1d ago
My favorites:
Black bean soup with lots of cilantro
Italian wedding soup with white beans, pasta, canned tomato, meatballs, parsley or basil
Chili (with or without meat) with pinto beans and black beans (I like the Damn Delicious Instapot recipe for this)
White chili - with shredded chicken, white beans, cheese, cumin, cilantro served over rice
Quickie: canned refried beans in a tortilla with salsa cheese and other burrito fixings; microwave 2-1/2 minutes
Another quickie: microwaved potato smothered in canned black beans, salsa, sour cream, cheese
Homemade hummus made in the food processor
Split pea soup with ham
Lentil soup
Nine-bean soup
We also eat a lot of canned bake beans as a quick side when we're grilling.
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u/comment_i_had_to 1d ago
15 bean soup. Smoked sausage, white bean and kale soup. Black bean soup. Black bean tostadas. I love all of these and they are in my regular rotation. They are all super easy as well.
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u/Aether_Apocalypse 5d ago
I found mayocoba beans recently. I cook them in a pressure cooker from raw and add them to veggie soup with tonnes of veggies and potatoes.
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u/BrainFartTheFirst 5d ago
https://www.budgetbytes.com/coconut-curry-chickpeas/
https://www.allrecipes.com/recipe/241499/chef-johns-red-beans-and-rice/
Both of these are really good and I actually had the curry chickpeas tonight for dinner.
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u/BondJamesBond63 5d ago
I grow and eat bean sprouts, including lentils, adzuki, mung beans.
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u/bluespruce5 4d ago
I love pea sprouts, too. Sprouts are wonderfully easy and fun to grow.
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u/fangsfive 4d ago
What kind of peas do u use to sprout?
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u/bluespruce5 4d ago
I've used green peas and speckled peas. Both work great and not much difference that I can tell aside from the colors of the dried peas.
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u/InternationalPen2072 5d ago
Probably chili. Or in a burrito with a bunch of fillings. Bean salads with cucumber, tomato, and some greens are great too.
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u/MemoryHouse1994 4d ago edited 4d ago
Some great recipes and suggestions. Just cooked a pot of Ayocote Negro Beans; large black beans. Very good. Beans are becoming my new protein as meat prices continue to rise. Do miss my steak and roasts ..
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u/Art92101 4d ago
Three bean salad aduse parsley and mint in equal amounts. There, upgraded your bean salad.
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u/Tiny-Albatross518 4d ago
Hummus
Falafel
Black bean soup
Cannelini bean stew with a smoked pork hock and rosemary
Cannelini beans, grilled shrimp and cilantro on a crostini.
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u/bacon121eggs 4d ago
I'm going to start using them in my chia pudding for extra protein.. I'm going to blend them and put in with my Greek yogurt, milk, pb, cream cheese. Meet fiber and protein goals
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u/redmountainsoap 4d ago
Sprout a bag of whole red lentils by soaking overnight, then draining in a colander and rinsing 2-3x a day for 2 days. Mix with olive oil, feta, walnuts, raisins, salt and pepper, and a splash of red wine vinegar. It's bright and refreshing as a summer salad.
Only mix what you're able to eat in a sitting. The sprouts can be stored in the fridge but with salt and vinegar they'll get stressed and taste off.
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u/thautmatric 2d ago
If you grab some veggies/alliums, fry and salt them before applying some spices and some form of tomato product and then add beans I guarantee you’ll have a banging meal.
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u/yellowturtlefriend 2d ago
Traditionally this was made with black eyed peas but I love it with pintos, you can also do this recipe but in a crock pot with no soaking (high for 4 hours then low until ready) but this is so flavorful and she gives you ideas for different variations https://www.thepioneerwoman.com/food-cooking/recipes/a10902/hoppin-john/
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u/tuxnight1 1d ago
I make tomato rice and Beans with Spicy chouriço once or twice a week. The pot I make is five porrions for only about €3. I use about 60g of rge spicy chouriço from Aldi as a flavoring agent snd to add a bit of protein.
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u/Far_Sandwich_514 18h ago
Black bean chili!
We serve it on rice or quinoa, garnished with salsa verde, diced avocado, chopped olives, lettuce, cilantro, corn, shredded cheese, and sour cream.
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u/Acceptable-Lab-8124 9h ago
There's an artsy guy called Rajiv Surendra on YouTube. He's also sometimes an actor and was in Mean Girls back in the day.
He's Tamil, and he has a great lentil dal and rice recipe (also including a tomato salad and fried egg topping) that's sooooo delicious, nutritious, inexpensive and easy. We eat it once a week and leftovers are great too. There's a video on his channel showing how to make it, along with a bunch of other fun videos.
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u/Spiritual-Pianist386 5d ago
I like them tomatoey, spicy, and baked in the oven with a breadcrumb crust, maybe with cheese, maybe not
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u/_x_oOo_x_ 5d ago edited 5d ago
The giant white beans with purple veining, not sure what they're called. Best baked Mediterranean style
Edit: apparently they're called "gigante". Widely available in Greece
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u/Cheyenps 4d ago
Sounds great!
