Show me your beans
June 26, 2024 4:14 PM Subscribe
I need bean recipes! I want to eat more beans as a side dish, namely for morning protein. What kinds of beans do you eat on the side, and how do you prepare them?
Of course opening a can of pork 'n' beans would be easy, and on the other end of the spectrum would be dried beans that need to soak...looking for something in between these two poles: not pre-processed stuff but not the time sink kind, either. Any and all kinds of beans would be welcome: white, kidney, lentils, etc.
Of course opening a can of pork 'n' beans would be easy, and on the other end of the spectrum would be dried beans that need to soak...looking for something in between these two poles: not pre-processed stuff but not the time sink kind, either. Any and all kinds of beans would be welcome: white, kidney, lentils, etc.
Huevos rancheros!
I like mine burrito-bowl style, made from canned black beans mixed with some sautéed onion, garlic, and cumin. Top with fried eggs, crumbled queso fresco, cilantro, and avocado if you have some, but there are many other schools of thought (tortillas, refried beans, salsas, etc) to explore.
Beans can be made in large batches and frozen to simplify morning prep.
posted by A Blue Moon at 5:17 PM on June 26 [9 favorites]
I like mine burrito-bowl style, made from canned black beans mixed with some sautéed onion, garlic, and cumin. Top with fried eggs, crumbled queso fresco, cilantro, and avocado if you have some, but there are many other schools of thought (tortillas, refried beans, salsas, etc) to explore.
Beans can be made in large batches and frozen to simplify morning prep.
posted by A Blue Moon at 5:17 PM on June 26 [9 favorites]
Best answer: I make a big batch of pinto beans, then freeze them in a 2" ice cube tray. For breakfast, I heat a cube or two in the microwave and eat them on toast. Often I put some cheese on top, either queso Fresca or cheddar.
I make something along the lines of borrachco beans but you can tweak those a lot of ways.
Another delicious and ancient classic bean breakfast is ful medames, which is fava beans cooked with garlic, olive oil, and spices. I serve mine on pita with lemon. Interesting history on this dish too! You can buy cans of it at better international grocers if you want to try it before making it.
posted by SaltySalticid at 5:38 PM on June 26 [7 favorites]
I make something along the lines of borrachco beans but you can tweak those a lot of ways.
Another delicious and ancient classic bean breakfast is ful medames, which is fava beans cooked with garlic, olive oil, and spices. I serve mine on pita with lemon. Interesting history on this dish too! You can buy cans of it at better international grocers if you want to try it before making it.
posted by SaltySalticid at 5:38 PM on June 26 [7 favorites]
Dry beans become much much easier when you have an Instant Pot. Hours of simmering reduced to minutes!
Canned Bean Soup: excellent in a mug for any meal. Spicy.
Chop and saute: 1 onion, 3 garlic cloves, 2 carrots, 1 celery stalk. Add about a half teaspoon each: turmeric, oregano, smoked paprika, thyme.
When all slightly softened and combined, add: 1 can tomato chunks with juice, half a can tomato paste, 1 can diced green chiles, 1 can diced jalapenos, 2-3 chipotles in adobo, roughly chopped, with sauce, 1 drained can of corn, 2 cans of beans of your choice with liquid, and about 2 cups of broth of your choice. Add other chopped vegetables as you wish-- I like potatoes, sweet potatoes, misc. squash, and so on. This is a good fridge cleaner-outer. Leave any chopped greens for wilting after main cooking is done.
Instant Pot: 12 minutes high pressure, 5 minutes keep warm, then quick release. Stovetop: simmer until all vegetables are biteable.
To finish: salt and vinegar or lime juice to taste. You can simmer to reheat and poach an egg on top if you're into that.
Pizza Beans: use any large white bean, drain and dump in a casserole dish. Top with pizza sauce/red sauce, mozzarella, and any other pizza toppings you like (pepperoni, olives, feta, basil, etc.) Bake at 400F until bubbly. Reheats well.
Oven Chickpeas: drain 1-2 cans of chickpeas and toss them with oil, garlic salt, and smoked paprika. Bake on a single layer at 425F until they are crispy, usually 15ish minutes. These are good hot or cold and as a mix-in with existing Chex Mix.
