How to make beans edible?
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- Joseph27
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How to make beans edible?
I am really trying to find a way to introduce more beans into my diet and reduce so much meat - the thing is that the taste is just damn awful. I am trying this process slowly with some chili type recipes but want to take the health up a notch. The running is inspiring me to make sure the fuel is more balanced.
Any suggestions on beans / lentils and all the stuff that would probably taste better when your stoned
Any suggestions on beans / lentils and all the stuff that would probably taste better when your stoned
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- Lili Von Shtupp
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Re: How to make beans edible?
There are tons of ways to cook with beans:
chili
pasta fagioli
lentil soup
three bean salad
hummus
split pea soup with ham
hoppin' john
homemade baked beans
dhal
chili
pasta fagioli
lentil soup
three bean salad
hummus
split pea soup with ham
hoppin' john
homemade baked beans
dhal
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Re: How to make beans edible?
BBQ'd
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Re: How to make beans edible?
Really easy hummus recipe
2 cans chickpeas
2 tbsp tahini
juice of 1.5 lemons (or to taste) I also add zest in i like lemon
salt
pepper
2 cloves of garlic
2 tbsp of oil
If you want head add some paprika / chili powder to taste
Blend - if too thick add more oil (if don't care about fat) or water to thin it out
This freezes extremely well also !
and here is a black bean soup from my friend
Hey! I'll tell you what I usually do. I just can't help, but modify what I pull offline, especially depending on what I have in my fridge
1 cup of black beans
1 cup celery chopped
1 cup carrots chopped
1 cup onions chopped
lots of garlic
(also chopped some shallot to put in today and some serrano chilis and ginger)
salt and pepper
Heat oil in pan and add in garlic and celery and carrots to saute. then add in chilis, ginger, and onion/shallot till soft
Add 4 cups of water and black beans. Simmer for 2 hours till beans are soft and then puree
I had a frozen ham bone that I also added while simmering for two hours to add flavor etc. So I just took out the veggie/bean mix and pureed and added back to the ham soupy mix to simmer a bit more.
I would think you could use chicken or beef stock instead of all water to give more flavor as well
2 cans chickpeas
2 tbsp tahini
juice of 1.5 lemons (or to taste) I also add zest in i like lemon
salt
pepper
2 cloves of garlic
2 tbsp of oil
If you want head add some paprika / chili powder to taste
Blend - if too thick add more oil (if don't care about fat) or water to thin it out
This freezes extremely well also !
and here is a black bean soup from my friend
Hey! I'll tell you what I usually do. I just can't help, but modify what I pull offline, especially depending on what I have in my fridge
1 cup of black beans
1 cup celery chopped
1 cup carrots chopped
1 cup onions chopped
lots of garlic
(also chopped some shallot to put in today and some serrano chilis and ginger)
salt and pepper
Heat oil in pan and add in garlic and celery and carrots to saute. then add in chilis, ginger, and onion/shallot till soft
Add 4 cups of water and black beans. Simmer for 2 hours till beans are soft and then puree
I had a frozen ham bone that I also added while simmering for two hours to add flavor etc. So I just took out the veggie/bean mix and pureed and added back to the ham soupy mix to simmer a bit more.
I would think you could use chicken or beef stock instead of all water to give more flavor as well
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- cromasaig
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Re: How to make beans edible?
White beans are good mashed, with some garlic, olive oil and thyme. Basically, rinse and warm a can of beans, season it as you want and treat it like mashed potatoes (but serve in much smaller quanitites). Very good with grilled meat.
Re: How to make beans edible?
ahh funnily enough I just made the nicest ever pantry dinner last night, with minimum fresh in the fridge. Lightly fried the spring onions things with bacon chopped small (in butter and olive oil obviously ) 2 cups of stock, can of butter beans and simmer for ~5mins, add chopped parsely from the balcony pot. I didn't have the right beans in sense butter beans are massive, but ~4 quick chops with the hand blender reduced size, creamied up the soup, but still nice chunky bits of butter bean. Then a sprinkle through with grated parmeson. Less than 15min and delicious. Leftovers tonight.
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- Georg Christoph Lichtenberg
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Re: How to make beans edible?
That hummus recipe sounds good choccie, so hard to find it here othetr than in a jar which am sure would taste ghastly. Like the white bean idea Crom, could be a bean fest for me this weekend
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Re: How to make beans edible?
you eat fish don't you Daff? That mash would be nice with a Dukka crusted juicy fried fish.
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- Georg Christoph Lichtenberg
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Re: How to make beans edible?
Feijoada.
Re: How to make beans edible?
YUM. I've been reading some fantastic bean recipes since the winter months kicked in, both home/lifestyle and chick mags, I've been heading towards a bit of a bean frenzy myself.
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- Georg Christoph Lichtenberg
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Re: How to make beans edible?
Crazy delicious and very easy lentil soup:
3 tbsp olive oil
1 lg onion chopped
4 cloves garlic minced
1 tbsp tomato paste
1 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp chili powder
2 chicken stock cubes dissolved in 1 liter hot water
1 cup red lentils, sorted, rinsed very well and drained
1 lg carrot diced
I also like to add 2 or 3 med. new potatoes chopped with skin on just to make it hearty
Half a lemon
chopped fresh cilantro
olive oil drizzle
pinch chili powder
Lg pot, saute onion and garlic in oil, add tomato paste, cumin, salt, pepper and chili powder and fry til fragrant.
