Wednesday, August 29, 2012


The Magical Fruit

You may already know about beans, but in case you don't, here's an oddly overwhelming and confusing Wikipedia article about them. Maybe it is important to distinguish what is of the family Fabaceae, and what is not, but either way, it doesn't change the taste, which is delicious.

On top of that, they're so good for you. Beans: crazy high in fiber, antioxidants, and protein, and way low on all the other crap — especially price. In fact, just yesterday at the grocery store they were half off of the already insane $1.50 per can. I got to be That Lady With the Extra Cart for The Beans at the checkout. What I'm saying is, you should eat beans for breakfast, lunch, and/or dinner every day while we still don't know how they are secretly killing us. Don't worry, I've got a super-easy, adaptable NO COOKING INVOLVED recipe for you, but first, some NSFW tunes.

The rapper Beans freestyling, or a rap about beans (of a sort)? You pick.

Crank dat.

Now here is the basic idea of the recipe: can of beans, a bit of something pungent (garlic, ginger, shallot, onion), acid (vinegar, lemon), salt, some sort of pepper, whatever oil.

The possibilities are endless, so here's my personal fave:

1 can of cannellini or butter beans, rinsed to remove salt and that weird sludge
1 tbsp lemon juice
1 tbsp olive oil
½ tsp salt
½ tsp red pepper flakes
1 clove of garlic, CRUSHED

Stir all the ingredients together. In a total of three minutes, you have a bangin' ass lunch! Go wild with additions if you want. You've got your protein covered, so veggies or herbs or cheese or all of the above work really well. Today I'm having mine with tomato and some mozzarella. Tomorrow could be:

2 cups (equal to 1 can) shucked edamame
1 tbsp rice wine vinegar
1 or ½ tsp sesame oil (this stuff is so strong — you don't need a whole tablespoon!)
½ tsp salt OR soy sauce
½ tsp red pepper flakes
1 tsp fresh grated ginger

Maybe toss in some steamed, diced carrots and rice noodles? I dunno!? Too many options, so try them all. The more you eat, the better you'll feel, as they say.


food, recipes, lunch, beans

119 Comments / Post A Comment


I love beans so much! This is the recipe I've been eating non-stop since she posted it: http://www.101cookbooks.com/archives/parmesan-celery-salad-recipe.html


@aphrabean Yes!! Just this morning I was thinking "goddamnit I have a lot of celery to eat" and then later I thought "mmmmm I loved that white bean salad I found the other day, I should try to make another" AND someone gave me a packet of herbed almonds, which I realize was not exactly called for in the recipe but it looks like it would fit right in.


@KeLynn "someone gave me a packet of herbed almonds" Well, I wish this happened to me more often.


@lora.bee - I live a very fancy life. Also: http://www.theleangreenbean.com/foodie-penpals/


@KeLynn I have a great "creamy" spinach soup recipe which uses cauliflaur and great northern white beans to make the cream/milk unnecessary. I think it could even be called vegan, now that I think about it. Anyone want me to post it? It's hearty and delicious, great for fall. I'm a little too abashed to just post it. It's kind of long for a comment.


@carolita yes! Please post the recipe here or @ FOT.


@Pizzahut What's FOT? I'll post here. (but do tell me what FOT is) (am I getting old?)
I'm not lactose-intolerant or a vegetarian, but the only soup I can stand creamy is New England Clam Chowder. So, here's a spinach soup I invented that's delicious and full-bodied, without cream.
You need:
-olive oil
-16 oz fresh spinach (one of those giant boxes or bags)
-half a decent (not ginormous) head cauliflaur cut up into one inch or so chunks.
-several cloves garlic chopped up (remember to remove the germ, that little green shoot in the middle, that's what gives you gas)
-one good sized onion (or one half a giant vidalia) onion chopped up
-8oz white or brown mushrooms (usually that's how they're sold as packages), chopped up the size of rolling dice
-half a can great northern (white) beans, washed in a colander till the water runs clear (also seems to help avoid the farts)
-8 leaves fresh sage or a dash of dried
-half cup dry vermouth or other dry white wine
-ground cumin
-ground cinnamon
-ground ginger
-a few turns of the peppermill
-dash salt
-dried oregano
-two pints (one quart) chicken broth
-brown (sprouted if possible, much tastier) rice (what you'd usually make in a rice cooker, less than a cup), cooked while you make the rest of the soup, so it's hot and waiting.
- a blender or blending stick (braun type of thing)

