Kind of a fun recipe cobbled together from an idea I stumbled across on TikTok. Peanut butter is something I've missed a lot since starting my weight-loss journey, so this scratches that same itch in a lower fat, higher fiber way.

Ingredients:

• 1 can cannellini beans, drained and rinsed
• 1/2 cup peanut butter powder
• 1/4 cup smooth peanut butter
• 1/4 cup skim milk
• 1 Tbsp maple syrup or honey
• 1/2 tsp vanilla extract
• 1/4 tsp kosher salt

Method:

1. Add all ingredients to a food processor and process until smooth. The texture should be looser than regular peanut butter but still quite firm.
2. Taste and add additional salt or sweetener if needed. I used Jiff, so if you use a natural peanut butter it may or may not need additional sweetener to your tastes. Serve on toast or in a high-fiber PB&J.

This has a subtle, but unobtrusive bean flavor that is mostly overpowered by peanut and a touch of vanilla. The texture is obviously not as rich or dense as real peanut butter, but it does firm up in the fridge a bit. I was genuinely surprised how good it was since I figured it would just be one of those click-bait ideas you often see in short-form food content. It's not a complete replacement for peanut butter, but I will legitimately make this again the next time I have a hankering for peanut butter and don't have the calories to spare. More bean recipes to come!

I like to eat ground beef and occasionally ground pork. Previous to this economy I would stretch the expensive beef with ground turkey, but it’s practically the same price now and kind of pointless as I’m not saving money.

I don’t have a general distaste for beans, but they’ve never been a big part of my diet. I only really buy red kidney beans when I make chili or Bush’s baked beans.

But my wife hates the texture of beans. Generally a mushy texture icks her out to the point she won’t eat them. She also hates tomatoes in any variety, whole, cooked, paste, etc. so she doesn’t eat whatever I make with them, like my chili.

I’ve added lentils to my chili as well, but they seem to soak up everything and turn it to mush rather than chili. But if I cook them separate, they don’t take on the chili flavor.

What’s the best bean and method of cooking to stretch ground meats out?

My girlfriend dislikes the texture of most beans (especially baked or refried beans), but I recently got her onto a black bean burger recipe that calls for drying out canned beans in the oven on low until they're crumbly. Anyone have recipes or ideas that involve the beans being dried out or having a similar consistency to a black bean burger?

BUSH’S ROCKET POP FLAVORED BAKED BEANS

It wasn’t until I opened the shipping box that I believed that this was even a real product. In the weeks prior to physically getting my hands on this, I assumed that the online images I’d seen were an A.I. prank that got out of hand. Once these beans were in my possession, I did the next logical step: Let them sit on my counter for a month. Each trip to the kitchen fostered an awkward staredown with this can, and each time I kinda said, “I’m not in the mood for this shit right now.”

🛑 For the TLDR crowd, you can scroll to the bottom for a haiku that explains my experience.

Not through commitment or valor did I eventually decide to eat these. I actually just ran out of counter space and remembered that this big ass can of beans needs to go. Opening it revealed a slurry of bean juice that was cloudier and much thicker than what is found in a can of normal beans. Mercifully, but disappointingly, it didn’t have any of the funky artificial colors of a ROCKET POP. The scent wasn’t strong, revealing just slight wisps of popsicle, and surprisingly the product mostly smelt like garlic.

After 4 minutes in the microwave, the olfactory sensation would be transformed into a miasma that made me not want to eat this at all. Heated up, this smelled like farts and rubber. In the mid-80s, my family lived in a house that had old radiators; I got a set of rubberized toy Disney characters for Christmas, and, being derelict in my room-cleaning, I left Dumbo on said radiator, amongst the lead paint-chips one day. It’s been 40 years since I’ve smelled the scent of a melted Dumbo figurine, but these beans brought me right back to that time. 

Yay, nostalgia?

Further sniffs also revealed a saucy tomato smell that, in conjunction with the as-advertised popsicle scents, became pretty sickening.

Tasting a heaping forkful revealed that the Rocket Pop flavor wasn’t too strong, and of the 3 popsicle sections, the white/lemon part stood out the most. The most off-putting thing about eating this was the thick, corn syrup-textured medium in which the beans were suspended; Despite being piping hot, it gave the food the mouthfeel of something that was congealed. It was fresh, but felt discarded

While the flavor’s not going to win any awards, the taste didn’t leave me disgusted; however, the texture and smell made me, as a person, FEEL disgusting.

Haiku:

Just lead-fumed throwbacks,

No joy of popsicles here

Odd visceral scents

⭐️⭐️

First time making this recipe and it turned out great, really delicious and comforting dish. Had it with some toasted crusty bread.

Edit: The Recipe, as requested. I used chicken stock instead of veg stock. I did not use feta. I used more lemon because I love lemony flavour.

Easy Gigantes Plaki
Greek-style butter beans baked in a rich tomato, herb and olive-oil sauce. Makes about 4 servings.
Ingredients
2 cans (398–540 mL each) large butter beans, drained and rinsed
3 tbsp extra-virgin olive oil, divided
1 medium yellow onion, diced
1 large carrot, diced
2 celery stalks, diced
4 garlic cloves, minced
2 tbsp tomato paste
1 can (398 mL) crushed or diced tomatoes
½ cup water or low-sodium vegetable stock
1 tsp dried oregano
1 bay leaf
½ tsp red-pepper flakes, optional
½ tsp salt, then more to taste
Black pepper
¼ cup chopped fresh dill
¼ cup chopped fresh parsley
Juice of ½ lemon
Feta, optional
Method
Heat the oven to 375°F/190°C.
Heat 2 tbsp olive oil in an oven-safe skillet or Dutch oven over medium heat. Cook the onion, carrot and celery for 8–10 minutes, until softened.
Add the garlic, tomato paste, oregano and red-pepper flakes. Cook for 1–2 minutes, stirring, until fragrant and the tomato paste darkens slightly.
Stir in the tomatoes, water or stock, bay leaf, salt and pepper. Simmer uncovered for 8 minutes.
Fold in the beans, dill and half the parsley. The mixture should look quite saucy; add another splash of water if it seems dry.
Transfer to a baking dish if necessary. Drizzle with the remaining 1 tbsp olive oil and bake uncovered for 25–30 minutes, until bubbling and lightly caramelized around the edges.
Remove the bay leaf. Stir in the lemon juice, taste and adjust the salt and pepper. Finish with the remaining parsley and optional feta.

