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Beans are a great source of fiber, protein, and hot, painful farts. They can also taste really good and be filling. This thread is about cooking beans for the beans. Eating the beans with a spoon, not splashed into a chili or crammed into a burrito. Let your beans hang loose. Here's the recipe that got me interested in beans. It's from my Texan step-dad's family cookbook. I want to share it because it makes drat good beans. Family Cookbook posted:Southwestern Beans The above makes some  beans. Let those beans boil for a few hours longer, let them turn to mush, and you have a sophisticated bean dip. I dug out the cookbook for this thread. I haven't looked at that in a while and my own bean recipe has mutated a bit since I started using this recipe for the cook. Here's what I'm doing with beans. It's a little faster because it uses a pressure cooker. Also, check out this garlic peeling video to save some time on my garlic-heavy recipe (Shaking method): https://www.youtube.com/watch?v=Dc7w_PGSt9Y (this works with any combination of very-smooth-walled vessels.) Measurements are approximate. I posted:Ol' Beans Here are some beans I cooked for too long. They're too thick but they taste pretty good.  Here are some beans I think are interesting! The humble Pinto. Cheap, filling, delicious. A true cowboy staple. Poor man's Eye of the Goat.  Eye of the Goat. Rich man's pinto. Firmer, meatier than a pinto. Holds up to very long cooking times. Popular in California.  Black Calypso (aka Orca) - it's said that is has a potato-like flavor. Purveyor Rancho Gordo recommends a simple preparation with pancetta and sage.  Flageolet. Some french bean or something. Heck if I know!  These places are where I've been buying my beans. The stuff I can't find at the grocer, I mean: http://www.purcellmountainfarms.com/Dried%20Beans.htm (Amazing selection. It's like a bean museum) http://www.ranchogordo.com/ (Often out of stock, but they have some cool stuff and it's guaranteed fresh, latest harvest I believe) Let's talk about cooking mains or sides where the beans are the star ingredient. Stuff like: Bean soups Rice and beans Pork and beans Beans and greens Peas and lentils and corn and whatever other ingredients can sub for beans or require a bean-like preparation are also welcome. Beans are good as heck. theres a will theres moe fucked around with this message at 02:12 on Jan 27, 2016 |
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Dec 8, 2013 03:20
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Part toot: So you want to cook a bean but you don't have enough vacation time to simmer it to completion? Get a pressure cooker! Speed that poo poo up using sorcery. Pressure cookers are good for all sorts of things. There's a great thread about it here. RECIPES!  Carribean-Style Peas and Rice by PatMarshall  Georgian Lobio Salad by TapTheForwardAssist  Piyaz (Persian Bean Salad With Onion) by TapTheForwardAssist  Borracho Beans by Rick Bayless, via GrAviTy84  Black-Eyed Pea and Kale Ragout, a.k.a. French Hoppin' John by Jacques Pépin, via Butch Cassidy and Rand alPaul  Hot Jumping Beans by Justin Bieber and Rascal Flatts Red Beans and Rice by Chuck Taggart, via TychoCelchuuu Cajun-Style Red Beans and Rice with Pancetta!! by Hollismason Sweet Potato & Coconut Dhal by Butch Cassidy Lentil Dal by simplyrecipes, via Bob Morales. Chole/Chana/Indian Chickpeas by SymmetryrtemmyS Dal from the GWS wiki, via SymmetryrtemmyS Lazy Pongal (Lentils and Rice) by dino. Hoppin' John by SymmetryrtemmyS Bean Soup by wormil Cajun Pinto Beans by Mama Ozzy's Table via wormil Pressure Cooker Santa Maria Pot Beans by SymmetryrtemmyS New Orleans Style Red Beans and Rice from the GWS wiki via The Midniter The Lazy Cook's Black Beans by Serious Eats via Butch Cassidy Bean Thing by Pham Nuwen Alton's The Once and Future Beans via Laminator and 22 Eargesplitten 90 Minute No-Soak Pintos by thepauperedchef.com via CommonShore The Wren's Mexican/Jamaican Black Beans via saints gambit Burrito Truck-Style Pintos by coyo7e theres a will theres moe fucked around with this message at 03:22 on Jan 27, 2016 |
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Dec 8, 2013 06:33
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Featured Creature posted:Do black eyed peas count? I love some Jamaican food.. Peas and rice are so delicious. Saute an onion, ginger, garlic (tons of garlic), and some good chili peppers. Add dried black eyed peas, cumin, allspice, thyme, salt and pepper. Cover with coconut milk and simmer until the peas are done. If you have any on hand throw in some goat meat and let it cook with the peas. Serve over long grain rice. I have been doing brown basmati rice a lot lately. So incredibly good. Black eyed peas do count! I didn't know until recently that their short cooking time contributed to their rise in popularity (e: and their being called "peas"). I think I heard that on NPR or something. These coconut milk bean recipes have me intrigued. theres a will theres moe fucked around with this message at 03:36 on Dec 10, 2013 |
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Dec 10, 2013 03:28
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Butch Cassidy posted:Are we counting dried peas in here for diversity or just beans? Because I made some awesome sweet potato dhal with yellow peas the other night. Yeah man rock on with peas, lentils, dried corn. Tell us about the dhal, if you peas. 
