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(TreeHugger)   Nine reasons to eat the musical fruit   (treehugger.com) divider line
    More: Spiffy, Nutrition, Hypertension, Artery, humble bean, Myocardial infarction, Legume, Common bean, Medical school  
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611 clicks; posted to Food » on 12 Aug 2020 at 6:18 AM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



23 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2020-08-12 6:24:14 AM  
My go to when I feel the financial squeeze. You can make beans and rice and potatoes last a long time

On the flip side, refried black beans are friggen amazing.
 
2020-08-12 6:35:57 AM  
I make bean bread fairly frequently.  Just like potato bread, except with beans.  Mashed black beans if I want a darker, pumpernickel-style loaf, white beans if I want something like a roasted garlic parmesan loaf.
 
2020-08-12 7:52:45 AM  
I can't eat them unless they have some kind of meat in them. When I cook some for my daughter I use smoked turkey butt aka turkey tails or make steak chili.
 
2020-08-12 7:54:46 AM  
To paraphrase Dave Chappelle - "All these years I thought I liked beans because they're delicious".
 
2020-08-12 8:31:36 AM  
I've noticed than Van Camp's only puts 239 beans in each can.

One more would be too farty.
 
2020-08-12 9:00:02 AM  
I was thinking about whipping up some navy beans this weekend.

/with smoked ham hocks
 
2020-08-12 9:13:36 AM  
Having red beans and rice for lunch today.
 
2020-08-12 9:18:18 AM  
When you need to play the butt trumpet?
 
2020-08-12 9:42:09 AM  
Bart Simpson chased by christian school religious mob
Youtube ymgOhE0mNWE
 
2020-08-12 10:01:09 AM  
I have no issue with beans, and I will be making my favorite dish today... a sort of Mediterranean bean salad with garbanzo/kidney beans, onions, olives, cucumber, red bell pepper, pepperoncini, feta cheese, garlic salt and black pepper. The dressing is a little lemon juice... it's farking delicious! (best served with meat)


Wave Of Anal Fury: I make bean bread fairly frequently.  Just like potato bread, except with beans.  Mashed black beans if I want a darker, pumpernickel-style loaf, white beans if I want something like a roasted garlic parmesan loaf.


Got a recipe to share? I'm beancurious...
 
2020-08-12 10:14:58 AM  
Musical fruit is easy as beans to make, cheap and delicious. We prefer pinto beans.

1 ham hock or any meaty pork bone. Ive also used leftover or even  pre-eaten back rib bones during the shortages. I prefer more meat but even bare bones will give good flavor
1 lb pinto beans washed and sorted
1 smooshed big garlic clove
1 white onion, quartered
1 tsp pepper
Add salt if you want to.
Add a seeded, sliced jalapeno or two if you want heat

Slap all of it into a 2 gallon pressure cooker, 30 minutes with the weight rocking, let cool on its own. Pluck out the bones. A pound goes a long way.  Delicioso!
 
2020-08-12 10:55:20 AM  

skiinstructor: 1 smooshed big garlic clove


You missed a zero... ;)
 
2020-08-12 11:36:10 AM  

Percise1: Wave Of Anal Fury: I make bean bread fairly frequently.  Just like potato bread, except with beans.  Mashed black beans if I want a darker, pumpernickel-style loaf, white beans if I want something like a roasted garlic parmesan loaf.

Got a recipe to share? I'm beancurious...


This is for the garlic/parmesan:

1 can beans, drained and rinsed
1/4 cup parmesan (more if you like a lot of cheese)
240 g AP flour
115 g whole wheat flour
2 ts salt (can vary depending on the brand of beans you buy, or the amount of parmesan)
240 g water
Garlic (as much or as little as you like)
1/4 ts yeast

I put the roasted garlic into the food processor with the beans, and usually a little olive oil to help it smooth out.

This is for the no-knead version of the bread.  If you're doing a traditional kneaded version, you'd want to reduce the amount of water.  When I do the kneaded version in my stand mixer, I just keep adding water a bit at a time until it starts to come together.  Because I usually do long proofing times (12-16 hours), I only use a small amount of yeast.  Adjust as necessary if you're looking for a more traditional 1-3 hour proof.

I bake it at 450 for 20 minutes, then reduce and bake at 325 for another 50 minutes.
 
2020-08-12 12:15:04 PM  

Percise1: I have no issue with beans, and I will be making my favorite dish today... a sort of Mediterranean bean salad with garbanzo/kidney beans, onions, olives, cucumber, red bell pepper, pepperoncini, feta cheese, garlic salt and black pepper. The dressing is a little lemon juice... it's farking delicious! (best served with meat)


Wave Of Anal Fury: I make bean bread fairly frequently.  Just like potato bread, except with beans.  Mashed black beans if I want a darker, pumpernickel-style loaf, white beans if I want something like a roasted garlic parmesan loaf.

Got a recipe to share? I'm beancurious...