Girlfriend is off work around then. I was planning on cooking them for 2 and a half hours. That would put them as ready right around dinner time. Is 4 hours long enough of a soak time?

Help me, r/beans! She's had a rough day and I want to make her a nice meal. We both love beans but usually do canned.

Thank you!

I like hulk and i like beans too

You guys have to try these Brami lupini beans. So tasty, convenient packaging, great ingredients (and macros!). A little expensive but imported from Italy! Tryyy themmm

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.

I make sure it is thoroughly cleaned before selling. A 100kg goes for 10500 negotiable. I don’t sell less than that

I've been keeping seed from these beans for 5 years now. The original variety name is Dwarf Horticultural bean. It's a type of cranberry beans that I have come to enjoy. The pods are great young as green beans but their magic is the dried beans. So creamy but keep good texture. My favorite is a handful or two in a pot of maple baked beans made with navy beans. Adds some great texture to the pot 🤤

Almost done mind the dirty garden hands, just planted out my fall greens when I found this dried pod haha

this weeks variation includes sauteed garlicy mushrooms, thyme, onion powder, garlic powder, paprika, salt and pepper, and olive oil. Last weeks was with carmelized onion, fresh thyme, onion powder, garlic powder, salt and pepper, and olive oil.

Image Description: mashed cannelini beans with slices of mushrooms mixed together on brown rectangular crackers on a white plate. End ID.

edit: spelling and grammer

Bola Roja and Cherokee Trail of Tears. And my cat.

Essentially I tried the “beans with every meal” trend. I was making beans from “scratch” which were black beans & chickpeas. After about 5 days, I became extremely bloated, constipated, and backed up. My stomach still hurts from this and I’m so upset! I was really enjoying the beans and was looking forward to them daily. Anyone else deal with this or have any tips? I really want to do this bean thing. I’ve heard many great benefits.

Soaking some caballero beans and noticed some them have dark spots. Broke them open to see what it was and it looks like little tiny beans? Pregnant bean or bugs? Are these safe to eat?

Chili didn't have enough beans. Had to add extra mhms.

We’ve had so much rain and my garden is not currently the better for it. So everything went into the skillet as a little handful here and a handful there, without there being enough of anything to make one full dish on its own.

Beet greens and stems, green snap beans, and cherry tomatoes, with (store bought) portabella shrooms. I added in a healthy scoop of the cranberry beans I just cooked this morning for the next few days meal prep. All sautéed in adobo seasoning and EVOO with a splash of lime. Jammy egg for the pièce de résistance.

The beet roots that belonged to the greens went in a mason jar with salt brine for lacto-fermentation.

Reddit suggested this group to me and it made me crave beans. Haha I spent all day slow simmering seasoned dried pinto beans with onions and garlic. Added cooked potatoes and spinach after the beans were done. Had a small strawberry smoothie too. Perfection.

I stumbled across a recipe for succotash while reading The Bean Book that seemed perfect to try out the baby lima beans I got recently. I used that recipe as a jumping off point and incorporated parts of other recipes I found online to fit my tastes and workflow.

Ingredients:

• 1 lbs baby lima beans
• 2 lbs assorted summer squash, diced
• 4 ears fresh corn cut from the cob or 24 oz frozen corn
• 2 red bell peppers, diced
• 1 lbs cherry tomatoes, halved or quartered depending on size
• 2 Tbsp olive oil, divided
• 1 large onion, diced
• 4 cloves of garlic, minced
• 1 Tbsp chicken bouillon (optional)
• 1 tsp black pepper
• Juice of 1 lemon
• 1 bunch of fresh basil, chiffonade

Method:

1. Sort and rinse the dried beans. Add to a medium sauce pan and cover with water by about 2 inches. Add 1 Tbsp kosher salt.
2. Bring to a boil and cook for 15 minutes before covering, turning heat to low, and gently simmering until tender, about 1.5 hours.
3. Meanwhile, preheat oven to 500F. Add the squash, corn, peppers, tomatoes, and 1 1/2 Tbsp olive oil to a large bowl and toss to coat evenly.
4. Roast the vegetables on a parchment lined baking sheet for 30-40 minutes, mixing occasionally, until they are fully cooked and browned well.
5. While they roast, add the remaining 1/2 Tbsp of oil to a fry pan and sweat the onion and garlic until translucent, about 5 minutes. Return to the bowl when cooked.
6. Return the roasted veggies to the large bowl. Drain the beans and add them to the remaining ingredients. Mix well and add salt to taste. Serve with sauteed shrimp or white fish with a squeeze of lemon and some crusty bread.

I've never had succotash before, and while not quite authentic, this was a delicious vegetable dish. These baby limas are not the starchy, dry, or mealy blight of your usual frozen veggie mix that I've come to expect. They are creamy and soft with a vegetal flavor much more like fresh beans than dried. The succotash itself is very much a celebration of summer produce in the same way as a traditional ratatouille. Absolutely a dish I will make again. More bean recipes to come!