Help me like black beans (vegan)
September 13, 2022 8:03 AM Subscribe
I don't like black beans. I finally made it through the Rancho Gordo bean club waiting list. My box has black beans in it.
I know I can give these away, but I'd like to give black beans another try. I've gone from hating them to tolerating them, but I'm wondering if it's possible to actually like them. I love all other beans. It's hard to explain taste, but black beans just seem very strong to me — they're the kale of beans (kale is also too strong for me). I know I could hide the beans by just making them one bean among many in chili or soup, but it would be so cool if I could actually like them.
I'm vegan, so any ingredients like cheese should be easy to leave out without changing the recipe much. Actual recipes with amounts are strongly preferred.
I know I can give these away, but I'd like to give black beans another try. I've gone from hating them to tolerating them, but I'm wondering if it's possible to actually like them. I love all other beans. It's hard to explain taste, but black beans just seem very strong to me — they're the kale of beans (kale is also too strong for me). I know I could hide the beans by just making them one bean among many in chili or soup, but it would be so cool if I could actually like them.
I'm vegan, so any ingredients like cheese should be easy to leave out without changing the recipe much. Actual recipes with amounts are strongly preferred.
Boil up some yams, heat up your black beans, smash up in a bug bowl, and roll the concoction up in your tortilla of choice. It's my favorite way to eat black beans.
posted by coldbabyshrimp at 8:14 AM on September 13, 2022 [4 favorites]
posted by coldbabyshrimp at 8:14 AM on September 13, 2022 [4 favorites]
Best answer: Vegan feijoada isn't simple -- Brazilian cuisine tends toward the super-meaty -- but it IS possible; I pulled it off once, with a huge assist from liquid smoke. This is pretty close to what I remember doing.
posted by humbug at 8:16 AM on September 13, 2022 [1 favorite]
posted by humbug at 8:16 AM on September 13, 2022 [1 favorite]
Best answer: I can see this is going to be repetitive but I wanted to second or provide recipes for some ideas in kind of order in which you taste the beans:
Black bean brownies is definitely a win; I use this recipe.
Sweet potato and black bean tacos
Black bean and onion sloppy joes (this isn't my recipe, which I just kind of make up, but it has similar components)
Black bean and grilled corn salad
posted by warriorqueen at 8:19 AM on September 13, 2022
Black bean brownies is definitely a win; I use this recipe.
Sweet potato and black bean tacos
Black bean and onion sloppy joes (this isn't my recipe, which I just kind of make up, but it has similar components)
Black bean and grilled corn salad
posted by warriorqueen at 8:19 AM on September 13, 2022
Response by poster: Thanks for suggestions. Just to be clear, I know that black bean recipes exist, and I know how to google them. Black bean burgers are the bane of my existence, as I don't like them and they are often the only kind of veggie burger a restaurant has (though Impossible Burgers have changed that a bit). So I'm not just looking for ways to use black beans. I am looking for ways that might be helpful for someone who has eaten black beans and does not like them.
posted by FencingGal at 8:20 AM on September 13, 2022 [1 favorite]
posted by FencingGal at 8:20 AM on September 13, 2022 [1 favorite]
I am not a big black bean fan either. i find them most palatable as a proponent of a soup or salad. Like texas caviar with a tangy dressing. or in a soup/stew/chili with lots of other ingredients, like taco soup or calico beans.
posted by domino at 8:27 AM on September 13, 2022 [2 favorites]
posted by domino at 8:27 AM on September 13, 2022 [2 favorites]
Best answer: Sorry, I might not have made my answer clear - I didn't used to like them much either and the recipes I gave kind of mask them beans to different levels. Sweet potatoes in particular seem to cut down the beany-ness in my experience, and the sloppy joe recipe's onion/pickles/sauce also takes the bite out. Grilled corn is similar to sweet potato in that if you eat them together I find the - skin? bit - on the beans is not as prominent but that's why I stacked that one last.
But if you really don't like them at all I think the brownies are the only real solution.
posted by warriorqueen at 8:29 AM on September 13, 2022
But if you really don't like them at all I think the brownies are the only real solution.
posted by warriorqueen at 8:29 AM on September 13, 2022
Any desire to incorporate them into something sweet, like a chocolate cake?
posted by Juniper Toast at 8:29 AM on September 13, 2022
posted by Juniper Toast at 8:29 AM on September 13, 2022
If it's just the flavor that you find disagreeable, then look for a flavor that dominates that sensation (i.e. a strong, bright chimichurri or pesto with lots of acid and rich nutty flavors to dress the beans, either on their own to enjoy their texture or in a salad of tomato, cucumber, red onion and cilantro).