That sounds tasty, I'll have to try that!
 
2020-08-12 12:57:11 PM  
Beans and potatoes are what I call poverty foods. I've been eating a lot of both recently.
 
2020-08-12 1:45:09 PM  

Wave Of Anal Fury: This is for the garlic/parmesan:


Got it, I'll give it a try. Thank you.


TheFoz: That sounds tasty, I'll have to try that!


It's great in my book! I prefer green olives, artichoke hearts go well in it (even canned), and I forgot to mention to add fresh basil as well. I've made it with tomatoes as well but they tend to make it soggy, so chop per serving if you want them.
Obviously something like this goes by preference or what you have on hand, so have at it...
 
2020-08-12 3:20:56 PM  

Percise1: Wave Of Anal Fury: This is for the garlic/parmesan:

Got it, I'll give it a try. Thank you.


TheFoz: That sounds tasty, I'll have to try that!

It's great in my book! I prefer green olives, artichoke hearts go well in it (even canned), and I forgot to mention to add fresh basil as well. I've made it with tomatoes as well but they tend to make it soggy, so chop per serving if you want them.
Obviously something like this goes by preference or what you have on hand, so have at it...


I have romas, cherry, yellow pear, and purple Kim tomatoes growing in my garden currently.  Also have fresh basil growing in a planter.  I'll see what I can work out.

Thanks for the recipe!
 
2020-08-12 3:21:42 PM  
Gonna make a big pot of great northern beans and collard greens tonight. A few things that help with beans (besides ham/sausage):

Brine them for at least 8 hours before cooking (if using dry beans). There's a ton of misinformation out there about salt preventing them from cooking properly, but in fact, salt helps with cooking, moisture retention, and preventing bursting from osmotic pressure imbalance. I do 3 tbsps salt dissolved into 1 gal water. Sounds like a lot, but only adds about the equivalent of 1/2 tsp salt to the final product.

Use some type of acid. On the last big pot I made, I deglazed the mirepoix with about 1/4 apple cider vinegar, then reduced it until the liquid was mostly gone before adding beans and broth. Alternatively, you can finish the dish with an appropriate vinegar (I prefer red wine for dark beans, apple cider or rice for white beans, and sherry for lighter beans with spanish spices such as saffron or smoked paprika) once you're done cooking them. Drizzling good olive oil on top when you serve doesn't hurt either, depending on the type of dish you make.

Finally, brine notwithstanding, make sure you add enough salt to season and cook the beans properly, whether it be straight salt or contained in broth/stock. Keep in mind that a pot using 1 lb of dried beans is easily 8+ servings, so you'll want at least the equivalent of 1.5 tsps or so.
 
2020-08-12 3:25:37 PM  

Wave Of Anal Fury: I make bean bread fairly frequently.  Just like potato bread, except with beans.  Mashed black beans if I want a darker, pumpernickel-style loaf, white beans if I want something like a roasted garlic parmesan loaf.


Oh, and user name checks out.
 
2020-08-12 7:47:32 PM  

Wave Of Anal Fury: Percise1: Wave Of Anal Fury: I make bean bread fairly frequently.  Just like potato bread, except with beans.  Mashed black beans if I want a darker, pumpernickel-style loaf, white beans if I want something like a roasted garlic parmesan loaf.

Got a recipe to share? I'm beancurious...

This is for the garlic/parmesan:

1 can beans, drained and rinsed
1/4 cup parmesan (more if you like a lot of cheese)
240 g AP flour
115 g whole wheat flour
2 ts salt (can vary depending on the brand of beans you buy, or the amount of parmesan)
240 g water
Garlic (as much or as little as you like)
1/4 ts yeast

I put the roasted garlic into the food processor with the beans, and usually a little olive oil to help it smooth out.

This is for the no-knead version of the bread.  If you're doing a traditional kneaded version, you'd want to reduce the amount of water.  When I do the kneaded version in my stand mixer, I just keep adding water a bit at a time until it starts to come together.  Because I usually do long proofing times (12-16 hours), I only use a small amount of yeast.  Adjust as necessary if you're looking for a more traditional 1-3 hour proof.

I bake it at 450 for 20 minutes, then reduce and bake at 325 for another 50 minutes.


User name connotes credibility.
 
2020-08-12 8:18:35 PM  

testosteronephobe: connotes credibility.


Good alliteration!
 
2020-08-12 8:29:17 PM  
Reasons not to eat beans

1)  High oxalate content, the bad thing to eat if you are prone to the most prevalent type of kidney stone.

/As long as you ingest calcium with oxalate it balances things out.
 
2020-08-12 8:57:19 PM  

NotThatGuyAgain: Reasons not to eat beans

1)  High oxalate content, the bad thing to eat if you are prone to the most prevalent type of kidney stone.

/As long as you ingest calcium with oxalate it balances things out.


You must get a lot of username checks out.
 
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