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“Fried” optional I suppose, but I would love to get a couple of peoples’ favourite recipes for ways to cook beans for eating with rice.

I would prefer not just re-posted recipes from the internet if that isn’t too snooty.

Bonus points if it requires me to add more spices to the cupboard.

    • JustSo [she/her, any]@hexbear.netOPEnglish
      2·
      15 days ago

      ty ty!

      I don’t think I’ve ever seen that particular variety of bean shown in the link you shared, I’ll have to keep an eye out though because they look good. either way I can make that recipe work

    • JustSo [she/her, any]@hexbear.netOPEnglish
      2·
      15 days ago

      I also like to roast chick peas with a chana masala spice mix and olive oil. Very tasty

      there’s no reason I couldn’t do this with rinsed and dried canned chickpeas right? what temperature is appropriate for roasting chickpeas?

      • ComradeSharkfucker@lemmy.mlEnglish
        2·
        15 days ago

        I used dried and soak overnight but canned is great too. I do 350°F single layer for 30-35 minutes. You want them to have a crispy exterior but creamy interior. Should look golden brown.

        Also I recommend only making enough for one serving. Once the chickpeas cool their texture gets less nice.

        • JustSo [she/her, any]@hexbear.netOPEnglish
          2·
          15 days ago

          Sounds like a real treat. Hopefully I can convince the chickpea non-enjoyer in my life to see the error of their ways using this cuz it sounds irresistible.

          • ComradeSharkfucker@lemmy.mlEnglish
            1·
            15 days ago

            I also just highly recommend making chana masala. I initially started doing this because I forgot some chana masala ingredients from the store but still wanted some chick peas lol. Anyway I hope you enjoy ❤️

  • FlakesBongler [they/them]@hexbear.netEnglish
    5·
    15 days ago

    Easy black bean recipe that I use frequently

    Put a little oil in a saucepan, heat it up over low heat

    Toss in some onion powder, garlic powder, oregano and cumin (i usually use around 2 tsp. each), but most importantly you’ll want to grab some Sazón Goya (there are others, but this is what I use) and put in a sachet for about every pound of beans you’re gonna cook

    then just cook up the seasoning until it smells very fragrant, then add your beans (if they’re canned, use the bean water, if you made them from dry, add some water or broth) and simmer until everything smells nice and the beans are hot.

    serve with rice or whatever you’re feeling like eating beans with

    nice and lazy recipe, but it eats good

  • microfiche [he/him]@hexbear.netEnglish
    4·
    15 days ago

    Refried pintos -

    Pintos, garlic, onion, cumin, chili powder, ancho chili pepper, S&P, achiote paste (annatto seeds w spices, ground up) - not sure about achiote availability wherever you are, I can throw a rock and hit the Mexican border from my front door almost so it may not be readily available where you are.

    Sweat diced garlic and onions. Set aside. Rehydrate ancho chili. De-stem and deseed chili. Purée chili, garlic and onion, otherwise chop as fine as possible. Anchos are low heat, 1000-1500 scoville units so it won’t hurt coming out.

    Mash beans. Pour a couple oz of oil into a pot. Heat oil. Add bean mash. Fry mashed beans until some color gets on the mash. Stir and repeat. Add puree. Season to taste, salt, pepper, and achiote paste. If you aren’t making vegan, you can use Manteca for the oil here.

    Achiote really makes a difference I think, just don’t overdo it. You can add tomatoes, top w cheese, top w cilantro, whatever works.

    That’s the ‘recipe’ I got from my ex-wife’s grandma from Mexico. No measurements at all, just add this and this and that until it tastes good.

    • JustSo [she/her, any]@hexbear.netOPEnglish
      2·
      15 days ago

      reading that made me so hungry. it looks like I can get achiote paste here, so that’s very exciting.

      I’ll have to do a little chili shopping to have a go at this one. I need to start growing peppers again.

      thanks for sharing the recipe :D

  • penitentkulak [none/use name]@hexbear.netEnglish
    2·
    15 days ago

    My refried bean recipe:

    Instant Pot (I have a large 8qt so you may have to scale this down, if you don’t have one you could do this all in a slow cooker or pot on the stove it’ll just take longer):

    • 1250g (~2lbs 12oz) dried pinto beans (or your bean of choice)
    • 1 28oz can whole peeled tomatoes (add these at the end if you’re doing stovetop/crockpot).
    • 1 1/2tsp BBQ rub/smoked paprika
    • 1/2tsp onion powder
    • 1/2tsp garlic powder
    • 1/2tbsp oregano
    • 2halved onions
    • 6-8 cloves garlic, smashed
    • 4 bay leaves and/or or 1/2 sheet dried kombu
    • 3.75L/16cups water (or to max fill line on IP)