In a large pot pour some olive oil, put on medium heat
Add the garlic and onions,
Sprinkle a few good shakes of oregano onto them, toss in the fresh sage or sprink a dash of dried sage
Then sautée till medium soft.

Add mushrooms, sautée till they taste and smell cooked/yummy.
Then add cauliflour, and a good pinch of cinnamon, several good shakes of cumin, and a shake or two of ginger.
Stir till oily, then add some of the vermouth, just enough to get things wet enough to lower flame and cover the pot so the cauliflour can cook till it's piercable with a fork but not mushy.
Remember, NOT MUSHY!!
Once the cauliflour is slightly tender (NOT MUSHY!), put in all the spinach and pour in one pint of your chicken broth to cook, and cover the pot. When the spinach had wilted a little, stir in with all the rest of the ingredients, and keep stirring till it's all mixed up and the spinach is reduced. If it won't reduce, cover a little longer till the chicken broth gets hot enough to work for you. Then try again.

Keep all this on a medium flame. Once you everything is wilted and mixing well together, turn up the flame a little, and when it's beginning to boil, turn of the flame, let cool a little, then put in your blender or use your Braun stick to coursely blend. Coursely! Not finely! You want it the bits to be no smaller than a grain of rice. Preferably a little bigger.

Now is the time to add salt and pepper if you're one of those people who can't live without it. Put back on the heat so it's nice and hot for serving, then put a bit of brown rice/quinoa at the bottom of each bowl, then ladle out some soup over it and serve. People who need bread on the side can have it, but I never did see the sense in eating bread with rice. Kind of redundant if you ask me.

*Also, you can have a few more cloves of fresh garlic peeled and ready for the garlic press if you like that extra zing, to press directly into your own bowl of soup. Same with a little fresh ginger. You can grate a little into your soup at serving if that's what you like.

Any questions about time, size and cuisson, just use your head! If that doesn't help, ask me.


@carolita This sounds great. Thanks for sharing.

I think but am not positive that FOT is what people call the Friday Open Thread post where people talk about anything and everything.


@Killerpants Yes, open thread is correct. Thank you for sharing! If it isn't too hot for soup I will try it this weekend.


@carolita Thank you! I can't wait to make this! I'm on a soup kick lately. Last night was red pepper and potato (if anyone is interested: http://www.ediblecommunities.com/ohiovalley/recipes/reciperedpepperpotato.htm)


@Pizzahut Yeah, it might be a little early for this, it's definitely a hot and hearty thing. Though I suppose if you were to blend it very finely into a velouté and refrigerate it, I bet it would make a nice cold soup.


Thanks for putting this up.@t


Beans are great! If you want to save even more money you can always buy them dried. If you have a slow cooker all you have to do is cover them with an inch or two of water and some salt some seasonings and cook them on high for 4 hours and they'll come out perfectly with no babysitting. It costs like 1/3-1/2 the price of canned which is crazy cheap.

For an easy black bean salad use this recipe from ATK, but use cilantro instead of the parsley. I'm not sure what that lady was thinking with that substitution.


@boysplz - I'm all about dried beans (so cheap! And none of the crap/cancer the internet assures me is in all canned beans!) but it's the whole "planning dinner ahead of time" thing that gets me every time.


@boysplz - sigh... i always try to convince myself i can cook dried beans without babysitting them ("i can have dinner an hour later! i'll survive!") and i always wander away and get trapped in an internet k-hole and before i know it my whole stove is hissing and overflowing with bean foam.


If you have the time, brining gets good results! Brining: let them sit covered in water with a whole mess of salt at least overnight at room temperature, then rinse them, then cook!