Add broth, lentils, carrot and optional potato, bring to boil, then cover and simmer on med heat for 30 mins. til lentils are soft.
Pour some of the soup in a blender and puree and add back in, depending on how chunky or smooth you want it.
Stir in lemon juice and cilantro, season to taste with salt, pepper and chili then drizzle with olive oil.
OMG I'm so hungry I have to eat lunch now...
3 tbsp olive oil
1 lg onion chopped
4 cloves garlic minced
1 tbsp tomato paste
1 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp chili powder
2 chicken stock cubes dissolved in 1 liter hot water
1 cup red lentils, sorted, rinsed very well and drained
1 lg carrot diced
I also like to add 2 or 3 med. new potatoes chopped with skin on just to make it hearty
Half a lemon
chopped fresh cilantro
olive oil drizzle
pinch chili powder
Lg pot, saute onion and garlic in oil, add tomato paste, cumin, salt, pepper and chili powder and fry til fragrant.
Add broth, lentils, carrot and optional potato, bring to boil, then cover and simmer on med heat for 30 mins. til lentils are soft.
Pour some of the soup in a blender and puree and add back in, depending on how chunky or smooth you want it.
Stir in lemon juice and cilantro, season to taste with salt, pepper and chili then drizzle with olive oil.
OMG I'm so hungry I have to eat lunch now...
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Re: How to make beans edible?
Here is one of my favourite, very simple, bean recipes. I usually make double portions because it's lovely cold as a salad. Very more-ish.
Baked Honey and Dijon butter beans
2 tablespoons Dijon mustard
2 tablespoons clear honey
2 tablespoons olive oil
finely grated zest and juice of 1 lemon
2 x 400g tins of butter beans rinsed and drained
4 sprigs of fresh thyme (I've never put this in)
salt and freshly ground pepper
Preheat oven to 200c/400f/gas mark 6
Mix the mustard, honey, oil, lemon zest and juice together in a large mixing bowl. Season with salt and pepper.
Add the butter beans to the bowl and stir well to coat thoroughly in the dressing (in reality I just put everything into the bowl together and mix)
Place beans in a rosting tin or overnproof dish and scatter over the thyme. Bake on top shelf for 30 minutes stirring occasionally or until the beans are hot and beginning to brown. (I leave it in longer if I can as I like when the beans get a bit brown and crusty)
Remove thyme and transfer to warmed serving dish.
Baked Honey and Dijon butter beans
2 tablespoons Dijon mustard
2 tablespoons clear honey
2 tablespoons olive oil
finely grated zest and juice of 1 lemon
2 x 400g tins of butter beans rinsed and drained
4 sprigs of fresh thyme (I've never put this in)
salt and freshly ground pepper
Preheat oven to 200c/400f/gas mark 6
Mix the mustard, honey, oil, lemon zest and juice together in a large mixing bowl. Season with salt and pepper.
Add the butter beans to the bowl and stir well to coat thoroughly in the dressing (in reality I just put everything into the bowl together and mix)
Place beans in a rosting tin or overnproof dish and scatter over the thyme. Bake on top shelf for 30 minutes stirring occasionally or until the beans are hot and beginning to brown. (I leave it in longer if I can as I like when the beans get a bit brown and crusty)
Remove thyme and transfer to warmed serving dish.
Re: How to make beans edible?
never heard anything like that recipe BK, but sounds quite clever, I love caramalised flavours - off to print that one for the experiment pile !! and it's also another great idea for a from the pantry night.
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- Georg Christoph Lichtenberg
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Re: How to make beans edible?
Some good ideas here. BK's honey and dijon recipe is one that I've used for ages for my roast carrots and parsnips. But without the beans. If you see what I mean?
Re: How to make beans edible?
try this, I hated it as a child but now quite enjoy it, it is a side dish however
Three Bean Salad
Ingredients
* 1 15-oz can cannellini beans, rinsed and drained
* 1 15-oz can kidney beans, rinsed and drained
* 1 15-oz can garbanzo beans, rinsed and drained
* 2 celery stalks, chopped fine
* 1/2 red onion, chopped fine
* 1 cup fresh, finely chopped flat-leaf parsley
* 1/3 cup apple cider vinegar
* 2 tbsp sugar
* 1/4 cup olive oil
* 1 1/2 teaspoons salt
* 1/4 teaspoon black pepper
Method
1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.
2 In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.
Serves 4 to 8.
Three Bean Salad
Ingredients
* 1 15-oz can cannellini beans, rinsed and drained
* 1 15-oz can kidney beans, rinsed and drained
* 1 15-oz can garbanzo beans, rinsed and drained
* 2 celery stalks, chopped fine
* 1/2 red onion, chopped fine
* 1 cup fresh, finely chopped flat-leaf parsley
* 1/3 cup apple cider vinegar
* 2 tbsp sugar
* 1/4 cup olive oil
* 1 1/2 teaspoons salt
* 1/4 teaspoon black pepper
Method
1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.
2 In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.
Serves 4 to 8.
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Re: How to make beans edible?
Place beans on plate with medium rare good quality beef. Add glass of Malbec. Remove beans and throw away. Consume remainder.
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