If it's the flavor-plus-texture that gives you a hard time (this is the case with my sister, who has a texture problem with all beans), then you can try changes that alter the flavor-plus-texture. If you've got a high-powered blender like a Vitamix, you can reduce your beans to a flour that you can then make into chips/crackers that have a fundamentally different flavor and mouthfeel than a bowl of cooked beans (examples here and here and here).
They also (weirdly) play nice with/disappear into chocolate, like brownies and banana bread. I went through a phase making black bean brownies so often that I burned myself out on brownies. I genuinely love how well black beans work in brownie recipes (and there are many, these examples are just quick finds with ten seconds' searching--there are many better versions of these in trusted cookbooks here and there).
posted by late afternoon dreaming hotel at 8:34 AM on September 13, 2022 [1 favorite]
If it's the flavor-plus-texture that gives you a hard time (this is the case with my sister, who has a texture problem with all beans), then you can try changes that alter the flavor-plus-texture. If you've got a high-powered blender like a Vitamix, you can reduce your beans to a flour that you can then make into chips/crackers that have a fundamentally different flavor and mouthfeel than a bowl of cooked beans (examples here and here and here).
They also (weirdly) play nice with/disappear into chocolate, like brownies and banana bread. I went through a phase making black bean brownies so often that I burned myself out on brownies. I genuinely love how well black beans work in brownie recipes (and there are many, these examples are just quick finds with ten seconds' searching--there are many better versions of these in trusted cookbooks here and there).
posted by late afternoon dreaming hotel at 8:34 AM on September 13, 2022 [1 favorite]
Response by poster: One more and I'll stop threadsitting. I'd be willing to try a black bean burger recipe if you have one that you think might be good for someone who doesn't normally like them (like you have one that every omnivore you know thinks is amazing).
I've made black bean brownies, and I do like those, but I'm trying to avoid sugar right now.
posted by FencingGal at 8:36 AM on September 13, 2022
I've made black bean brownies, and I do like those, but I'm trying to avoid sugar right now.
posted by FencingGal at 8:36 AM on September 13, 2022
Do you like spicy food? I finally learned that I think black beans are just okay, and use them in combinations where other flavors dominate, so on a burger I'd add a spicy salsa and cilantro. Meanwhile, someone in your life might be delighted with a gift of RG black beans. Life's short, eat food you like.
posted by theora55 at 8:41 AM on September 13, 2022 [1 favorite]
posted by theora55 at 8:41 AM on September 13, 2022 [1 favorite]
Best answer: Hello fellow Rancho Gordo member! (I got in like a year ago.)
Issuing the caveat that I have no quibble with black beans, I actually think I know something that may work for you, since I didn't like how one of the other flavors dominated. This is for a black bean tostada recipe from Moosewood restaurant; the black bean part is cooked with orange juice, which I found overly sweet for my taste the first time I made it, so I regularly leave the orange juice out; but you may prefer it. It calls for cooked black beans, so you'll need to do the basic cooking-of-the-beans first; just a little over a cup of the dried black beans, after you cook them up, should be the right amount.
This is actually 3 recipes in one - the black bean part and the guac part can be broken out and used elsewhere, of course, so if you find you like this you can just do the black bean part as a go-to for other dishes. (the guacamole recipe from this is my own go-to.)
You need:
8 corn tortillas, or 8 tostada shells
FOR BLACK BEANS:
2 cans of black beans, or 1 cup dried black beans cooked up to make 3 cups of beans
3 medium onions, chopped
3 garlic cloves, minced
1-1/2 teapsoons ground cumin
1-1/2 teaspoons ground coriander
1 teaspoon minced chile
1/4 cup vegetable oil
1 medium tomato, choped
juice from 2 oranges; save the orange halves if you like
pinch of salt
FOR GUACAMOLE:
2 large ripe avocados
1 large garlic clove
juice of 1 lemon
salt
EXTRAS:
shredded lettuce, shredded cheese, sour cream, salsa
1. If you're using fresh tortillas: pour vegetable oil into a skillet to about 1/2 inch depth. Heat until oil is hot, and fry tortillas one at a time for about a minute on each side until crisp. Drain on paper towels and set aside. (If you're using tostada shells you can skip this step.)