@boysplz If you cook them in the slow cooker like that, you don't need to soak them overnight? The soaking of the beans is the #1 thing that prevents me from cooking with dried beans more often.


@KeLynn @catparty I never understood why people thought dried beans were convenient until I got a slow cooker and tried cooking beans in it. Now I am 100% a convert. 9 hours in the slow cooker while I'm at work = perfect beans with 5 minutes of prep. If knowing in the morning that you'll want beans in the evening is the only problem, they freeze perfectly. I usually make twice what I need and then freeze half for emergency bean situations - usually when I've been too ambitious in my meal planning and can't be bothered to cook for real.


@Lorelei@twitter Oh yeah without the slow cooker it's a pain in the ass to cook dried beans because they're needy and have to be watched. But now that I've learned to use mine properly I've got a freezer stocked with precooked beans and stocks and homemade pasta sauce for so much less than they would cost store bought.

Also, "emergency bean situations" I'mma have to start using that for lazy dinners from now on!

@teebs You don't! That's what sold me on it because I've had nothing but bad news from soaking beans and getting them all hard. With the slow cooker you can just sample them and take them out when they're the consistency you like.


@teebs I usually soak mine, basically from residual worry over how my dried beans always used to come out undercooked, but I hear that it's not strictly necessary.

It's important to note though, that kidney beans should always be boiled before consuming! You can still put them in a crockpot, but they need to be par-boiled for 5-10 minutes first to neutralize the phytohemagglutinin.

errata stigmata

@KeLynn wait, canned beans give you cancer? FUUUUU


@errata stigmata
BPA in the can lining, I think?


@josiahg You are correct! Eden Foods are the only company that uses 100% BPA-free cans for all their products, although I think there are cheaper alternatives -- I heard Trader Joe's has some bean cans that are BPA-free.

If this is a concern for any of you ladies, may I recommend the Breast Cancer Fund! They are always doin' campaigns to get companies to make promises to phase out the use of BPA. They just got Campbell's to make a promise to them, which is a huge hurdle, and as a member all I've ever had to do was sign a petition through email. They're a really great organization.


@Lorelei@twitter Oooo! I hadn't thought of freezing them, but that sounds wonderful!

rianne marie

@boysplz beans are needy and need to be watched? I've been doing it all wrong!

Judith Slutler

@KeLynn argh I wanted to make hummus with dried chickpeas and TWICE let them sit for over 24 hours leaving me with nasty smelling chickpeas. I'm terrible at this whole "planning food ahead" thing


@KeLynn Cooking dried beans and freezing them is how I roll! Before freezing, drain them completely, and then you can measure out separage servings (a can of beans = a scant 2 cups). I store them in takeout containers so I can save on tupperware. Ideally you'd thaw them in the fridge the morning or when you want them, but I almost never do that--I take them straight out of the freezer before dinner, then soak them in hot water while I'm chopping up the rest of my dinner ingredients. (Or, if they're going into a soup or stew, put the whole takeout-container-shaped chunk of frozen beans into said soup or stew, where they can thaw while they cook.)


@Lorelei@twitter I'm only commenting to make a small correction in your (very informative) comment: They freeze BEAUTIFULLY. SORRY.


Cannellini beans, kale cooked in olive oil with garlic and/or red pepper, parmigiano, over whole wheat pasta or brown rice. Or, the same thing but with fava beans and spinach.

I really don't think I could eat just a bowl of beans for lunch, but it's a sneaky way to get protein and fiber in with your pasta!


@punkahontas Cannellini beans + kale + sausage!


@punkahontas MMM yes. I make this all the time. I usually use lots of garlic and a little balsamic vineger. You can also use chickpeas.


Beans ARE great. And if you have HSV I (cold sores, friends), the lysine in beans helps suppress outbreaks. Thanks, hippie doctor mom.


holy crap, that sounds delicious!

Carolyn Berry

Thanks for posting. I like the musical add in. Good touch.