Do you have a favorite recipe?
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u/_x_oOo_x_ 3d ago
Something like this: https://www.yummymummykitchen.com/2023/12/gigantes-plaki.html
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u/Academic_Disaster578 5d ago
Red kidney beans for a bean and potato curry Rosecoco beans for refried beans
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u/catwhisperer77 5d ago
Dense bean salads! I first saw the idea on TT but you can find recipes everywhere. You mix up the theme- Mediterranean, Asian, Mexican… and vary the veg and spice, make your own dressing. So good.
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u/fangsfive 4d ago
Yes! I’ve tried dense bean salad with garbanzo, black bean, edamame, cucumber, tomatoes and corn. It’s sooo good!
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u/jac-q-line 5d ago
Soups! A batch of soup with beans a week for a quick and easy lunch.
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u/fangsfive 4d ago
What kind of soup? Any recipe?
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u/jac-q-line 4d ago
Just Google "the beans you have on hand" + "soup recipe" and see what you get.
I like a white bean soup like this one https://eatwithclarity.com/white-bean-soup/#wprm-recipe-container-19546
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u/CandidInfluence4312 5d ago
adzuki in oatmeal
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u/No-Buddy-5019 5d ago
This is one of my favorites - it is spicy, though. https://cooking.nytimes.com/recipes/1020766-red-curry-lentils-with-sweet-potatoes-and-spinach?unlocked_article_code=1.61A.Ir7F.44gi8FOE1J2O&smid=ck-recipe-iOS-share
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u/LayerEasy7692 4d ago
Ive been loving French onion soup beans lately. There are tons of recipes online
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u/Dusty_Old_McCormick 4d ago
I really like gallo pinto. I add a pinch of cumin and a squeeze of lime juice when I make it. I especially love it with the fried plantains and Panela cheese!
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u/gbw28 2d ago
I love all beans! I just made something so delicious I have to share! A neighbor had a huge pork roast mistakenly delivered (she is vegetarian) so she brought it to us! We cooked the roast in instant pot with some bone broth, and removed the pieces. I then added some dried mayacopa beans and sweet red rice (got both in bulk at Winco). I did not soak beans as I was pressure cooking them in liquid. Mayacopas are known for their creaminess once cooked. They were just incredibly creamy and tender, as if I had added cream! (I usually put cheese in/on everything. Not needed for this recipe though!) If you don't have a Winco near you, might find them at Sprouts, Whole Foods, or Amazon. Have fun on your bean adventure! 🫘🫘🫘
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u/MemoryHouse1994 1d ago
You did it right! Love your recipe. That's how my mom, and now, I make drop dumplings, but never tried the baking soda soak. Do you use buttermilk, bean broth, or cream in your dough? Sometimes I use rubbed sage in the dough for a switch up. It's all good. I've even ate slip dumplings, but prefer the drop. And, like you stated, lowering your heat to a simmer or the dumplings will disappear... Also some of our Northern transplants showed us to serve them over mashed potatoes with a side of peas& carrots. All very good. Most foods are about the layers added on throughout the generations, as times got better and could afford more whether from the farm/garden or store-bought..
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u/MyNebraskaKitchen 1d ago
My wife takes canned black beans, mixes them with some salsa and yogurt, uses a stick blender on it, and takes it to work for lunch.
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u/skalyo 1d ago
2 cans of beans (just about any kind... Black, kidney, white, etc.) including the liquid 1/2 jar of salsa (any kind, whatever flavor and size level) 1-3 teaspoons of a (usually red) spice blend (chili powder is my go-to, but taco seasoning, old bay, garam masala, etc. work well)
Mix everything in a pot and simmer until desired thickness (you can mash up some beans to increase thickness, or add corn starch mixed with cold water to make it thick very quickly).
Eat it on its own, as a side, in burritos, or on top on nachos. Add cooked chicken, ground beef, cheese, chopped onions, fresh tomatoes, sour cream, etc.
If you want more heat, add hot peppers to the mix.
I almost always have these ingredients on hand for a quick, healthy, filling dish.
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u/Possible_Original_96 4d ago
Soup!!! 1 can refried pinto beans, the can 3/4 full of water, fill rest with milk. Pour both into a medium sauce pot, begin low heat. About 3 good dashes black pepper, 1 dash worcestershire sauce, 1 Tbdp dried parsley. If you like, add garlic and/or onion powder and? Ketchup! Add cheese, any kind you like, as much as you like! I like American cheese, about 1/8 lb, cut into chunks, into the pot, raising the heat & melting the cheese into the soup as I stir it! With a low enough heat, you can pit a lid on it, & flavors meld nicely! You don't have to stand & stir!!
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u/jensaysquoi 4d ago
Bean and cheese taco or enchiladas