• higgsbi@beehaw.org
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      1 year ago

      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

    • boo@beehaw.org
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      1 year ago

      If they are dried, soak it overnight and cook in on a preassure cooker. if they are fresh its easier to cook.

        • boo@beehaw.org
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          1 year ago

          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.

    • marshadow@beehaw.org
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      1 year ago

      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.

    • TheTrueLinuxDev@beehaw.org
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      1 year ago

      BBQ Sauce, Ground Beef and Beans into the pressure cooker and boom, you got delicious meal ready. Add some high power spices to it like Carolina Reaper, Pepper X, Ghost Pepper, or whatever to suit your tastes and you got some helluva spicy beans to enjoy. It’s some of the best food ever.

      I eat it along with some garlic buttered toasts and some vegetables like corns, green peas, and so forth. The best thing about this cuisine is that it’s as simple as you want it to be and it can be as complex as you wanted it to be as well.