Fuckin love beans. Especially in a chili on a cold winter day. Hits the spot!
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Refried with Mexican rice
has anyone tried fried beans? maybe they’re just as good and we’re wasting time
Think about all the lard you’d be missing with only once though.
Red beans and rice, cajun style. Also, borracho beans. Also, charro beans.
Borracho beans look good, gonna have to try that.
You should check out chifrijo.
with a spoon
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Ful medames. When it’s spiced well, it’s kinda magic.
Also: in a burrito.
Around here we boof the beans.
Came here for this
''Boof" as in “Shelve”?
I leave that to the discretion of the reader.
you sweet summer child
Chili con carne
I do what I call soupy Mexican beans, like not quite a soup, but pinto beans in broth with Mexican spices and fresh herbs over rice. I just made it up.
I do this too. Great comfort food, and quite healthy.
And cheap!
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cassoulet. So much so that I’ve started soaking beans after reading this and before posting.
https://www.seriouseats.com/traditional-french-cassoulet-recipe
Oh! Oh!
Airfryer. They’re so yummy and crunchy, perfect as a topping or filling for all sorts of stuff.
Interesting. How long do you put them in for?
8-12 minutes, depending on the kind of bean and how crunchy I want them. Rinse, spray with oil, season to taste, excellent.
I’ll have to try it sometime. Thanks
on tacos, followed by over cornbread, next most favorite as a dip, then over rice, then in stews (including chili), and then in soups. After that, maybe ground up into patties and fried?
The magical fruit
I learned it as the “musical” fruit
Same.
One of my favorite Chinese restaurants makes this (fermented I think?) bean sauce specific to a single red snapper dish on their menu, and I wish they’d sell it by the gallon cuz that stuff is fucking incredible.
Couple different kinds of bean bao that hit pretty hard, too.
Are the beans black in colour? Is the flavour very salty, very umami, and is the sauce soaked in chili oil or not?
Another way of asking: does it look like this?
Doesn’t look like the picture - it’s smooth/pasty, dark red/brown. Mostly umani, little salty. Not sweet, no spicy. I don’t think there’s any chili oil - doesn’t seem to separate like oil sauces do… then again, it might not stay on the plate long enough to separate even if it was going to!
There are many types of bean paste. I use both black and red for various recipes.
Bao is good stuff.
I usually eat beans with a spoon. Sometimes I even use my teeth.
Love beans! Seasoned and roasted with veggies, mashed and made into patties and fried/baked, in soups, in dips like hummus - all delicious!