This garbanzo bean cake is nicer than you expect it will be. I'm a fan of occasional cake for breakfast.
Basic bean dip is drained canned beans, garlic, oil, salt, vinegar, all blended to taste. It's very forgiving. You can throw whatever sounds good in there. You can also pretty much open up and drain a can of chickpeas, put any pasta sauce on it, and microwave it like that.
posted by blnkfrnk at 5:40 PM on June 26 [4 favorites]
Canned Bean Soup: excellent in a mug for any meal. Spicy.
Chop and saute: 1 onion, 3 garlic cloves, 2 carrots, 1 celery stalk. Add about a half teaspoon each: turmeric, oregano, smoked paprika, thyme.
When all slightly softened and combined, add: 1 can tomato chunks with juice, half a can tomato paste, 1 can diced green chiles, 1 can diced jalapenos, 2-3 chipotles in adobo, roughly chopped, with sauce, 1 drained can of corn, 2 cans of beans of your choice with liquid, and about 2 cups of broth of your choice. Add other chopped vegetables as you wish-- I like potatoes, sweet potatoes, misc. squash, and so on. This is a good fridge cleaner-outer. Leave any chopped greens for wilting after main cooking is done.
Instant Pot: 12 minutes high pressure, 5 minutes keep warm, then quick release. Stovetop: simmer until all vegetables are biteable.
To finish: salt and vinegar or lime juice to taste. You can simmer to reheat and poach an egg on top if you're into that.
Pizza Beans: use any large white bean, drain and dump in a casserole dish. Top with pizza sauce/red sauce, mozzarella, and any other pizza toppings you like (pepperoni, olives, feta, basil, etc.) Bake at 400F until bubbly. Reheats well.
Oven Chickpeas: drain 1-2 cans of chickpeas and toss them with oil, garlic salt, and smoked paprika. Bake on a single layer at 425F until they are crispy, usually 15ish minutes. These are good hot or cold and as a mix-in with existing Chex Mix.
This garbanzo bean cake is nicer than you expect it will be. I'm a fan of occasional cake for breakfast.
Basic bean dip is drained canned beans, garlic, oil, salt, vinegar, all blended to taste. It's very forgiving. You can throw whatever sounds good in there. You can also pretty much open up and drain a can of chickpeas, put any pasta sauce on it, and microwave it like that.
posted by blnkfrnk at 5:40 PM on June 26 [4 favorites]
Look into the Egyptian breakfast dish foul mesdames. Tons of recipes online. If you buy split broad beans they soak and cook MUCH faster than whole ones with their skins on. Available in tins too. I get mine from a local shop run by Afghans but in any decent sized city there should be a supermarket with a Middle Eastern range that will have them.
posted by i_am_joe's_spleen at 5:51 PM on June 26 [5 favorites]
posted by i_am_joe's_spleen at 5:51 PM on June 26 [5 favorites]
I like beans, so for a lot of freshly cooked beans, butter, salt & pepper works. Esp. lentils. Beans and rice make a complete protein. Beans, rice and salsa or kimchi is good and easy.
I like a wrap with beans, rice, sweet potato, and salsa as basic elements. If the beans are mashed, they hold a wrap together pretty well. Wraps are amenable to all sorts of additions - fresh greens, cheese, sour cream, avocado, sliced cabbage is crunchy, many leftovers and veg are great.
You can make an easy mix of canned corn, a can of black beans, and 1 1/2 can's worth of salsa. Better with some cilantro and lime juice. Scoop with chips, eat with a spoon, whatever. Esp. nice to have in the fridge on a hot day.
I think pinto beans are pretty underappreciated, try some. Also, canned beans on toast is a classic, even better with an egg on top.
posted by theora55 at 7:22 PM on June 26 [1 favorite]
I like a wrap with beans, rice, sweet potato, and salsa as basic elements. If the beans are mashed, they hold a wrap together pretty well. Wraps are amenable to all sorts of additions - fresh greens, cheese, sour cream, avocado, sliced cabbage is crunchy, many leftovers and veg are great.
