I'd like to start preparing my meals for the workweek in a batch on Sundays, to be refrigerated and microwaved as needed. I'm looking for a specific rice and bean-based recipe (type(s) of bean, optimal ratio of rice to beans, cooking time) that's cheap and nutritionally complete. That is to say, I'd like to be able to eat this for about half of my meals in a week and remain healthy.
posted by phrontist
on Dec 14, 2013 -
The recipe says "2 cups dried cannellini beans, soaked overnight". Does it mean 2 cups of the beans after soaking, or before soaking? [more inside]
posted by under_petticoat_rule
on Nov 13, 2013 -
I have a bag of dried epazote for beans. Two problems. First, it's a mix of coarser, stalky material and leaf matter of varying fineness. Should I run it through a food processor to make it uniform (like, say, dried oregano) before measuring? Second, how much (processed or not) should I use to a pound of beans? I've seen everything from 1 tsp to 2 tbsp. One tsp of coarse would be nothing like 2 tbsp of fine, for example.
posted by obiwanwasabi
on May 15, 2013 -
Country comfort food, non-kosher edition: what are your favorite bean soup/stew recipes for smoked ham hocks or pork neck bones? [more inside]
posted by availablelight
on Oct 24, 2010 -
I want to like beans, but the texture is generally too mushy or mealy. What are some recipes that get around this? [more inside]
posted by Wossname
on Aug 9, 2010 -
Black beans. WTF? I like black beans, but I can never get them to cook out to be as soft as those from a can. Hope me, axe metafilterz! [more inside]
posted by beerbajay
on Jan 6, 2010 -
Should I Eat This? Filter: cooked black beans left in a pot overnight. [more inside]
posted by k.
on Nov 7, 2009 -
What do I do with two pounds of moong daal that's been sitting in my refrigerator for three months? I'm a hopeless cooking noob on a budget, and I can't really grasp what this stuff even is. [more inside]
posted by Muffpub
on Aug 22, 2009 -
Quite a few times in recipes I've seen directions to put beans in water and discard any that float after a period of soaking (I've even heard this from you, AskMeFi
). Now, I like beans. My question is: why can't I eat those?
posted by evhan
on Jul 26, 2009 -
Please share your cold recipes for salads, succotashes, and soups featuring lentils, split peas, and other legumes. [more inside]
posted by HotPatatta
on Feb 18, 2009 -
Tis the season for cold bean salads. Sock it to me. Specifically, if you've got a recipe that calls for Cranberry Beans
, I'd love to have it. I have a mess of fresh ones!
posted by Medieval Maven
on Jun 1, 2008 -
Should I try cooking pintos or lentils in my rice cooker? Are there hazards or pitfalls associated with doing so?
posted by namespan
on Jul 19, 2004 -