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Any bean recipes for people who don't like beans?

I don't cook beans because I don't like beans.... but it occurs to me that maybe i just need to try them again, in a yummy recipe. Any suggestions?

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  1. Can you give us a few more details about what in particular you don't like and what preparations you found unsatisfactory?

    5 Replies
    1. re: eight_inch_pestle

      haha...i'd love to, except i haven't tried them in about 15 years!

      I've really only ever had baked beans. I remember mostly disliking the texture. They were kinda...gritty. I don't know if that's normal?

      I think that maybe if i tried them again in some sort of casserole or dish where the beans aren't the main ingredient I'd have a better chance of learning to like them.

      1. re: LukesBride

        You mean baked beans from a can, right?

        There are so many different kinds of beans out there, so it's really worth trying to like them. Personally I love beans - all kinds, expect for red kidney beans. Those are the devil's beans, right there.

        Perhaps ease yourself in by making a pot of chili? While there's a lot of debate about beans in chili, I perfer a meatless chili that is all beans. So, make some chili however you like it, and add a can* of drained beans near the end. Try black beans or pinto beans or chickpeas. If you still really hate them, they'll be fairly easy to eat around.

        Taco night is another great way to work beans into your meals. Open and drain a can of black or pinto beans, toss them into a skillet with a bit of oil, garlic and onion, maybe a hot pepper. You could even mix some shredded chicken in, too, to cut the beaniness. Serve with warmed tortillas and toppings.

        *I use dried beans, myself, but there's no sense in you buying a bag if you're not prepared to eat a couple pounds of them.

        1. re: precia

          i like the taco idea.... i'm going to try that for sure!

        2. re: LukesBride

          Baked beans from a can are, generally speaking, horrible. Give it another shot! :)

          I think you should use beans in a dish similar to one you know you already enjoy. Minestrone, if you're craving something Italianish, or a curry with chickpeas (or one of the dozens of dahls) if you want something Indian... Chili, Cuban black beans, etc etc.

          If it was a texture thing, maybe start with a pureed bean soup or one made with lentils that'll break down enough to have a smooth texture. 101cookbooks.com has probably a dozen fairly smooth-textured bean or lentil soups that would be a good place to start. Do try lots of varieties. I like pretty much any bean (except, like precia, red kidney beans -- tough skins, yuck!) but there are SO many varieties that you can surely find *something* you like! :)

          Good luck!

          Hummus is a good idea, and you can do a white bean dip with rosemary, garlic, olive oil, and red pepper flakes that's REALLY delicious.

          1. re: LauraGrace

            I made a white bean dip last night like you suggested and it was VERY yummy. Thanks!

      2. Have you tried/do you like hummus? Bean purees could be a start. possibilities are endless.
        What about edamame, which are soybeans? Even most kids love them. You can buy them frozen and rewarm them briefly in a pot of boiling water or in the microwave.
        I'm in New Orleans, where almost everyone eats "red beans and rice." Done well, they are creamy, a little spicy, and redolent of smoky pork--ham, smoked sausage, or some combination. Not gritty whatsoever.

        I'm going to try to find a recipe I have for a Spanish lamb and bean stew. It's really delicious, though a more cool weather dish, and the beans are trumped by the lamb and smoked paprika.

        3 Replies
        1. re: nomadchowwoman

          I would very much like to try your recipe for Spanish lamb and bean stew! Even if i don't LOVE it, i know my husband will!

          1. re: LukesBride

            OK--it's one I clipped, so I'll find it and get it to you.

            1. re: LukesBride

              Great--I found it online. Here's the link:

              http://www.nytimes.com/2010/04/14/din...

              Only thing I did different was use a boneless leg of lamb b/c I had it in the freezer. Served it for guests, and everyone loved it. And btw, this made a lot more than six servings--and I think we have pretty "average" appetites. It's quite filling.
              Maybe it'll make you a bean convert!

              *****************************************************8

              And here's another recipe, a very tasty and very easy "hummus" made with canned white beans, from the Orangette blog.

              2 large garlic cloves, or more to taste
              1 20-ounce can or jar white beans, drained and rinsed well
              2/3 cup well-stirred tahini
              ¼ cup lemon juice, or more to taste
              1 tsp salt
              Cumin, to taste
              Water
              Extra virgin olive oil, for serving
              Pita

              In a food processor, pulse the garlic cloves to mince them thoroughly. Add the white beans, tahini, lemon juice, salt, and a pinch or two of cumin. Puree well, scraping down the sides of the food processor bowl with a spatula as needed. Add water a couple of tablespoons at a time, until the hummus is as thick or thin as you like (I use about ¼ cup). It should have a very smooth, light, almost whipped consistency. Taste to check for seasoning, and adjust as necessary. Serve the hummus at room temperature, drizzled with olive oil, and eat with pita.

          2. I'm not a huge fan of beans in general but I recently made some cuban black beans inthe crock pot and they were awesome. Served with homemade flour tortillas, some yellow rice, some guac, some salsa and this chipotle cream chease sauce. Even my young kids liked them (a lot).

            1. One of my daughter's favorite foods is a simple bean salad. Canned white beans, drained and washed, lemon juice, salt, olive oil and some finely chopped shallots. Serve slightly chilled. The lemon juice really makes these zing. I make a batch about every 3-4 days.

              I love beans so much, so it is hard for me to really know what to offer you, since for me they are like the most wonderful comfort food! I hope you find something that helps.

                1. personally, i don't like beans of any kind. and boy have i tried. i want to like them so much for their nutritional profile, ease of preparation, variability, etc.

                  out of curiosity do you like peas?

                  the *one* bean i didn't hate as a kid was the lima bean. good with butter and parmesan...

                  you might try making a bean risotto.. start with rice and onions, use black beans, colby jack cheese, cilantro... top with salsa and avocado to serve.

                  garbanzo stew -- cook beans with garlic, S & P, crushed red pepper, and stock; saute some tomato, onions, basil and garlic together. add beans, the tomato mixture, along with fennel to the pot and stew together til fennel is tender. finish with some lemon and basil to garnish.

                  perhaps also consider making burgers --- black bean, pinto, white bean, whatever....

                  lentil soup - not a "bean," but do you dislike these as well? (i'm not a fan)... i like the seasonings on a soup though (i make it with cauliflower instead) --- crockpot diced onion, crushed tomato, celery, broth, lentils, cumin, coriander, S & P, and let it cook!

                  omelettes - saute beans with onion and garlic, then mash up a bit. make eggs, fill with beans, then serve with guacamole and salsa.

                  1 Reply
                  1. re: Emme

                    Oh, a kid who liked lima beans. That is the one bean most kids hate, hahaha...

                  2. I started using beans a few years ago to mix things up a bit and I got a lot of suggestions from this thread. I still make Gotvin's rice and beans for my kids (I use turkey or chicken sausage, plus red pepper rather than green pepper). Sometimes I use half kidney beans and half white beans (navy or cannellini). Also, I sometimes mash up the beans a bit and it gives the dish an almost creamy consistency.

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