You can make an easy mix of canned corn, a can of black beans, and 1 1/2 can's worth of salsa. Better with some cilantro and lime juice. Scoop with chips, eat with a spoon, whatever. Esp. nice to have in the fridge on a hot day.
I think pinto beans are pretty underappreciated, try some. Also, canned beans on toast is a classic, even better with an egg on top.
posted by theora55 at 7:22 PM on June 26 [1 favorite]
Wow my breakfast bean bullshits are nothing compared to the recipes here!
Sorry just had to comment on how impressive all of this is. I didn’t even ask the question!
And, wanted to jump in with a comment that making your own beans from dry is really, really easy. Like, totally worth it even if you don’t have an instant pot. So don’t be afraid to bean it up with making them and only buy cans because it’s such a good value to make from dry.
posted by glaucon at 7:29 PM on June 26 [1 favorite]
Sorry just had to comment on how impressive all of this is. I didn’t even ask the question!
And, wanted to jump in with a comment that making your own beans from dry is really, really easy. Like, totally worth it even if you don’t have an instant pot. So don’t be afraid to bean it up with making them and only buy cans because it’s such a good value to make from dry.
posted by glaucon at 7:29 PM on June 26 [1 favorite]
Best answer: Surely you need a copy of The Bean Book by Rose Elliot? It has been updated and republished since but the original edition makes me nostalgic.
posted by Erinaceus europaeus at 11:06 PM on June 26
posted by Erinaceus europaeus at 11:06 PM on June 26
One more vote for ful medamas (also just ful). They are my favorite breakfast beans. I usually have one or two tins in my pantry drawer, for if I wake up hangry.
I also like Cuban beans and rice, and any daal recipe. Some daals are really fast to cook, and where I live, I can get pre-cooked but dry yellow split peas and make this in less than 15 minutes. The best pantry meal! All the daals keep well in the fridge or freezer, though.
For some reason, I am not a fan of chickpeas/garbanzos in stews, with very few exceptions. But made into a hummus they are a great breakfast side, or sandwich filling. Making your own from a tin is better than store-bought hummus and only takes ten minutes. Soaking and cooking your beans from scratch is even better. (and like blnkfrnk says, you can use any bean for a bean dip).
An instant pot or pressure cooker makes your life with dried beans and other legumes easier and even cheaper. Right now, my pressure cooker is housing a portion of cannellini beans that has been soaking overnight. In a moment, I'm going to to drain and rinse the beans and pressure cook them for just ten minutes (with natural release). I'm going to use them in a tuna salad, in a stew with tomatoes and spinach, and I'm going to try this recipe for white bean "meat" balls I saw on YouTube. For breakfast, I might use them in a variation on shakshuka.
Beans for breakfast is a great idea!
posted by mumimor at 11:49 PM on June 26 [2 favorites]
I also like Cuban beans and rice, and any daal recipe. Some daals are really fast to cook, and where I live, I can get pre-cooked but dry yellow split peas and make this in less than 15 minutes. The best pantry meal! All the daals keep well in the fridge or freezer, though.
For some reason, I am not a fan of chickpeas/garbanzos in stews, with very few exceptions. But made into a hummus they are a great breakfast side, or sandwich filling. Making your own from a tin is better than store-bought hummus and only takes ten minutes. Soaking and cooking your beans from scratch is even better. (and like blnkfrnk says, you can use any bean for a bean dip).
An instant pot or pressure cooker makes your life with dried beans and other legumes easier and even cheaper. Right now, my pressure cooker is housing a portion of cannellini beans that has been soaking overnight. In a moment, I'm going to to drain and rinse the beans and pressure cook them for just ten minutes (with natural release). I'm going to use them in a tuna salad, in a stew with tomatoes and spinach, and I'm going to try this recipe for white bean "meat" balls I saw on YouTube. For breakfast, I might use them in a variation on shakshuka.