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Jan 8, 2014 00:21
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I love my pressure cooker with all my heart and the only thing I regret about owning it is that I am not creative/motivated enough to find a use for it every day. On top of that, it does amazing time warp poo poo to beans. Get a pressure cooker but take your time, do your research, and wait for a sale.
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Apr 9, 2015 01:19
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Start with a salad and serve your beans on a big flat soup bowl. Find a nice garnish like raw diced pepper or something. Just shootin' from the hip here.
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Apr 10, 2015 03:46
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Crazyeyes posted:So I've tried making baked beans several times and the beans always come out hard and crunchy. What can affect beans cooking? These bastards sit on the heat for like 6 hours and they are the consistency of peanuts. I've tried a few different kinds of beans as well. Hmm I'm not an expert but immediate thoughts are: Try pre-soaking overnight Make sure there's enough liquid in the soak and the cooking pot Cook them longer Find a different bean source. Maybe they're super old. Don't salt them until a couple hours in. This is wives-tale advice, though.
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May 3, 2015 22:49
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22 Eargesplitten posted:Well, literally nobody in town has kidney beans in bulk. That is a lot of beans.
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May 28, 2015 02:23
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I've never been able to make black beans taste like anything. My guess is that in restaurants where they taste really good, you're probably eating mostly pork fat with a couple beans dropped in
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Jul 22, 2015 13:17
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Hey, this thread is still alive! I'm a member of the Rancho Gordo bean club, which means I get five pounds of beans and a surprise gift every quarter. I can't eat all these beans by myself, and I'm too stupid to give up my membership in this (actually somewhat exclusive) bean club, so I'm giving away a chunk of my hoard. We're going to start with this lot:  I'll cross these off as they're claimed.
Non-Beans
If this goes smoothly I'll probably give away some more in a later post. If you get some beans, it would be cool if you post something about what you used them for. A recipe, pics, a review, whatever. You don't have to, but it would be cool. Also, one lucky bean buddy will receive a mystery gift, also from Rancho Gordo. Don't ask me about these beans - I know as much as you do. I get them in the mail and sometimes the heirloom varieties have no info about them on the internet. Use your best judgment in preparing - and hey, if you mess 'em up, at least they were free! theres a will theres moe fucked around with this message at 02:31 on Jan 27, 2016 |
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Jan 26, 2016 00:40
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wootsie posted:
I'm sorry, my maple-scented friend! It's way more expensive to ship across the imaginary line than any of these beanbags are worth.
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Jan 26, 2016 00:57
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Roger those two requests. I added an email address for those without PMs.
theres a will theres moe fucked around with this message at 00:48 on Mar 15, 2016 |
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Jan 26, 2016 02:04
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OK! The beans are distributed and packaged. Some even shipped today! The giveaway post has been updated. http://forums.somethingawful.com/showthread.php?threadid=3592735&userid=0&perpage=40&pagenumber=6#post455434206 I went in chronological order of request receipt and satisfied almost everybody, I THINK. Test Pattern and TheQuietWilds, I couldn't give you what you asked for but I am sending you each some mystery beans. E: Midniter, you also get mystery beans. If I messed anything up, I'm sorry! I didn't intentionally stiff anybody. Thanks for playing! theres a will theres moe fucked around with this message at 02:45 on Jan 27, 2016 |
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Jan 27, 2016 02:18
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Test Pattern posted:MYSTERY BEANS (Not actually a mystery apparently I'm getting Limas, which I never liked as a child, but I'm excited to make them myself and not have them be mealy poo poo out of the freezer.) Thanks! Well, because I know you didn't want limas (and I didnt like them as a kid either) you are receiving an additional bag of mystery beans.
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Jan 27, 2016 21:13
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I'm going to ship the majority of the beans on Saturday. Sorry for the delay. If you didn't get yours today, you'll get them next week.
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Jan 28, 2016 17:54
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Suspect Bucket posted:Holy crap, you sprung for the GOOD shipping. I got mine already! Now to make a fresh batch of candied grapefruit... No rush m8.
