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Feb 20, 2012 02:03 PM


I grew up in NYC and was exposed to many different curtural cusines...boy did I love it.....
I have had beans prepared in many different homes and restaurants....keep in mind that my ancestors are from Puerto Rico, Spain, and the wife is from Ecuador and we live in New York my beans are sort of "HYBRID"....not for the milage but for the taste......

I love beans with anything.....rice of course, yogurt....Kashe, cooked barley, fresh vegetables, such as lima beans, fresh corn, beans with smashed papas and butter....PLEASE GIVE ME VERSION....I love fusion food....

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  1. I love beans too! One of my favorites is a simple pinto bean soup. Soak beans overnight. Soup consists of chicken broth, chopped garlic and onion, salt and pepper. Simmer 3 hours or so. If you want to jazz it up a bit, add a ham hock before the simmer. To the bowl of soup you can add more chopped raw onions and cilantro. Or nothing at all.

    1. Hi Phreddy, Beans are one of my favorite foods too. You might enjoy a black bean salad. You can make this with cans, but fresh is so much better. In large mixing bowl, mix 2 c. cooked black beans, 2 c. cooked corn kernels, 1/2 c. diced onion, 1 minced clove garlic, 1/3 c. chopped cilantro, 1/3 c. chopped red bell pepper, 3 T. olive oil, 2 T. fresh lime juice, 1/2 t. cumin seed, salt and pepper to taste. Blend and chill or serve at room temp., can also be heated. This is great as a salsa, but I also like it just as a salad, or scooped up with tortilla chips or used as an omelette filling with some questo fresco or feta cheese.

      1 Reply
      1. re: mamachef

        I will definitely try it...sounds real easy....

      2. What does your wife bring to the bean party. The first bean the comes to mind when I think of Ecuador is the dry roasted haba (lima), the second the chocho (lunpin).

        1 Reply
        1. re: paulj

          She makes the best white, black ( of course) lima with soupa de galinia and of course red beans....she usually makes her white beans on Sunday....a bit of pork, a little pumpkin..and of course sofrito...

        2. I am also a bean enthusiast.

          In my childhood I had lots of refried beans and the standard was pinto. However, I have fallen in love with refried black beans. I fry a tiny bit of soyrizo, stir in canned black beans, some water, and some Mi Victoria red enchilada sauce, a tiny can of rajas de chile, a pinch of salt, and some shredded mozzarella. I have been having this for breakfast with a fried egg on top lately, but usually it's a side dish with a grilled meat meal.

          1 Reply
          1. re: luckyfatima

            OOOOO! that sounds delish.....I will let you know

          2. I make a soup w/onions, carrots, garlic; 1 cup elbows, 1 can diced tomatoes, 4 cups chicken broth, 1 bunch fresh baby spinach and 1 can white beans, drained and rinsed. I usually use canned beans but it is better w/fresh.

            I make a wonderful corn and black bean salad : 1 can NIBLETS corn, do not substitute; 1 can black beans, drained and rinsed; enough ranch dressing to moisten, should NOT be soupy; and roasted salted sunflower kernels to taste. I take this everywhere and my kids grew up with it and make it themselves now.

            both of these are extremely easy and great go-to meals.

            1 Reply
            1. re: laliz

              The soup I had growing up was similar, but my Spanish grandmother would only use a fresh killed chicken, carrots, onion, a whole green pepper, some cloves of garlic. She would soak and par cook white beans at the same time in a different pot. They would then be joined and cooked for another hour or so. She added salt and pepper at the end along with some chopped cilantro chopped parssley and chopped red onion on the side