Beans for breakfast is a great idea!
posted by mumimor at 11:49 PM on June 26 [2 favorites]
Response by poster: Thanks everyone. I marked a few best answers but honestly all of these are great.
posted by zardoz at 11:53 PM on June 26 [1 favorite]
posted by zardoz at 11:53 PM on June 26 [1 favorite]
Costa Rican Gallo Pinto is a great breakfast.
posted by remembrancer at 5:49 AM on June 27 [3 favorites]
posted by remembrancer at 5:49 AM on June 27 [3 favorites]
Best answer: My favorite bean recipe is frying a couple pieces of bacon, then frying half a chopped onion and some garlic in a spoonful of the bacon fat, then adding a can of cannelini beans, 1/2 C of chicken stock and a bunch of rosemary and thyme. I simmer it until thickened and then add some salt and pepper, a few handfuls of spinach or watercress at the last minute. I add the crumbled bacon back in and eat it.
It's around 600 calories and 33g of protein for the whole thing.
posted by ananci at 6:54 AM on June 27 [3 favorites]
It's around 600 calories and 33g of protein for the whole thing.
posted by ananci at 6:54 AM on June 27 [3 favorites]
Best answer: Texas Caviar. It's a black-eyed pea salad with tex-mex flavors. Often billed as a dip but it works just fine by itself or on a lettuce leaf.
Everyday Dal (archive link). I love Indian food but find it intimidating and a lot of work. This is the simplest possible recipe, just three spices, and it's delicious all by itself or you can add more seasonings to make it more complex. It does involve a little technique, cooking the spices in oil at the end and pouring on top (a tadka). You can use some other fat if you don't have ghee.
posted by Nelson at 9:54 AM on June 27 [2 favorites]
Everyday Dal (archive link). I love Indian food but find it intimidating and a lot of work. This is the simplest possible recipe, just three spices, and it's delicious all by itself or you can add more seasonings to make it more complex. It does involve a little technique, cooking the spices in oil at the end and pouring on top (a tadka). You can use some other fat if you don't have ghee.
posted by Nelson at 9:54 AM on June 27 [2 favorites]
yeah, that Cuban/Congri recipe above, but simpler - hold the onion and bell peppers (both of which I loathe), add a teaspoon or two of paprika after the garlic (just before adding the beans) and a half tablespoon (or so) of apple cider vinegar at the end. I put it in a bowl and float a fried egg on top.
I like Chinese Cooking Demystified's Beans and Greens recipe, though I want to tune my recipe a bit more (more pickled greens, less cooking).
Serious Eats did a "Cinnamon Flavored Black-eyed Peas" years ago, but it looks like it disappeared from their site. Pasting it in whole from my OneNote. The flavor profile is shakshuka, kinda. Use more liquid if you want to float an egg.
• 2 cup dried black-eyed peas
• 1/1 large red onion, thinly sliced
• 6 tablespoons canola oil
• 8 garlic cloves, peeled
• I small can of tomato paste
• 1 tbl kosher salt
• 1 teaspoon cayenne (or paprika)
• 3/4 teaspoon ground turmeric
• 3 cinnamon sticks
• 4 bay leaves
• 2 cardamom pods (1tbl of ground cardamom)
4 tablespoons fresh cilantro, chopped
1. Quick Soak the black eyed peas. Drain
2. Meanwhile, pour 2 tablespoons of the oil into a small skillet set over medium heat. Add the red onion. Stir often, and cook until they are well caramelized and dark purple. It should take about 25 to 30 minutes. When done, add this to a blender along with 1C water and the garlic cloves. Blend until smooth.
3. Combine the garlic and red onion mixture with 1/2 cup water, tomato paste, salt (do not add if Instant Pot!!), cayenne, and turmeric in a bowl. Stir well until combined.
4. Pour the rest of the oil into a skillet (or Instant Pot) over medium-high heat. Add the cinnamon sticks, bay leaves, and cardamom pods. Cook for about 30 seconds, or until fragrant, then add spice mixture. Stir well, then reduce heat to medium-low. Partially cover the pan and simmer for 8 minutes. When done, turn off the heat and wait for the black-eyed peas to finish. If using the Instant Pot. Add the blackeyed peas and set to "Manual" for 5 minutes, natural release. Add salt.
5. When the black-eyed peas are tender, pour in the sauce from the skillet. Simmer the blacked-eyed peas for another 10 minutes, stirring occasionally. Remove the cinnamon sticks, bay leaves, and cardamom pods.