2. For black beans; saute the onions, garlic, cumin, coriander and chiles in the oil using a large skillet until onions are soft and translucent (about 5-10 minutes). Add the drained black beans to the skillet and mash with a spoon or potato masher until most are mashed up. Add the tomatoes and orange juice, and throw in the orange rinds for extra flavor. cover and simmer on very low heat for 5-10 minutes, then add salt to taste.
3. For guacamole; halve and pit the avocados and scoop into a food processor. Throw in the other ingredients and process until smooth.
4. To serve: start with a tortilla, cover it with however much of the beans, lettuce, cheese, guac, and sour cream you like as you go.
posted by EmpressCallipygos at 9:06 AM on September 13, 2022 [3 favorites]
Issuing the caveat that I have no quibble with black beans, I actually think I know something that may work for you, since I didn't like how one of the other flavors dominated. This is for a black bean tostada recipe from Moosewood restaurant; the black bean part is cooked with orange juice, which I found overly sweet for my taste the first time I made it, so I regularly leave the orange juice out; but you may prefer it. It calls for cooked black beans, so you'll need to do the basic cooking-of-the-beans first; just a little over a cup of the dried black beans, after you cook them up, should be the right amount.
This is actually 3 recipes in one - the black bean part and the guac part can be broken out and used elsewhere, of course, so if you find you like this you can just do the black bean part as a go-to for other dishes. (the guacamole recipe from this is my own go-to.)
You need:
8 corn tortillas, or 8 tostada shells
FOR BLACK BEANS:
2 cans of black beans, or 1 cup dried black beans cooked up to make 3 cups of beans
3 medium onions, chopped
3 garlic cloves, minced
1-1/2 teapsoons ground cumin
1-1/2 teaspoons ground coriander
1 teaspoon minced chile
1/4 cup vegetable oil
1 medium tomato, choped
juice from 2 oranges; save the orange halves if you like
pinch of salt
FOR GUACAMOLE:
2 large ripe avocados
1 large garlic clove
juice of 1 lemon
salt
EXTRAS:
shredded lettuce, shredded cheese, sour cream, salsa
1. If you're using fresh tortillas: pour vegetable oil into a skillet to about 1/2 inch depth. Heat until oil is hot, and fry tortillas one at a time for about a minute on each side until crisp. Drain on paper towels and set aside. (If you're using tostada shells you can skip this step.)
2. For black beans; saute the onions, garlic, cumin, coriander and chiles in the oil using a large skillet until onions are soft and translucent (about 5-10 minutes). Add the drained black beans to the skillet and mash with a spoon or potato masher until most are mashed up. Add the tomatoes and orange juice, and throw in the orange rinds for extra flavor. cover and simmer on very low heat for 5-10 minutes, then add salt to taste.
3. For guacamole; halve and pit the avocados and scoop into a food processor. Throw in the other ingredients and process until smooth.
4. To serve: start with a tortilla, cover it with however much of the beans, lettuce, cheese, guac, and sour cream you like as you go.
posted by EmpressCallipygos at 9:06 AM on September 13, 2022 [3 favorites]
Best answer: I like a lot of cooked black bean dishes, but a recipe like this (variously called Texas caviar, cowboy caviar, cowboy salsa, black bean and corn salad) doesn't feel like eating black beans to me in the same way that something like this Mexican Black Beans recipe does.
That cold black bean salad recipe (first link I shared, varies a little from the recipe I usually make) is easy to prepare and keeps up in the fridge for a while. I skip avocado just because I don't like avocado. The recipe is so refreshing on hot days. I usually use frozen corn kernels, and especially Trader Joe's fire-roasted corn kernels, and my recipe also calls for green onion and red bell pepper. If you search the titles, you'll see a bunch of different recipes that are more or less the same but vary on particular vegetables or ratios of tomato to other veggies, etc.
On preview, I notice warriorqueen suggested a similar recipe. Anyway, I just wanted to say that a dish like that is very different from a lot of the warm black bean side dishes that I've had.
posted by msbrauer at 9:08 AM on September 13, 2022
That cold black bean salad recipe (first link I shared, varies a little from the recipe I usually make) is easy to prepare and keeps up in the fridge for a while. I skip avocado just because I don't like avocado. The recipe is so refreshing on hot days. I usually use frozen corn kernels, and especially Trader Joe's fire-roasted corn kernels, and my recipe also calls for green onion and red bell pepper. If you search the titles, you'll see a bunch of different recipes that are more or less the same but vary on particular vegetables or ratios of tomato to other veggies, etc.