    Fry:

    • 1/3cup light olive oil/canola oil
    • 3 medium onions, diced medium
    • 1 jalapeno, seeded and minced (adjust for spice tolerance)
    • 6-8 cloves garlic, smashed
    • 2tbsp tomato paste
    • 1 1/2tbsp guajillo chili powder
    • 1 1/2tbsp pasilla chili powder
    • 2tbsp other mixed mexican chili powders (new mexico, cascabel, etc, or more guajillo/pasilla)
    • ~1tbsp chili powder (the american kind)
    • 1tbsp cumin
    • ~1/4tsp ground black pepper

    To finish:

    • 1 tbsp oregano, mexican style preferred
    • 1/2tbsp epazote (or 1/2tbsp more oregano)
    • 1-1.5tsp MSG/Accent
    • 1tbsp bouillon powder, or better than bouillon, or adobo seasoning, or 2 sazon packets
    • Salt to taste if needed

    Rinse/sort beans (no need to soak), add to instant pot, add ingredients then add water to max fill line. Pressure cook high 45min, wait at least 15min then pressure release. Remove onion halves, garlic, bay leaves and kombu. Don’t worry if you don’t get all the garlic/onion.

    While they cook, fry onion/jalapeno on med-high heat until onion is very browned almost burning, then turn down to medium and add garlic/tomato paste and fry another 2-3min. Add the chili powders/cumin, fry 30 sec then shut off heat.

    Add remaining ingredients and fried onion mixture to beans after pressure release. Use immersion blender to blend to desired texture.

    • JustSo [she/her, any]@hexbear.netOPEnglish
      2·
      15 days ago

      1250g (~2lbs 12oz) dried pinto beans (or your bean of choice)
      […]
      Rinse/sort beans (no need to soak),

      Just to clarify, you don’t rehydrate the beans in any way and the pressure cooking does all the necessary… idk… protein breakdown or w/e it is that happens when you soak and prepare beans the usual way? doggirl-sweat

      This recipe looks very useful. I like using our instant pot style cooker for making bulk things. Thank you. :D

      • penitentkulak [none/use name]@hexbear.netEnglish
        2·
        15 days ago

        Just to clarify, you don’t rehydrate the beans in any way

        that’s right, I just rinse to remove the dirt on the beans. the long pressure cook completely cooks them. kenji lopez-alt thinks they actually taste better unsoaked

        This recipe looks very useful. I like using our instant pot style cooker for making bulk things

        exactly what I’m going for with this recipe. I make this huge batch once a month or so and freeze mason jars of it because I eat it for breakfast every morning lol.

        • JustSo [she/her, any]@hexbear.netOPEnglish
          2·
          15 days ago

          huge batch once a month or so and freeze mason jars of it because I eat it for breakfast every morning lol

          These are the achievable life goals that nobody understands except hexbear. do you eat your breakfast beans with toast or rice or nothing in particular?

          • penitentkulak [none/use name]@hexbear.netEnglish
            2·
            15 days ago

            “quesadilla” that’s just these beans in a tortilla, a couple slices of toast, and if I’ve got the time fried potatoes/plantains. I’d guess that’s my breakfast about 320 days a year beanis

    • JustSo [she/her, any]@hexbear.netOPEnglish
      2·
      15 days ago

      looks like I’ve finally found something that I can’t source. there are importers who had it at one point but it looks to be out of stock everywhere.

      this is one of those things where I wouldn’t dare to try and substitute without being very familiar the real deal I think. weird that the sauce is so hard to get here, it looks like half of costa rican cooking is built on top of it (kidding/sorta). I’mma try to remember to seek this out though cuz I just read a long blog post waxing lyrical about Salsa Lizano and it sounds very special.

      • penitentkulak [none/use name]@hexbear.netEnglish
        1·
        15 days ago

        Yeah I think I’ve only ever seen it in a latin american grocery store once years and years ago, I got turned on to it by a friend who had spent time in Costa Rica traveling. there’s an online grocer up here in Canada that I recently found that stocks it, I got incredibly excited to find it again. it is an incredibly unique taste!

  • varmint [he/him]@hexbear.netEnglish
    2·
    15 days ago

    Put a can of black turtle beans (strained and washed) in a frying pan with oil

    Stir them and semi mash them until you have lots of crispy bits

    Add spices as you cook: garlic, chili powder, apple cider vinegar, agave syrup, salt

    Put em on rice or inside a burrito

    beanis