Smell those beans, they’re beginning to boil.

[Woodfireguy]

Now, I whish I was strumming my six string on my front porch swing. I’ve been reading a lot about beans on the food forums that I visit. It seems that there’s a lot of controversy on how to cook dried beans. I got that part down. Now I want to use them in some new ways. This morning I am going to eat white Kennedy beans for breakfast with a little EVOO and pepper while they’re still warm. The salt is already in there from brining them overnight. Can some of you CH turn me on to your favorite way to eat beans?

[Uncle Bob]

.........and rice

[DiningDiva]

Check out Rancho Gordo Beans. Everything you've ever wanted to know about beans, and then some. Lots of varieties. So far everyone I've tried has been delicious

http://ranchogordo.com/

[Woodfireguy]

Great resource. I book marked it. The one bean I can’t seem to cook is a dried Fava Bean. The ones I have are huge and they fall apart in the water leaving just the skins for the most part. If I pull them when they are still whole, they’re raw. Maybe I should try soaking them for 24 hours instead of 12 hours.

[Val]

a regular and much revered poster here Goodhealthgourmet has a fantastic black bean dip recipe...I've subbed red beans for it...haven't tried white beans yet but no doubt they'd work just as well...

[sedimental]

Mayocoba beans (or sometimes called Peruvian beans) are great and make excellent re-fried beans. Much "smoother" than pinto's with a more buttery taste. If you have a Latino supermarket they will be there.

[Woodfireguy]

This is so cool. I knew you guy's would come up with some great stuff. I will look for them.

[maestra]

Second these beans -- "peruanos" have swept the Mexican communities out west. You won't go back to pintos after you try them.

[mamachef]

I need to find these Mayocoba beans.....they sound like they'd be great mashed and seasoned.

[tcamp]

Bean soup, along the lines of mamachef's suggestion, is a staple. Hot italian sausage, mushrooms, beans, greens, maybe a sweet potato or cut up winter squash.

Beans mixed with sausage slices, over pasta or alone with some parmesan grated over.

Bean and cheese burritos, maybe some rice and sauteed veggies, these are a lunch box regular for my teens.

White beans, pintos or garbanzos, thrown into salads.

Garbanzos, tossed with olive oil, S&P, and roasted or pan fried for a snack.

Various types of bean salads, with a warm vinegarette and lots of chopped parsley and garlic.

To name a few.

[Woodfireguy]

Thanks tcamp...I do a lot of salads with beans, but I'm trying the roasted garbanzos. I'm going to get those soaking right now.

[tcamp]

forgot to mention, sprinkle with smoked paprika at the end if you have some of that around and like the flavor.

[Woodfireguy]

Will do

[mamachef]

Wfg: If you want to get really freaky with your legumes, I have a recipe for a deepfried garbanzo snack that's out-of-this-world. Very addictive. If you'd like it, let me know.

[Woodfireguy]

Lets do it. Sounds good. Do they taste like corn nuts?

[mamachef]

Better, and I'll get it right to you.

[mamachef]

They have a nuttiness that's hard to describe, but they are delicious. These need to chill and dry out in the fridge so it's good to start the beans a day in advance. You'll need 2 cans of rinsed drained garbanzos; spread out in one layer on a shallow pan and cover; chill in refrigerator for 24 hours. (Of course, you can use reconstituted dried garbanzos for this too....honestly, though, I've done both and couldn't tell the difference. Ok, so you'll also need oil for deep frying, at 360 degrees. When oil is up to temp, fry chickpeas in small batches until they float to the surface, about 1 1/2-2 minutes. Drain on brown paper bags, and dust with Cajun seasoning and some salt, or experiment with any herbs or spices that you like. These things are soooo gooood with a cold beer........seal, when cooled, in airtight container. If you have any left.

[Woodfireguy]

Thanks Mama. I will give them a whirl when I get the fryer out.

[greygarious]

Though I live in Massachusetts, I've never heard of "Kennedy beans".

I add cooked beans to mixed green salads, where they make a nice textural addition.
I urge you to try "fauxtato salad". Soak and cook dry large lima beans. These are what are called butter beans when you buy them canned, NOT the smaller, grassy-tasting green lima.
Simmer the beans until they are quite tender. It's okay if some of the skins have begun to split. Then use them in your favorite potato salad recipe. If you close your eyes, it will be hard to tell that you are not eating potatoes. I have never tried subbing limas for mashed potatoes because you'd have to get ot the ricer or food mill to get rid of the skins but I'll bet that would work too.

[mamachef]

This is a great idea and I'm going to give it a shot. Thank you!

[Woodfireguy]

Me too

[sueatmo]

Many, many years ago, I encountered fresh butter beans at a local GA grocer, as we were traveling home from Disney World. That night at the campground, I made the butter beans and I remember them being very good. I would prefer them to lima beans any day.

[greygarious]

I looked it up once, and found that "lima" refers to the origin of many different beans being Lima, Peru. Nomenclature varies, obviously. So, a butter bean is a lima bean, but the converse does not apply. I have never used the SMALL dried limas because although they too are white, I am concerned that they might taste like the frozen green lima beans. For me, a little of those goes a long way!

[sueatmo]

You can make hummus with any cooked bean. I was thinking about this when I was eating this delicious sunflower seed butter I found at Whole Foods. The sunflower butter reminds me of tahini, but I like the flavor better. You can make a really nice sandwich with your own hummus, grilled peppers, and of course good bread.

I cook beans separately in the pressure cooker when I make chili. I chill them overnight, then add them to the prepared chili the next day. I'd like to try a "white chili" recipe for the warmer months. Haven't got any further than thinking about it though.

Before I went low carb, I made beans in the pressure cooker often. And the way we like to eat them is simply prepared, with aromatic vegetables and a piece of pork for flavor, and with a side of cornbread. Sadly, I can't do this much anymore, but to both of us at my house, this is a favorite meal. Mr. Sueatmo would say that his fave bean is navy. But I cooked great northerns instead. My fave is the Anasazi bean.

[Woodfireguy]

Thanks, I’m stuck on Kennedy beans right now. I like the meaty texture. Love the hummus thing.

Beans is good.

[mamachef]

I LOVE bean soup, especially with greens, garlic and a little sausage for flavor. No pasta in ours, though; so not true Pasta y Fagioli, but hella delicious.

[Woodfireguy]

Thanks Mama. I ate that as a kid and it sounds good for lunch today.