6. Serves with white rice and a sprinkling of cilantro.
posted by SoundInhabitant at 3:26 PM on June 27 [1 favorite]
I like Chinese Cooking Demystified's Beans and Greens recipe, though I want to tune my recipe a bit more (more pickled greens, less cooking).
Serious Eats did a "Cinnamon Flavored Black-eyed Peas" years ago, but it looks like it disappeared from their site. Pasting it in whole from my OneNote. The flavor profile is shakshuka, kinda. Use more liquid if you want to float an egg.
• 2 cup dried black-eyed peas
• 1/1 large red onion, thinly sliced
• 6 tablespoons canola oil
• 8 garlic cloves, peeled
• I small can of tomato paste
• 1 tbl kosher salt
• 1 teaspoon cayenne (or paprika)
• 3/4 teaspoon ground turmeric
• 3 cinnamon sticks
• 4 bay leaves
• 2 cardamom pods (1tbl of ground cardamom)
4 tablespoons fresh cilantro, chopped
1. Quick Soak the black eyed peas. Drain
2. Meanwhile, pour 2 tablespoons of the oil into a small skillet set over medium heat. Add the red onion. Stir often, and cook until they are well caramelized and dark purple. It should take about 25 to 30 minutes. When done, add this to a blender along with 1C water and the garlic cloves. Blend until smooth.
3. Combine the garlic and red onion mixture with 1/2 cup water, tomato paste, salt (do not add if Instant Pot!!), cayenne, and turmeric in a bowl. Stir well until combined.
4. Pour the rest of the oil into a skillet (or Instant Pot) over medium-high heat. Add the cinnamon sticks, bay leaves, and cardamom pods. Cook for about 30 seconds, or until fragrant, then add spice mixture. Stir well, then reduce heat to medium-low. Partially cover the pan and simmer for 8 minutes. When done, turn off the heat and wait for the black-eyed peas to finish. If using the Instant Pot. Add the blackeyed peas and set to "Manual" for 5 minutes, natural release. Add salt.
5. When the black-eyed peas are tender, pour in the sauce from the skillet. Simmer the blacked-eyed peas for another 10 minutes, stirring occasionally. Remove the cinnamon sticks, bay leaves, and cardamom pods.
6. Serves with white rice and a sprinkling of cilantro.
posted by SoundInhabitant at 3:26 PM on June 27 [1 favorite]
These are some of the favorites in my bean club:
Smokey confit beans with OPTIONAL olives
Bean and fennel casserole
Just keeps getting better lentil salad
My go-to bean lunch is to follow a chicken salad or tuna salad recipe, but with chickpeas.
I am also a big fan of impromptu pasta with white beans thrown in.
posted by tofu_crouton at 9:36 AM on June 28 [1 favorite]
Smokey confit beans with OPTIONAL olives
Bean and fennel casserole
Just keeps getting better lentil salad
My go-to bean lunch is to follow a chicken salad or tuna salad recipe, but with chickpeas.
I am also a big fan of impromptu pasta with white beans thrown in.
posted by tofu_crouton at 9:36 AM on June 28 [1 favorite]
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You’ll see what I mean. Here are some crazy mixes:
-Black beans (or kidney, or lentils, or black eyed peas - assume I mix around bean types whenever you see black beans) with gochujang, microwaved then cubed sweet potato, and eggs and/or raw almonds/walnuts/peanuts
-Black beans, eggs, fat free cheese, vegan protein powder, sriracha sauce and maybe low sodium soy sauce if the protein powder is too powdery
-Black beans, cooked beets, peanut butter or peanuts, sriracha, quinoa, other veggies. Maybe eggs
-Black beans, textured vegan protein, liquid smoke, egg, honey, maybe cheese or even worcestershire
Beans are so adaptable. If you’re up for bean bowls, whatever flavors you like just try to make into an easy-to-eat and make bowl. That’s what I’ve been doing for a few years and now it’s just automatic.
Again: Starting a bit hungry with a morning walk definitely will help you adjust
posted by glaucon at 4:46 PM on June 26 [5 favorites]