All bean based food is 💩

[riffraffroff]

Shameless/goady thread for tried and tested any bean based recipes please!

Whenever I try to make something they taste like dry sand 🙄

I used to do a yummy casserole which involved chicken, chorizo, butter beans, paprika, tomatoes and onions.

Sadly I can no longer eat beans so the file in my brain with the specifics of amounts etc has been wiped, but you can probably pretty much make it up or Google it from that lot.

Surely anything sauce-y can’t be dry like sand? What about a chilli? Or look up greek ‘big beans’ (delicious with fresh crusty bread).

You would think so, but my beans defy logic

I love beany things. What do you use? My preference is to pressure cook dry beans rather than use tinned, if that is any help.

I don't have a pressure cooker and yes I do tend to use canned

Three big onions, chopped into thin-ish wedges, six cloves of garlic, lots of olive oil, chicken thighs for the number of people you have eating, ring of chorizo chopped into thick coins, three red peppers, 2 cans of butter beans (even better, the ones in jars).

Brown the chicken thighs in a big casserole so they look reasonable but aren't fully cooked through. Set them aside. Fry the onions and garlic in olive oil in the same pot, then add the chorizo and fry. Add the pieces of pepper (chop pepper into good bit). Put the chicken thighs back in and cook for about 20 mins or until cooked through. Add the butter beans, stir to make sure they are covered in the chorizo goodness and cook for 5 mins to warm through. From this point on, you can keep it warm in the oven or on a low heat on the hob until you're ready, but stir if on the hob as will catch.

I use vegan meatballs, but you can obviously use whatever you want. This is nice with butterbeans too 🤤

Blackbean lasagna is rather tasty

All beans are the work of the devil. I make my chillii with them, but then pick them all out.

Pasta fagioli is just unbelievably horrible.

I don't even like baked beans

Black bean and quinoa chilli is nice

Sauté a large onion, couple of carrots and celery all finely chopped (around the same quantity of each) add finely chopped leeks, stalks of parsley and garlic. Add can of chopped tomatoes, tablespoon herb de Provence, tsp paprika and can of mixed beans (use use Lidl's), season with salt and pepper, cook 20 mins.

It's gluten free, vegan but I serve with spicy sausages normally, (meat or the Linda McCartney chorizo ones) and crusty bread

Erm, unhelpful??

OP, try Italian white bean dip which is simple to make but super smooth; spanish giant butter beans in paprika and tomato,; mexican refried beans with a chilli.
I find that if you use brined tinned pulses you need to rinse them really well and rest them in warm water for 5 minutes before using.
If cooking fresh or from rehydrated, do not season until they are cooked.
Salt makes all pulses harder if its added during cooking.
Some people are really sensitive to the texture of pulses: it's a shame if you don't like them (as they are cheap protein) but lots of people have a similar sensitivity to the texture so don't torture yourself!!

If you mainly eat tinned, go for Napolina if you can get them (our Sainsbury's does them), I think they are so much better than own brand, you can stock up on them when they are on offer.

This is probably one of my favourite dishes ever...

So easy and amazing with some toasted sourdough

Yes some tinned beans are dry/hard. I found spending more gets a nicer bean - but I can't eat them anymore now anyway

Sounds delicious

I like beany things. I find they need a lot of sauce, maybe more cooking and quite a lot of big flavours, seasoning and fat with them. Eg chickpea curry with coconut milk, lentil and bacon soup, cassoulet.

Mmm a lot of bean stuff is nice.

Even beans on toast, especially if you enhance it with chopped tomatoes, walnuts/other nuts, Worcestershire sauce and other seasonings.

Lentils can be hidden in a porridge with cocoa powder and sweeteners, and it's tasty and nutritious.

I agree! I make something similar and it is so tasty and comforting. I’ll try your recipe, thank you, love the pine nut addition.