I work in a Mexican restaurant. Today a woman came in and ordered a vegetarian tostada "without the pickled onions, lettuce, peppers or any of that stuff" - ie just with beans and cheese. I asked her was she sure that's all she wanted on the tostada, she said it was. She happily devoured the food when I brought it out to her and after, when I asked her if she wanted any desert, replied "I'll have a bowl of refried beans, please. And a latte".

Reginal T. Squirge


"And for dessert, madame?"

"More beans."


@Reginal T. Squirge Raging that my anecdote is marred by a dessert / desert slip. I'm bean brained.

Reginal T. Squirge

I didn't even notice. Perhaps my brain is also refried.


This is a Mexican restaurant in England? Those exist?


@Decca I'd be so thirsty!


@josiahg Worse. It's a Mexican restaurant in Ireland.


@Decca If that restaurant is not named Nirvana, then it should be. I can't imagine anything more perfect than working there and living in Ireland (I've already worked in a Mexican restaurant, and that was kick ass).


@Decca Mexican restaurants in the commonwealth, scary! We went to one in Australia once when my mom was craving Mexican food and the enchiladas were made with flour tortillas and covered in peanut sauce. It was the worst kind of fusion.

Reginal T. Squirge

Related: Beanie Siegel was arrested (again) for drug and gun posession this adds to the two years he's about to serve for tax evasion.


I love black beans. I keep extra cans in my desk at work in case I forget my lunch. I also keep some I've made in my crockpot in my freezer in case I am too lazy to make dinner. They are delicious and so cheap!!


@honeybadger I eat black beans for lunch every.day. LOVE them. Also, rinsing beans TOTALLY makes them not nearly as gassy.


@matilda I basically hate all beans except black beans! For some reason any lighter colored bean grosses me out.


@shantasybaby "Black beans with cheese! Black beans with cheese!" (set to the rhythm of Nemo's "first day of school!" chant)

Lustful Cockmonster

I like to saute onion and garlic just until they are soft and then add a can of drained black beans and cook them until they are hot. Done. Best dinner ever. Especially if you add an egg or some avocado and pickled onion.

I also love drained chickpeas fried just a little with curry powder and salt, red onion added at the end just to get soft, topped with parmesan cheese and lemon juice.



@Grumplestiltskin Your first option sounds really similar to my current go-to breakfast/lunch/dinner. Just microwave canned black beans with some cheese (on top of a tortilla if you want,) add chipotle caramelized onions if you have them (if not, it's still good), and then top with a fried egg and plenty of tapatillo or cholula. So delicious! I like your additions of avocado and pickled onion though...everything is better with pickled onion.


Speak to me of the texture of beans. I have issues with how food feels in my mouth and, thusly, do not eat a wide variety of foods. I have been slowly courting the idea of beans for months, so speak to me of them.


@Derevkova Start with dried beans that you've cooked yourself, not canned. It's easier to control the texture that way. Also, the more inoffensive beans include black, red, and Great Northern. Try encountering them as a single ingredient in an elaborate soup, like minestrone.


@Derevkova Different beans have different textures. For example, I very much dislike the texture of fava beans and butter beans, but black beans are toothsome enough. Kidney beans and pintos are firmer, too. Maybe try those first!


@Derevkova Cannellini beans are creamy!

Beans are mostly mushy, hate to say it. Love them myself, but mushy it's true.


@MmeLibrarian Rancho Gordo's beans changed how I feel about beans in general. BRG, I felt, at best, "meh" about them; ARG, I LOVE them. They're relatively pricey, for dried beans, but so worth it (and, really, still cheaper than meat!).


@Derevkova I recommend chickpeas if you do not like mushy-textured things.

