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I’m pretty sure this was in one of the first Perfectly Imperfect newsletters I read but there was a “recipe” for how to make delicious beans and it possibly one of my favorite meals to make. A life hack is to make a pot of quinoa with bouillon to pair with it (or your grain of choice, quinoa just cooks quickly) it is the warmest tastiest loveliest meal.
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i just rinse whatever bean i’m going with out of the can (i like navy beans and chickpeas) and pour into a bowl then season with a bit of salt, pepper, generous olive oil. then balsamic or if i don’t have that i do lemon juice. if the balsamic is sweet i might do both. simple and good. sometimes i add a dollop of greek or skyr yogurt on top especially if i’m eating black beans.
Sep 28, 2024
bean 🫶 love 🫶
my go-to pot of beans is
- 1 half of a onion
- 1 half of a lemon
- 1 small head if garlic, halved
- 1 parm rind
- any herbs in the fridge or bay leaf
- beanssss
- cover with water
——-add olive oil, toast the lemon + alliums and then add the rest. pinch of salt, and simmer until cooked through 😋
or lazy fun version— can if cooked beans, olive oil, grated garlic clove, and a tsp of calabrian chili to taste for heat!
Apr 19, 2024
one of my favorite foundational recipes comes from a Mexican cookbook (incidentally vegan!) called Decolonize Your Diet :) and pinto beans are chock full of protein. You can also use a pressure cooker or slow cooker with this recipe, I use my InstantPot for these.
Old School Pinto Beans:
“makes 6 cups (1 ½ L) or about 8 servings
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, peeled and minced
2 cups (500 mL) dried pinto beans
6 cups (1 ½ L) water
1 tsp dried oregano, preferably Mexican
2 tsp sea salt
In a frying pan on medium, heat oil. Sauté onions and garlic for about 5 minutes. Transfer onion mixture, along with beans, water, and oregano to a slow cooker. Cook beans on high heat for 4–6 hours or on low for 6–9 hours, or until skins are soft and insides are creamy. When beans are almost done, add salt and allow to continue to cook for at least 20 minutes to allow beans to absorb salt.
Serve beans whole, in their stock. When beans are served straight from the pot, they are called de olla. We often eat our beans this way, either serving up a big bowl for dinner or in small bowls to accompany a meal. Alternately, you can gently mash the beans in the pot until they are creamy and still soupy. (This was Luz’s grandmother’s preferred method.) To achieve a paste-like consistency, many cooks fry their beans in oil. Instead, we transfer beans to a dry frying pan on medium heat to mash them and allow them to reduce.”
Apr 16, 2024
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