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.
Beans, beans, they're good for your heart, but the more you eat, the more you fart. Is it true, Metafilter? [more inside]
Should I Eat This? Filter: cooked black beans left in a pot overnight. [more inside]
Why do cans of beans usually come in 19 fluid ounce cans in Canada, and 15 ounce cans in the US? [more inside]
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?
I soaked some beans, and then put them in a tupperware in the fridge. How long will they hold this way?
Rice and beans for the inexperienced and time-pressed cook? [more inside]
What should I do with these fresh (not dried, not canned) black beans? [more inside]
Please teach a displaced, late-to-this-whole-cooking-thing Southerner how to make pinto beans and cornbread. [more inside]
What else can I do with fava beans? [more inside]
I love beans, but when I make them myself, they taste gross. What's the secret to great tasting beans? [more inside]
I hope this doesn't wreck the experience for anyone... But why do the refried beans at Taco Bell smell just like canned cat food? This really bugs me.
How do you cook navy beans so the "outer shell" doens't come off? [more inside]