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Jan 28, 2016 23:42
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Test Pattern posted:Wow thanks! I'm still going to cook those limas and report, because I last ate them as a literal child, "cooked" from frozen by a woman who believes that long stewing "makes all the bad stuff come out". I thought I remembered reading something from RG on the matter, and have confirmed: http://www.ranchogordo.com/products/large-white-lima-beans quote:Good, new crop Limas (like ours!) are worthy of your attention, especially if you grew up eating those nasty frozen beans, under pressure from your dear old mom. Chances are she over cooked them. So, they know everyone hates lima beans for the same reason. You may be receiving the best surprise of all the beans, I guess (don't set your expecations too high), but I do not know how old the beans are, exactly.
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Jan 29, 2016 02:33
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Big Centipede posted:Got my beans today, not sure what I'm gonna do with them yet though Eat 'em
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Feb 3, 2016 02:17
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No problem, guys! Thanks for helping me clean out my pantry without wasting everything.redweird posted:It's pretty tasty! So much ham in it though. I had it this morning with an egg and a slice of buttered toast. I love beans and toast. Beans, toast, and some small charred tomatoes. And hot sauce. And poached eggs. If I could wake up early enough every day I'd probably have a full English bfast and skip every other meal.
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Feb 4, 2016 00:56
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The Midniter posted:Just wanted to chime in and say that I ended up cooking the beans you sent me last night. Soaked them overnight, simmered them with a halved onion and some garlic, took about 2 hours start to finish before they were tender and delicious. When they were almost done I sauteed some squash, zucchini, onion and garlic, mashed up a can of whole fire roasted tomatoes and tossed that in there, then combined them all with a bunch of cumin, cayenne, black pepper, and some salt to taste. It was an insanely delicious vegan southwest stew of sorts, and the beans were the star. This makes me want to cook more dried beans rather than use the canned variety all the time. 
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Mar 11, 2016 02:37
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Eeyo posted:Anyone else have a problem with a range of textures in cooked beans? I've been pressure cooking mine from dry. I just did pintos and the vast majority are perfectly cooked, but quite a few are not really at all. Could it just be my stove giving terrible hot spots/not big enough? Or is there a decent amount of natural variation in beans? I've got a stainless pressure cooker so I've been contemplating getting an induction burner. Do pressure cookers play nice with that? It should not be your stove or pot / cooker. I'd guess you've got exceptionally old beans or you're cooking them just to borderline doneness or youre using too little liquid so when some of it get absorbed or evaporates, the beans on top are no longer submerged.
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Apr 12, 2016 02:03
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A couple weekends ago I used up all my old chicken spines and wingtips making a heavy-duty stock, then I used some of the stock as the main liquid in some small heirloom red beans whose variety I cannot remember. The beans owned and my house also smelled good. Cook some beans.
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Aug 13, 2016 21:27
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A few years ago I had a really good chickpea salad with little pieces of pepper and onion and maybe there was some herb and a citrus element. It had a nice but indistinct dressing and the beans were nice and creamy. It was part of an airplane meal, ironically. Anybody have a favorite chickpea salad recipe?
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Aug 30, 2016 02:44
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Thanks for all the responses, guys. I'll add them to the OP recipe directory some time.
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Sep 2, 2016 01:15
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Egorger Le Chef posted:To prepare for the hurricane, I'm cooking a huge pot of beans. Sounds like a solid plan. Make sure to save some dry beans as currency for an inescapable florida apocalypse scenario
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Sep 2, 2016 02:07
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I've eaten beans for a little longer than a week without seeing/smelling/experiencing any problems. You could also save portions of cooked beans by freezing them probably.
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Sep 11, 2016 00:42
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QuarkMartial posted:I'm skimming throughout the thread, but anyone have recommendations for beans to make for burritos? I think you might be looking for something like the first beans recipe in the OP or the borracho beans in the 2nd post. Note that It's economical to cook a big batch and then freeze portions for later.
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Sep 25, 2016 04:12
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Whoops, sorry for the late reply. Good question - I think the original recipe probably called for regular salt, as it was written when men were men and salt was salt and all that. Glad to hear it turned out good! My step dad will be proud to know that his family recipe made it all the way across the internet and onto a stranger's plate.
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Sep 29, 2016 01:48
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22 Eargesplitten posted:I made way too many beans last night because I forgot how they pretty much double in size. I'm thinking of making refried beans. If I have cilantro rice and refried beans cooked with bacon grease, is there a good cheap extra protein if I end up wanting it? I would think pretty much anything would work. Shrimp, chicken, shredded pork, shredded beef? You could also freeze some. I freeze mine in cubes so they're easy to portion later.
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Jan 3, 2017 22:12
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i had some kind of chat garbanzos for lunch today and it was good as hell. Garbanzo beans are great.
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Feb 6, 2017 04:04
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