On preview, I notice warriorqueen suggested a similar recipe. Anyway, I just wanted to say that a dish like that is very different from a lot of the warm black bean side dishes that I've had.
posted by msbrauer at 9:08 AM on September 13, 2022
I don’t like black beans, but I do like this inexplicably delicious black beans and rice and cheese bowl recipe, from the dearly departed Les Amis Cafe in Austin. Here
posted by hungrytiger at 9:30 AM on September 13, 2022
posted by hungrytiger at 9:30 AM on September 13, 2022
We're big fans of Smitten Kitchen's black bean tacos with feta and slaw. And also these cauliflower tacos of hers, which also incorporate black beans.
posted by BlahLaLa at 10:10 AM on September 13, 2022 [1 favorite]
posted by BlahLaLa at 10:10 AM on September 13, 2022 [1 favorite]
Best answer: I'd be willing to try a black bean burger recipe if you have one that you think might be good for someone who doesn't normally like them (like you have one that every omnivore you know thinks is amazing).
The North Star Cafe burger is AMAZING!
This recipe makes a ton of burgers, and I usually cut the quantities in half.
posted by essexjan at 10:20 AM on September 13, 2022
The North Star Cafe burger is AMAZING!
This recipe makes a ton of burgers, and I usually cut the quantities in half.
posted by essexjan at 10:20 AM on September 13, 2022
Ian's Pizza in my town does this highly off-the-wall pie called the BBFAT: Black Bean, Feta, Avocado, Tomato. Refried black beans plus some shredded mozz mixed in is the "pizza sauce." Avocado and tomato chunks go atop that, then plenty of feta.
I like it so much (and Ian's offers it so rarely) that I reproduce it at home now. I cheat a bit and use mild guac instead of plain avocado. Tomato can be ordinary diced, but I like halved cherry or grape tomatoes. Use a lot of feta. No, more. No, even a bit more than that. Bake however the crust you use says to (usually around 400 for 10-15 minutes).
posted by humbug at 10:31 AM on September 13, 2022
I like it so much (and Ian's offers it so rarely) that I reproduce it at home now. I cheat a bit and use mild guac instead of plain avocado. Tomato can be ordinary diced, but I like halved cherry or grape tomatoes. Use a lot of feta. No, more. No, even a bit more than that. Bake however the crust you use says to (usually around 400 for 10-15 minutes).
posted by humbug at 10:31 AM on September 13, 2022
My favorite use of black beans uses them mostly naked, but it works for me, even though I am generally not a fan. Something about the crunch of the chip bits and the weird salmon-colored dressing hides the beans somehow, IDK. This is how I used up all the black beans we quaran-bought.
This makes enough for several meals, and it's set up to be an "assemble lunches throughout the week" situation; adjust quantities accordingly.
1. Stir together roughly 1/2 cup each vegan ranch dressing and barbecue sauce, adjusting to taste (I tend to stir in a little more ranch) until it's an oddly salmon-colored homogenous liquid. Stick it in a container in the fridge.
2. Wash and chop a head or two of lettuce, and pack it up in a tight-sealing container with towels on top and bottom to absorb moisture. Stick in the fridge.
3. Stir together a cup of cooked black beans and a cup of cooked corn kernels. Cover and fridge.
4. Get a big-ass party size back of tortilla chips, open it a little so air can get out, and smash the heck out of it so you have a bag of small to medium crumbly chip bits. Stick a clothespin on it and stick it back in the pantry.
5. To serve: get a big bowl and combine your preferred quantities of lettuce, corn/bean mix, and dressing. Stir like crazy, or put a plate on top and shake it until everything is gooped up. Pour a bunch of crunchy bits on top. Eat.
posted by okayokayigive at 11:11 AM on September 13, 2022 [1 favorite]
This makes enough for several meals, and it's set up to be an "assemble lunches throughout the week" situation; adjust quantities accordingly.
1. Stir together roughly 1/2 cup each vegan ranch dressing and barbecue sauce, adjusting to taste (I tend to stir in a little more ranch) until it's an oddly salmon-colored homogenous liquid. Stick it in a container in the fridge.
2. Wash and chop a head or two of lettuce, and pack it up in a tight-sealing container with towels on top and bottom to absorb moisture. Stick in the fridge.
3. Stir together a cup of cooked black beans and a cup of cooked corn kernels. Cover and fridge.
4. Get a big-ass party size back of tortilla chips, open it a little so air can get out, and smash the heck out of it so you have a bag of small to medium crumbly chip bits. Stick a clothespin on it and stick it back in the pantry.