One of my favorite snacks is roasted chickpeas, a recipe I got out of Mark Bittman's cookbook "How to Cook Everything Vegetarian." Preheat the oven to 400 degrees F. Heat up a couple tablespoons of olive oil in a heavy ovenproof skillet or roasting pan over medium-high heat on the stovetop. Rinse and drain a can or two of chickpeas. Chop up garlic until you have a tablespoon or so (I like to use a lot of garlic). Place chickpeas and garlic in preheated ovenproof pan; stir it up. Cook for a couple of minutes, stirring in some salt and pepper. Then put the pan of chickpeas and garlic into the oven. Roast for 15-20 minutes, until they start looking golden brown. Remove from oven. Put roasted chickpeas in a bowl and add more salt, a drizzle of olive oil, and squeeze half a lemon over it. Stir it up in the bowl. Taste it and add more salt/pepper, olive oil, or lemon juice if you like. Om nom nom. Crunchy and savory.


@snowmentality Roasted chickpeas are the BEST. I like to add cayenne after the lemon/salt step and then eat it with a spoon like cereal. I also make the first recipe with chickpeas+ add parmesan cheese.
I literally eat like four cans of chickpeas a week.


@Derevkova I realize this may not be selling beans to you, but black beans kidney beans etc., aything that looks traditionally beany, is kind of like a mashed potato with a skin, I guess? Chickpeas are totally different, and I guess lentils are the same but smaller, obviously. Do it. I used to be the pickiest eater and now beans are solidly half my diet.

social theory

@Jinxie seconded for Rancho Gordo beans! i always pick some up when i'm visiting friends in the bay area. what a difference a fresh bean makes!


@Jinxie I would also like to suggest Purcell Mountain Farms! They've got a huge selection, and have bulk discounts so if you can get a big enough order going (I try to get my friends to split it with me) you can save some dollars, even accounting for shipping. They also have some really great whole grains and a decent dried mushroom selection, if you're into that.


@Jinxie I seriously finally made an account here after months of reading to just go OMG RANCHO GORDO BEANS YES. They are so vastly superior in flavor (and variety) to what you can find at the grocery store, and cook up so much more easily (though I do it in the slow-cooker anyway, because HOW EASY IS THAT?). They're a little pricey in comparison to a big ol' bag of beans from Safeway, but they are so worth it, and still about half the price of the heirloom beans Williams-Sonoma sent me an email about (seriously? More than $10 for a bag of beans? are you shitting me). I buy them from their booth at the SF Ferry Building Farmer's Market, but they can be ordered online from Amazon.com or from their website, ranchogordo.com, for anyone not in the SF Bay Area/Napa-ish. They also have a list of specialty stores that carry their beans, so check to see if you're near one!
So far I've tried Good Mother Stollard, Rio Zape, and their flageolet (which made my French BF very happy). The cooking suggestions on the RG site are pretty spot-on - for the lighter beans, saute some standard aromatics (carrots, onion, celery) as a base and just cook the beans in water with those, and for the heartier beans, onions and peppers, maybe garlic (I did this with the Rio Zape, which is sort of between pinto and black beans as far as taste and coloration - really lovely kind of dark chocolately tones to the flavor).


@l'esprit de l'escalier Yes! I am squicked by all bean texture but black beans so I would def start with those. They are delicious, too, which helps!


Kind of have to admit I don't like beans on their own? On a salad or mixed in rice or a burrito or something like one of those three, okay, but just beans I can't do (I blame bean texture).


Supa-fast refried black beans - chop up 3-4 cloves of garlic, heat 3 or 4 tablespoons of oil (olive, veggie, whatever - just do you) in a nonstick pan, add garlic and cook until it smells nice, then a tablespoon of cumin for 30 seconds. Once that's all lovely, dump in a can (not a 14 oz can - the big one) of black beans. Splash some orange juice on them and add salt and cayenne pepper to taste. Mush with spatula while cooking. Cook until they look tasty. This recipe is particularly helpful for all you vegetarians out there - no secret pork in your refried beans.


@MmeLibrarian p.s. - You should drain and rinse the can of beans. You don't want the liquid - they'd take forever to cook that way.


@MmeLibrarian I find that washing the canned beans and discarding the liquid also cuts down on farting.

Valley Girl

White bean salad! Two weeks ago I was so fed up with cooking in the heat that I obsessed over making the perfect white bean salad with tuna-in-oil for days. Worth the trouble.


