Vanilla ice cream

My suggestions would be to learn how to cook a perfect pot of beans on their own. Beans are wonderful and can be the star of their own solo show, complimented by salt, fat, and some humble aromatics. Carla Lalli Music is a bean queen and following her bean philosophy has given me the best pots of beans. This is a good starter recipe for brothy basil beans and this is more of a ‘beans and other things’ kind of recipe. Carla talks a lot about using fat liberally and as far as beans go, I have yet to overdo it. Don’t be afraid to really let that bottle of olive oil glug glug glug away.

If you’re going for canned bean ideas, I like doing crispy roast chickpeas or a simple chana masala. I find other canned bean applications are fairly lackluster compared to the flavor and texture payoff you can get from cooking from dried. That said, canned beans are great in a pinch and I always have a few kinds in my pantry.

Get a can of black beans and some rice. Make the rice, put the beans on top. Black beans and rice.

There are 3 quickish bean recipes that I make. There’s a range of effort levels for each.

Chana Masala. Start a pot of rice. Maybe add bullion. Sautee onions, throw in garlic, sprinkle in curry powder. Strain and add a can of chickpeas. Add any can of tomatoes (fire roasted, w/ green chiles, plain). Maybe a little can of diced chiles. More curry powder. Low heat until the rice is ready. Serve the goop over rice. Or mix them.

Lentil soup. Sautee onions. Add garlic. Add broth and bullion. Add carrots, celery, tomatoes, maybe bits of potato, and some spices (I do a random Penzey’s blend, smoked paprika, bay leaves) and boil it. Add lentils. Simmer until it’s right.

Bean tacos. Heat some corn tortillas, either foil wrapped in the oven or fried until they’re crispy. Sautee some onions and peppers (bell, poblano, jalapeno, fresno, idk). Strain and add a can of pinto or black beans. Smash those up a bit. Maybe add tomatoes. Add taco or adobo seasoning and some MSG. Maybe some cubed up leftover chicken. Goop some of that into each tortilla. I like to have pickled red onions in the fridge to add. For sauce, I usually have plain Greek yogurt, so in a bowl, mix yogurt, salsa, hot sauce.

My all time favorite BEANS recipe: Take 28 grams of dried BEANS, and grind them coarsely. Put BEANS into a suitable vessel that can strain. Take 475 grams of 200°F HEATED WATER. Pour about 75g into BEANS and wait 30 seconds. Pour the rest of the HEATED WATER into BEANS, stir it, cover it, and wait 3 minutes. Strain your BEAN JUICE into a SUITABLE CONSUMPTION VESSEL. Enjoy your HEATED BEAN JUICE.

Definitely recommend posing this question to the folks over in !food as well! I’m sure the people there would also have recipes to share.

I’d also throw in refried beans/frijoles refritos. I’d use this either as a side or as a filler for tacos and burritos. Pinto beans, really finely chopped onions and jalapeños, chili powder, pepper, salt, garlic, cumin, whatever other seasonings you like. Mash 'em to your preference.

I’m a fan of peas and lentils because they require no soaking

I’m also fortunate enough to have a pressure cooker for when I need beans now but have misplaced my time machine and can’t go back to last night to start them soaking :]

My best “recipes” are just adding dried spices and condiments directly to the cooked beans, to-taste. I’m with you on “comfy staples for when feel not good.”

Try combos like:

• hot sauce, chili powder, smoked paprika, onion and garlic powder, salt and pepper, powdered lime
• dried dill, tarragon, marjoram, garlic and onion powder, Worcestershire sauce, dijon mustard, pepper
• soy sauce, chili powder, garlic and onion powder, sesame oil, leftover duck sauce packets from takeout, dash of vinegar, pepper
• cook beans with a bay leaf; chili powder, paprika, cumin, cardamom, tiny pinches of clove and allspice, salt and pepper
• rosemary, sage, thyme, salt and pepper, tiny pinch of nutmeg

DIRECTIONS:

Step 1. Open the can