5. To serve: get a big bowl and combine your preferred quantities of lettuce, corn/bean mix, and dressing. Stir like crazy, or put a plate on top and shake it until everything is gooped up. Pour a bunch of crunchy bits on top. Eat.
posted by okayokayigive at 11:11 AM on September 13, 2022 [1 favorite]
I'll be honest, if you hate black beans this much, maybe give them to a friend? Maybe someday they'll happen to repay you in excess zucchini or sourdough?
Then go focus on those fat fat lima beans in our bean club box. Because we're exclusive bean club people. Ha!
posted by atomicstone at 11:25 AM on September 13, 2022 [2 favorites]
Then go focus on those fat fat lima beans in our bean club box. Because we're exclusive bean club people. Ha!
posted by atomicstone at 11:25 AM on September 13, 2022 [2 favorites]
re: the North Star Cafe burger...my vegetarian coworker saw the link and said "is that the same North Star cafe that is north of the city? their black bean burger is excellent."
It is!
Also, happy new Rancho Gordo member here too!
posted by mmascolino at 12:25 PM on September 13, 2022 [1 favorite]
It is!
Also, happy new Rancho Gordo member here too!
posted by mmascolino at 12:25 PM on September 13, 2022 [1 favorite]
We put black beans in Asian inspired dishes as a meat substitute. The other flavours definitely dominate and the black beans just add a nice soft texture and mild creaminess.
First dish is cooked chow mein noodles with black beans, stir fry veggies (bell peppers, leek, carrots), and some Szechuan/hoisin sauce. Second dish is a lentil, black bean veggie bulgogi, with mushrooms, onions and bulgogi sauce and rice.
posted by Robocat at 3:14 PM on September 13, 2022
First dish is cooked chow mein noodles with black beans, stir fry veggies (bell peppers, leek, carrots), and some Szechuan/hoisin sauce. Second dish is a lentil, black bean veggie bulgogi, with mushrooms, onions and bulgogi sauce and rice.
posted by Robocat at 3:14 PM on September 13, 2022
They must have let in some of us that signed up after the LAST Rancho Gordo Metafilter post! Perhaps we should start a Metafilter Bean Club Club? I'm excited and overwhelmed by my sudden wealth of beans and will probably ask questions too.
I have only used my Domingo Rojo beans so far (in chili, it was amazing) but I'm planning on making some of the black beans (Midnight Black) into refried beans. Rancho Gordo's refried recipe uses lard, but recommends corn oil as a swap.
posted by Gray Duck at 7:04 PM on September 13, 2022 [2 favorites]
I have only used my Domingo Rojo beans so far (in chili, it was amazing) but I'm planning on making some of the black beans (Midnight Black) into refried beans. Rancho Gordo's refried recipe uses lard, but recommends corn oil as a swap.
posted by Gray Duck at 7:04 PM on September 13, 2022 [2 favorites]
FWIW a friend is a Rancho Gordo member and gave us some of their surplus, including the most delicious black beans I've ever had. These could be your gateway to liking them!
posted by doift at 7:27 PM on September 13, 2022 [1 favorite]
posted by doift at 7:27 PM on September 13, 2022 [1 favorite]
There are flavors that don't mask the black beans, but do add complexity and mellow and round them out. Cumin is my go-to for good black beans, and I also like to add a dried pepper, like an ancho or mulato while cooking them.
I've gone from not thinking much about black beans to eating them about 2 meals a week by developing those flavors. The recipes tend to be very simple, tonight is just black beans cooked like that in burritos with a little salsa and some fresh chopped onion. That adds just enough flavor variation so it's not beans beans beans, and the occasional pops of onion make you go back for more beans.
posted by joeyh at 2:09 PM on September 14, 2022
I've gone from not thinking much about black beans to eating them about 2 meals a week by developing those flavors. The recipes tend to be very simple, tonight is just black beans cooked like that in burritos with a little salsa and some fresh chopped onion. That adds just enough flavor variation so it's not beans beans beans, and the occasional pops of onion make you go back for more beans.
posted by joeyh at 2:09 PM on September 14, 2022
Someone should make a NEW Rancho Gordo bean thread. Or just a bean thread, because I made a really yum vegetarian cholent with many of mine that I'd be happy to gab about. The slightest hint of a downturn in temperature and I fish that crock pot right out.
posted by atomicstone at 11:15 AM on September 16, 2022
posted by atomicstone at 11:15 AM on September 16, 2022
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You’re making me hungry!!
posted by St. Peepsburg at 8:06 AM on September 13, 2022