(no subject)

[pantryslut]

Tell me your favorite ways of cooking and eating dried beans.

I have a lot of them, you see. I should probably start doing something about that.

Comments

[abostick59.livejournal.com]

Soaking them, boiling them, feeding them to the pig, and eventually butchering the pig. Mmmmmm, pork chops!

[pantryslut.livejournal.com]

I was thinking a little lower down on the food chain. (I have pork chops in storage, too!)

[thette.livejournal.com]

Soaking them, boiling them, letting them cool, blending them in a couscous, bulgur or quinoa salad with ruccola leaves, carrot cubes, this and that from the vegetable drawer, maybe some feta cheese and either vinaigrette or oil and lemon juice.

Or soaking them, boiling them until they fall apart, and spicing it up with molasses and vinegar. Best eaten with bacon.

[pantryslut.livejournal.com]

Thank you!

[panjianlien.livejournal.com]

Depends on the bean and the time of year.

For summertime I like canellini (or similar) beans cooked well, drained, then marinated in a garlicky vinaigrette, then tossed with cubed cucumber crunchy sweet peppers and whatever other vegetables you like. Possibly throw some crumbled feta in there, or small dice of mozzarella, provolone, etc.

Also a big fan of red beans and rice in summer, and black bean soup with lots of lime juice.

[pantryslut.livejournal.com]

Thanks! I like white bean spread with garlic and greens in the summer, a lot. And a little tomato salad on the side. But I wanted some alternatives.

I also have a whole lot of black beans of various types, and some variations on the pinto. For some reason, I've avoided larding my pantry with red beans this year, which is funny b/c I'm always happy to get down with some red beans and rice.

With the pinto types, I am going to make myself some pot beans and eat 'em up with tortillas and related adornments. I am in the West, after all. After that? Hm.

It's also true that for some reason, beans in the summer are harder for me to conceptualize than beans in the winter.

[nitouche.livejournal.com]

With rice in dishes like Hoppin' John or muejedera (pick a spelling and run with it!). Or in cassoulet. Or, if they're chickpeas, curried.

I just discovered you and imnotandrei on LJ today, btw!

[pantryslut.livejournal.com]

Oh, hey! Good to see you around these parts!

Cassoulet must wait until winter. But I think I'm gonna do it this year.

[sfgabe.livejournal.com]

red beans and rice.

and sprouted mung beans in salad.
(its like a bean and vegetable hybrid!)

and hummade hummus

[pantryslut.livejournal.com]

I have never been able to get homemade hummus right. This does not mean I will stop trying.

my fav

[sfgabe.livejournal.com]

soaked beans, sauted garlic, sea salt, olive oil, blender.
(remove blender before eating.)

Re: my fav

[pantryslut.livejournal.com]

(remove blender before eating.)

:)

[katasutra.livejournal.com]

Feijoada!

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I'm also a huge fan of red lentil dhal, 'cause it's so damn fast & good.

also, plain old black beans, cooked 'til soft then drained, tossed into the cast iron pan along with some sauteed garlic & onions. Heat through & let cook some, then toss in cumin, a smidge of salt, chopped tomato, & some cilantro if you've got it. Eat w/ rice & fresh guac & tortillas de mano.

[pantryslut.livejournal.com]

Look, a simplified feijoada! Yay! Thank you!

[serenejournal.livejournal.com]

I nearly always pressure-cook them (using the times in a Lorna Sass book as a guideline). What I do with them depends, of course, on what kind they are. Whatcha got?

Pintos: pressure-cooked with onion, garlic, salt. Used whole or mashed and refried.

Garbanzos: Hummus (basic recipe below); the most awesome thing ever, chickpea gravy (recipe below), tahini rotini

White beans: Soup (a favorite recipe is below, but they're also great in any Italian-flavored soup); bean dip

Hummus

1 1/2-2 cups
the juice of one medium or two small lemons
1 clove garlic or some garlic powder, to taste
salt to taste
2-4 teaspoons tahini

Blend (I use an immersion blender).

White bean soup

1 small red onion, diced
2 ribs celery, diced
olive oil for sauteeing (I estimate I used 2 tablespoons)
a dash of salt and pepper
1 1/2 - 2 cups cooked white beans (if desired, save a cup or so of the cooking liquid for the soup)
1 or 2 tablespoons of hummus (see above recipe), optional

Saute the onion and celery in the oil, salt, and pepper until they're soft. Add the cooked beans and about a cup and a half of bean cooking liquid and/or water. Bring to a boil. Lower heat. Stir in hummus and cook, uncovered, stirring occasionally, 20-30 minutes, or until it looks like soup to you.