@Valley Girl That looks SO delicious. Potatoes and avocado along with tuna, white beans, tomatoes, and greens? I think I need to make and eat this salad immediately.

(Also, are those giant beans, tiny potatoes, or is there some weird perspective effect happening?)


@Valley Girl this looks freaking amazing.
I made a tuna in oil bean salad once with chick peas, olives, maybe some sundried tomatos and/or capers. I forget exactly what was in it but man was that good.

Valley Girl

@snowmentality Tiny potatoes! You nailed everything else, plus there's jicama.

@entangled I thought I hated canned tuna my whole life, until I discovered it in oil. Life changer!


@Valley Girl My necessary bean salad ingredients: tuna-in-oil, beans, kalamata olives, some kind of onion or shallot. I usually also add tomato and cucumber and maybe greens or a boiled egg. For dressing: the oil from the tuna and the juice of a lemon.

I could eat this every day. In fact, I went through a period where this was dinner and lunch for weeks on end. I am Very Boring


@Valley Girl I've eaten buckets and buckets of cold bean salad this summer, but mine is black/red beans, corn, tomatoes, red onion, two limes squeezed and scraped, and ALL TEH CILANTRO!


@MoonBat ALL TEH CILANTRO! mine is black beans, chickpeas, corn, mukimame, chopped red bell pepper, cilantro, Green onions, and a dressing of lime juice, olive oil, tiny dash of brown sugar, cumin, chili powder, and salt and pepper. I literally cannot stop eating it once I start.


@Lady_Terminator Hmmmmm, variation on what I have been eating at least once a day all week? YES!!!!
brb, off to the grocery store.....

errata stigmata

This article may have just saved my orthorexic, cheap-ass little life. Dressed-up beans from the can really are the perfect combination of cheap, healthy, and appetizing! It's so beautifully simple I can't believe it never occured to me (probably reduced brain function from lack of beans). THANK YOU HAIRPIN I LOVE YOU.


As a gal who just found out she has three more semesters of college to pay for, instead of the anticipated two, I am digging this tip.


@Dragon But I just found one of my required textbooks online for, I kid you not, $4.40. Huzzah for small victories.


Pressure cooker >>> Slow cooker if you're absentminded. The Presto rattletop from the hardware store works though the springtop Kuhn Rikon cookers rock if you're rich or have some windfall of cash handy. No rattle to keep the pressure means less steam (and flavor!) goes away - stays in your food.

Beans from idea to bowl in an hour-ish.

sceps yarx

@kaboom my sister's mother-in-law gave us a brazillian pressure cooker. Black beans in 25 minutes with no soaking, yay! It does let off a terrible sound the entire time though. Kind of automatic-sprinkler-ish.


This post/comment thread is tormenting me because a) I'm hungry, and b) my partner hates beans. Hates 'em. Before we moved in together, I ate them all the time for their cheap, highly nutricious deliciousness. Now I can only have them at restaurants. I think I may need to begin a subtle re-education campaign concerning the delights of the musical fruit.

sceps yarx

@pearlforrester At some point during my 8 years of cohabitating with a picky eater, I realized it was totally ok for me to cook things only I like, and eat them by myself. I'm not saying that to be snarky--it really did take me about five years to realize it. As long as there's sandwich fixings or leftovers around, your sweetie can make their own dinner once in a while!

Sea Ermine

@pearlforrester Seconding sceps yarx maybe cooking separate meals side by side would work better if you there are certain things one of you loves and the other hates? My boyfriend doesn't live with me but he spends a lot of time at my place (especially since he's a student, so on breaks he can stay with me for several weeks at a time). I have a bunch of allergies and a very sensitive stomach (no diary, no palm oil, nothing overly fried or greasy, not too much garlic, not to much acidic foods, etc.) so when there is something we both like or want we cook together and the rest of the time we cook side by side and have different meals. I have a little section of my freezer with frozen sticks of butter and cheese so that he can have it when he's over and I make something else when he wants bacon or chocolate or macaroni and cheese with a glass of milk.


