Beans are high in protein, efficient to grow, and can even improve soil health. They cost less than conventional or new plant-based meats, and they’re increasingly getting attention among foodies.
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.
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.
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.
How do you guys cook ‘em?
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
If they are dried, soak it overnight and cook in on a preassure cooker. if they are fresh its easier to cook.
I add some baking soda to the soak or boiling pot so they’ll soften up faster. explained here.
I had never heard of this, and wondered why. Then read this.
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.
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.