[serenejournal.livejournal.com]

Punk Rock Chickpea Gravy
makes about 3 cups

1/4 C all purpose flour
Approximately 2 1/2 C water
1 Tbs olive oil
1 medium sized onion, quartered and sliced thin
2 tsp mustard seeds
3 cloves garlic, minced
2 C cooked chickpeas, or 1 can, rinsed and drained
2 pinches ground cumin
2 pinches paprika
1 pinch dried rosemary
1 pinch dried thyme
1 pinch dried oregano
1 pinch dried coriander
3 Tbs soy sauce
juice of 1 lemon
1/4 C nutritional yeast
mashed potatoes to serve it over (or it makes a great gravy for pot pie, farmer's/shepherd's pie, etc.)

Mix the flour with 2 cups of water until the flour is mostly dissolved.
Heat a large skillet over medium heat. Add the olive oil, onions and
mustard seeds; cook for 10 minutes, stirring occasionally until the
onions are browned and the mustard seeds are toasted. Add the garlic and
saute for 2 minutes more. Add the chickpeas; use a potato masher to mash
them -- you don't want to mash them into a paste, just make sure each
one is broken up although if there are a few whole ones left, that is
ok. Add the herbs and spices, soy sauce, and lemon juice. Scrape the
bottom of the pan to loosen any browned bits of onion. Lower heat and
pour the flour mixture into the pan. Stir constantly until a thick gravy
forms. Stir in the nutritional yeast. If it looks too thick and pasty,
add more water and mix well. It may look like it doesn't want any more
water added to it, but just keep mixing and it will loosen up. Keep warm
until ready to serve.

Notes: I didn't have any mustard seeds, so I used 1/2 tsp of ground
mustard powder instead, and added with the onions as the recipe said. I
tasted the gravy before I added the nutritional yeast, because I'm not a
big fan of nutritional yeast, and the gravy was yummy without it, but I
decided to make the recipe as written. Am I glad that I did! It was good
before, but with the nutritional yeast, it was simply divine! Isa says
that once you eat this gravy, you will make it once a week. I concur.

This is a very filling meal. Add a salad and that's all you'll want to
eat. Trust me on this. Serves 4 to 6.

[pantryslut.livejournal.com]

Thank you!

[ms-anthropy.livejournal.com]

Wash & cover with boiling water (boiling when you pour it on, not during the soak) for 2 hours, with a couple of teaspoons of vinegar or lemon juice to speed softening and remove most of the farts. :P

My favorite bean dish at the moment is a quick and easy pseudo-mexican soup (we call it Tortilla Soup for some reason) which goes like so:

Soak black beans, kidneys and pintos, about four cups each. (Adjust according to need - sorry, I only know how to cook in vatloads - but it freezes well.) Drain water, rinse, replace with a couple of cans (4 cups) of chicken broth and top off with water. Bring to a boil. Add either a package of your favorite taco seasoning or 4 tbsp. chili powder and 2 each of cumin and tumeric. Add garlic to taste (I use 4 crushed cloves or 4 tsp. powdered) and 1 large finely chopped onion. Finally, toss in a LARGE jar of your favorite chunky salsa. Cilantro to taste if you like it (I love it but R. won't touch the stuff) plus random hot peppers if you like them. A couple of tablespoons of chopped or dried parsley will generally remove the rest of the gas.

Simmer - lay on 'til the beans cry 'enow, adding a little more water or broth as needed. If it's not thick enough, whisk in a little masa flour or (trust me) powdered mashed potatoes, best soup thickener in the world. Remember to put it in a little at a time since thickeners get thicker as they simmer, so it's easy to put too much if you're not careful.

Serve with tortilla chips or (better) cornbread on the side, along with the usual array of add-ons to sprinkle in. Jalapenos, shredded cheese, chopped raw onion, etc. A glob of sour cream stirred in works well too.

Ooh...now I really want to make this for dinner.

[pantryslut.livejournal.com]

Yum! Thank you!

[pennski.livejournal.com]

3 bean pathia. Like prawn pathia but with 3 types of soaked and boiled beans instead.

Let me know if you'd like any more details.

[pantryslut.livejournal.com]

I would like details, please! I've never had a pathia of any kind.

[pennski.livejournal.com]

Here we go http://pennski.livejournal.com/45813.html#cutid1
I posted it in my journal to share the love a little wider.

I put both sets of measurements in because I cook in British Imperial and I know it differs somehow from American Imperial.

Enjoy!