@pearlforrester As someone who doesn't like beans (it's the texture; I had some in a salad yesterday and it was okay when they were mixed with other things, but I can't eat them alone), I say make 'em for yourself if you want them.


@sceps yarx - If it helps you feel better about eating different things, most nights my boyfriend and I will eat some of the same stuff (he'll grill chicken we both eat, I'll make soup we both eat) but then we do whatever we want otherwise - he'll make his chicken into a salad but I'll put it over rice, or whatever. It still feels like we're eating "together" but we don't really have to care a whole lot about what the other person doesn't like to eat!

office of the carver@twitter

There's also an entire book about beans by a fabulous food historian, Ken Albala. You think the Wikipedia entry is overwhelming... it's a book o' beans!
And yet no one has written a book on butter. Sigh.

Clarisse McClellan

@office of the carver@twitter
I haven't read Albala's bean book, but I love The Lost Art of Real Cooking. Also I would nominate his co-author, Rosanna Nafziger, to write the book about butter.


@office of the carver@twitter Oh, I will read this book.


I really want to eat beans (broke grad student, what?), but the gas :( I soak them and pour off the water and cook them in fresh water, but they still make me miserable. How do you de-gas your beans?


@billie_crusoe Do you skim the foam off the top as they're cooking? I find that really helps when I do it. Also, if you cook it with a strip of kombu (http://en.wikipedia.org/wiki/Kombu) that is supposed to help make them more digestible.

Also! Don't forget lentils, mung beans etc. are much easier to digest than starchy ones like chickpeas and they don't require much pre-soaking (lentils require NO pre-soaking if you're in a hurry) and they're dirt cheap. See if you can find an Indian grocer, the variety of the lentils is amaaaazing.


@billie_crusoe the more you eat the better your body can digest them. so if you eat beans every day for a few weeks you will be smelly but then it eases up

Judith Slutler

@billie_crusoe Eat lentils! Cook them thoroughly!


@billie_crusoe I kinda enjoy the gas? I can put out some pretty impressive rip-roaring suckers that make my boyfriend and I die of laughter. We pretty much congratulate each other on exceptionally loud farts.


ummmmm, garbanzos/chickpeas are totally in Fabaceae.....

Jane Marie

@liverwortlaura HA. like i said, wikipedia is helluv confusing! (or i'm tired?)


Oh boy. The Hairpin is truly everything to everyone. Brainstorming slash collecting healthy bean and veg recipes is a hobby/obsession of mine. Beans are a truly perfect, underrated food.

Here is my favourite recipe. I could eat it every day. I omit the cheese. It's the only reason I ever bother to butcher a butternut squash:


Also, I don't know if anyone else noticed this effect, but whenever I eat lots of beans? I lose weight. Seriously. It's kind of magical. (Mind you, I don't put cheese on them!)


@carolita Ha! Whenever I eat beans I end up eating too much because I love them so. So no, I don't have this effect, personally. ;)


Please note: lectins, which are bad for you, exist in in high quantities in beans. Because everything is bad for you. Picky bean eater, I came to beans via refried beans- highly recommend. Also,I second the pressure cooker, but I still soak overnight first and never fart (more than usual). Pressure cookers are da bomb for: beans, beets, potatoes, cheesecake.


Beans are a wonderful place upon which to layer flavor!

And ... I haven't quite figured this out ... if there are chickpeas in the dish I completely don't miss the lack of any (other?) protein.


Chocolate Bean Pie:
1 1/2 cups black beans rinsed (or one can drained)
1 cup brown sugar
2 eggs
1 stick butter
1 teaspoon vanilla (or more)
1 teaspoon cinnamon (or more)
a round 1/2 cup chocolate chips melted (or ~4 oz)
pinch salt

cream butter/sugar/eggs
blend in beans with stick blender
stir in melted chocolate/salt/vanilla/cinnamon
pour into unbaked 9 inch pie crust
bake at 350 for an hour

It's fantastic, it's like halfway between a cheesecake and a lightly undercooked brownie. with a pie crust. whip cream to top is also absolute a good idea.


