• higgsbi@beehaw.org
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      1 year ago

      Tofu (bean product tbf) -> fried or baked for most dishes, crumbled and refrigerated with mayo, dijon, and black salt for salads

      Red kidney beans -> simmered along with the rest of the ingredients in chili

      Garbanzo Beans/Chickpeas -> blended for hummus, same as kidney beans, but for curries and other South Asian dishes

    • boo@beehaw.org
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      1 year ago

      If they are dried, soak it overnight and cook in on a preassure cooker. if they are fresh its easier to cook.

        • boo@beehaw.org
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          1 year ago

          I had never heard of this, and wondered why. Then read this.

          One of the quicker ways to cook beans that I haven’t addressed in this article is by applying high pressure using pressure cookers. I grew up in India, where pressure cookers are the workhorse of many kitchens.

    • marshadow@beehaw.org
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      1 year ago

      Soaked overnight and cooked the next afternoon while I’m finishing up work, since the texture of canned beans weirds me out a little. My favorite bean dish, which I just had tonight, is black beans + rice + onions + worcestershire sauce. During the cool seasons I make a lot of bean soups in the slow cooker, but currently it’s “hoard the parmesan rinds in the freezer until it’s soup season” season.

    • ffmike@beehaw.org
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      1 year ago

      Lentils/split peas are super easy (and less flatulent!). 1 part lentils, 3-4 parts water or vegetable broth, simmer for 15-30 minutes (less for red lentils, more for split peas). Season to taste with salt/pepper, hot sauce, curry, or whatever else. Or saute up some onions and/or mushrooms in the pot first and then toss in the lentils and broth. Or shred in some kale/swisschard/cabbage/lettuce and eat beans & greens.