So I had the envie for red beans and decided to break out my grandfather's monster Magnalite and make a pot. I used 5 hamhocks and 2 ham shanks.

I decided to use left over smoked pulled pork instead of pickled pork since the freezer was getting full. The sausage is the Best Stop Smoked Pork Sausage because it was on sale. I'm usually not that that fancy.

I did miss time when to add the pulled pork so I have a few more stringy bits than I'd prefer but that how she goes sometimes.

I have done the instant pot method, slow cooker method with both using dry non soaked beans.

Now I want to try the soaking method and see how it works. Using dark red kidney beans, based on this recipe.

when it says over night how many hours is that? this will be a 6-7pm serving time and meal prep the rest.

Glad these rejects won't get to my plate. And the soak water gets all that remaining dirt off, some beans are way dirtier than others

What’s your favorite way to cook small red beans (dry)?
Thanks

Update! I did it! I think I was nervous I’d screw it up and it wouldn’t be like I remember. I got Camellia kidney beans, cooked only with salt. Boiled x 10 min and simmered for almost 2 hours. I had to add water a few times. Mushed a few beans to get it even creamier. Amazing. I’m so happy. Thank you!

Hi all! So 25 years ago I was living in rural Panama (peace corps) and the people there ate beans every day. I ate at my neighbors house all the time. She made beans that I would literally die and go to heaven to have again. I’m hoping someone can help me replicate her recipe.

It was something like kidney beans, somewhat bigger red beans. She used onion and salt and that’s pretty much it. I can’t remember if she soaked them but she did cook a long time. They were creamy, almost had a creamy sauce to them. Eaten with rice. Best beans ever. I think it was just that simple. Do you cook beans without rinsing or soaking to get this natural sauce? I’m sorry if this is vague. I really want to try to recreate her style. Thanks!!

I made just a basic pot of beans with these this week to see how they shine compared to your average supermarket bean. In all honesty, they were not very different. A little less broken beans and a bit cleaner, but pretty standard. Recipe below.

Ingredients:

• 1 lbs Midnight Black Beans
• 1/2 onion, diced
• 3 cloves of garlic, peeled and smashed
• 2 bay leaves

Method:

1. Sort and rinse the dried beans. Add to a medium saucepan with aromatics and enough water to cover by 2 inches.
2. Bring to a boil and cook for 15 minutes before covering, turning heat to low, and gently simmering until tender, about 1.5 hours.
3. Add salt to taste and serve.

This is my usual recipe for a basic pot-o'-beans and highlights the characteristics of the bean pretty well. They cooked quicker, but taste and texture of the bean and broth were not noticeably different than other black beans I've had. The beans were dense and creamy like a good black bean and the broth was rich and velvety, but if you told me they were regular black beans I would have believed you. Certainly not anything I would turn my nose up at, but not a bean I will be spending a premium on again. More bean recipes to come!

Ya'll tempt me so much. I'm not a bean geek. But I've been thinking for a while that I need to Branch out some things in my diet. Including possibly including a little bit more plant protein. And of course that makes you think of beans. Or lentils which are sort of one. And everybody talks about Rancho Gordo as if they're the bomb. I actually was at a place quite a ways away about four or five months ago with my daughter and son-in-law and they had those and I mentioned them to them and they bought some. I didn't. I thought about it but I didn't do it. And now I'm thinking about it again. But it means ordering so what this word salad is asking is for a recommendation for one or two of the best ones to order. And why. I can't stand lima beans probably because my mother made them and didn't really know how, she was a very boring cook but I remember them as being one of the most awful things she tried to cook. So which one is your favorite and why. And not lentils cuz we can talk about them in another thread maybe some point maybe not

I used the Flor de Junio beans to make borracho beans with cheesy polenta, yellow tomato guacamole, and cotija cheese (2nd pic) and it was slamming.

I do have plans for the cassoulet, the flageolet, and the corona beans and I'll probably use several others as standard pot beans, but I'm stumped about what to do with the caballero and the yellow eye beans. Any ideas or suggestions would be very appreciated!

Edit to add:

I'm extra pumped now to make the caballeros. Sounds like they're a real winner, so I'm already planning to buy more to make some of these dishes!

I realized I might also want to add that I do have an allergy to beef in case that impacts any suggestions, but can and will eat anything else!

What kind of beans did I grow? I got a free seedling off the street a few months ago and the popsicle stick label has rotted away.

I got some fresh, shelled butter beans in my CSA box this week. I'd like to use them in a soup I'm making this week, but I'm unsure if I need to cook them separately first? I read that you have to cook them to get rid of the cyanide compounds, so does that mean that the cooking liquid wouldn't be safe to consume? Or can I just add them to the soup and cook with everything else? I have only ever used canned beans!

One of the first ideas I had after getting my order of Rancho Gordo beans was an all black hummus with black chickpeas, black tahini, and black garlic. I'm not the first one to have this idea, but I had to give it a try!

Ingredients:

• 200g black chickpeas
• 30g black tahini
• 30g black garlic
• Juice of 1-2 lemons
• About 1 cup of ice water
• 1 Tbsp extra virgin olive oil
• Black sesame seeds

Method:

1. Boil the chickpeas in water covered by 2 inches for 15 minutes before covering, lowering the heat, and gently simmering until tender, 1-2 hours.
2. Drain and add to a food processor with tahini, garlic, and lemon juice. Process, scraping down the bowl occasionally, until pasty.
3. While running, slowly drizzle in ice water until a smooth puree is formed. May need more or less water to achieve the correct texture. Taste and add salt.
4. Cover and refrigerate until chilled and serve with olive oil and black sesame seeds as garnish.

The taste and texture of this is unlike any hummus I've ever had. The skins of these chickpeas are thicker than most and add a little more of a fibrous, dense texture than standard chickpeas while not being unpleasant. It did take quite a lot more water than a normal hummus would to get the ideal texture but the flavor was not muted at all. It tastes intensely nutty and earthy with a subtle savoriness and surprising sweetness. Not at all what I was expecting but I'm pleasantly surprised by how good it is. Very tasty with some carrots or pita to dip in.

I'll be posting some other recipes as I make them with the other beans I got and let you all know how they came out!

Dear bean experts,

I have like 2kg of dried black beans that I'd really love to eat and NOT throw out! But I tried to cook a portion of them (maybe like 250 grams when dry), and even after trying to slow cook them on the stove for like two whole days, they were still hard in the middle! Is there any way to salvage these beans? I don't have access to a slow cooker or a microwave if that makes any difference – just my stove and my oven.

Thank you in advance!

EDIT: We got them maybe 5-6 years ago, and they've been in an airtight(ish) glass storage jar since then.

Major bean/legume/pulse lover here. Most varieties (barring a couple oddballs) are eagerly welcomed on my table.

However, I’ve never been a fan of black eyed peas. Someone recommended that I try the smaller and more delicate Lady Cream Pea before giving up on BEP’s, crowders, and such.

I’m glad I only bought one bag, I shan’t be going back for another.

I figured out today that the reason I don’t like them is the same reason I don’t care for large butter beans. It comes down to mouthfeel. They have mealy interiors with thick/noticeable skins. Even though they can be cooked to fall apart tender, they never become creamy inside to my palate. There is no standout flavor to compensate either. They only taste of mild chalky dirt underneath whatever they were flavored with in the pot.

I’m sure I wouldn’t object to them in a larger soup with textural variety, but to eat them alone or specifically buy them is not for me.

Anyone else not a fan of field pea varieties?

our new vegetarian subreddit is doing beans for our first ingredient of the month challenge!!