@Onymous I was wondering if anyone would post black bean dessert recipes. I've always wanted to try making black bean brownies, but just haven't gotten around to it. This sounds great too!

Drink All the Coffee

@Onymous I want to go to there.


@OhMyGoshYouGuys This cookie pie is healthfood-sounding, but definitely tastes like a cookie pie. I made it for a dinner party where I had gluten-free guests, and everyone loved it! (And even though *I* thought I could taste them, no one knew about the beans.)


@SarahP Ooh, I love this blog! I will definitely be trying this, as it's also gluten free.


Bodega Beans are a great variation on your recipe:

*Heat some olive oil (and crushed red pepper and/or garlic, if you're so inclined) in a skillet over a low heat
*Add a chopped onion and brown slowly, sprinkling with a little salt
*Throw in a handful of each chopped celery and carrots, cook for 5 minutes or so until they're softened to your taste (I like mine still a tad crunchy)
*Add a can of rinsed cannellini beans, cook another 2 minutes or so until the beans are heated through
*Finish with another drizzle of olive oil and S&P to taste

Seriously, this is absurdly delicious, cooks in about 10 minutes, and costs like 15 cents per serving.

Drink All the Coffee

I love bean sprouts and am thinking about learning how to sprout my own. Sprouts are crazy nutritious and the tastiest little snack.

Put my hands up and sprout.

errata stigmata

@Drink All the Coffee welllllllll you know you make me wanna SPROUT


Oh another one!

Toss a can of each black beans, sweet corn, and diced tomatoes in a colander, drain & rinse. Put in a bowl and add a drizzle of olive oil, S&P, clinatro if you like it, and something spicy (crushed red pepper, chili powder, cuman, etc.) Stir.

Seriously, you guys, I'm so cheap. Beans are my BFF.

Wrecking Ball Gown

Black bean salsa! Adapted from Smitten Kitchen:
1 lg. (20 oz.) can black beans, rinsed and drained
1/2 of a red pepper, chopped
1/2 of an orange pepper, chopped
1/2 of a green pepper, chopped
small bag of frozen corn
1/2 of a small red onion, chopped

Dress with:
juice of one lime
1 T. salt
2 T. honey
1 tsp. cayenne or chili powder

Let sit overnight, then scoop up with tortilla chips (especially good with the Tostitos multigrain ones) and try not to eat all of it. SOOOOOOOO good. Basically all I eat during the summer.

Wrecking Ball Gown

@Wrecking Ball Gown I meant let sit overnight in the fridge.

Also forgot to mention that tabasco sauce (instead of cayenne/chili powder) works well too.


@Wrecking Ball Gown that sounds fantastic, I have leftover tortilla chips that need using up too.

New Hoarder

My househusband must have read the 'Pin again, because it's bean salad for lunch today- yay!!!


@New Hoarder wait stop you have a househusband that makes you bean salad tell me your secrets

New Hoarder

@matilda The secret is I work more conventional shifts and he works overnight/ random shifts but he is a freak and likes to keep things tidy and stuff 9-5 and I am lazy so he does most of the housework and all of the cooking. Pure, simple, luck!

Eileen Dover

One time in college I got the bean bug and I made this huge pot of 3-bean chili. I’m talking huge, like the kind of pot that is as tall as your elbow to your hand. I was a vegetarian, so there really wasn’t much in the pot but beans and other offensive veggies. Anyway I used dried beans because they were cheap and nutritious, blah blah. The bag’s instructions had two cooking methods: 1.) soak overnight, or 2.) cook for an extra long time without soaking overnight. I chose the latter. I timed it so that the beans would be done at dinner. So dinnertime comes and the beans aren’t soft yet. I was starving, so I ate them anyway. DO NOT EVER DO THIS. Worst of all, I ate a huge serving of it, and ATE ANOTHER SERVING AT BREAKFAST. I was possessed by an animal-like spirit, a tickly-painful sensation in my tummy that constantly moved throughout for 36 hours. There was no peace.


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