Recipes

[RepresentingCaution]

My husband wants me to give him recipes to cook, but I'm not craving anything in particular, so please drop some suggestions!

Bonus points for things that use pinto beans. We got a 25-lb bag of pinto beans to save money recently.

 

[CupcakeNinja]

My husband wants me to give him recipes to cook, but I'm not craving anything in particular, so please drop some suggestions!

Bonus points for things that use pinto beans. We got a 25-lb bag of pinto beans to save money recently.

boil the beans.

 

[edgy_chuuni]

Make a bean strew and pour it over non-sticky rice. They really compliment each other

 

[Daitengu]

Burritos with beans. Really most beans will do.

 

[CCmei]

I agree on bean-based stews over rice. Stew and rice just go so well. If you have a slow cooker, throw the beans in there and it's like a magic pot of stew.

Make it into a thick Chilli and serve with cornbread. (goes well with tomato/ragu sauces) Add cheese and spices if you so prefer. Pretty hard to mess up a pot of chilli.

Pre-soak the beans and throw them into a cleaner lighter soup if you're making soup. Whatever you're having. Italian minestrone. (google Italian bean soups for ideas, they have quite a lot) Chicken noodle. Dumpings. Whatever. The pre-soak just saves you time cooking those beans, esp for lighter soups where you don't want it turning into pottage.
-On that note, try Turkish lentil soup with those beans. IDK how it works but butter and lemon goes well so....

Admittedly, bacon goes well with beans because they absorb it all up. Fry up the bacon and add them to your bean stew. A little bit goes a long way. Or when you're making a soup, throw in a whole ham hock,bones/chunks. They absorb that salt and flavor.

Go classic Mexican. Someone else said to make a burrito. I recommend cooking the beans with broth to make them tastier. Use them in burritos, bowls, side dishes.
You can also make salsa and bean dip, ready those chips. The beans work in any dip without worrying if it was cooked in flavor or not. Just add something rich. Sour cream. Avacado. Everything.

Fry it up into an elevated beans and rice, dish. MMMmm cuban style is good. Serve as a side dish to whatever.

Uhhhh throw it in a salad? They taste very good with corn.

This has been "I'm hungry", good luck with your beans.

 

[ThrillingHuman]

It it raw

 

[RepresentingCaution]

Burritos with beans. Really most beans will do.

He already doing that now-now.

 

[Theirl]

ngredients to make Delicious Fatty Beans:
1½ cups of carioca beans
4 glasses of water
100 grams of cubed pork loin
100 grams of diced bacon
100 grams of smoked sausage
½ onion chopped
2 garlic cloves
2 bay leaves
1 teaspoon dry chimichurri
1 coffee spoon of paprika
2 tablespoons chives
½ lemon (juice)
1 tablespoon of soy oil
salt

How to make Delicious Fatty Beans:
1
Soak the carioca beans in the juice of half a lemon for 2 hours - this will make the beans lighter and easier to cook.

Delicious Fatty Beans Recipe - Step 1
two
When cooking, chop the meats into uniform sizes, so that they cook evenly.

Delicious Fatty Beans Recipe - Step 2
3
Heat a pressure cooker with a little oil and fry the meats until the bottom of the pan is golden brown, as in the photo.

Tip: The golden background adds more flavor to this recipe, so let it brown without burning!

Delicious Fatty Beans Recipe - Step 3
4
At this point, add the chopped onion and garlic and sauté for 2 minutes, until wilted well.

Delicious Fatty Beans Recipe - Step 4
5
Now add the dry seasonings: paprika, bay leaf and chimichurri and mix well.

Tip: You can spice up the flavor of your fatty beans with whatever dry seasonings you like.

Delicious Fatty Beans Recipe - Step 5
6
Add the drained and washed beans and stir, until the golden bottom of the pan releases. Cover with water, adjust the salt and let it cook under pressure for 20 to 30 minutes.

Delicious Fatty Beans Recipe - Step 6
7
Remove the pressure and let the beans boil with the pan uncovered on high heat for 10 minutes, so that the broth thickens. Finish with chopped chives.

i dont know if u have basil where u live but basil is delicious

 

[georgelee5786]

Grab a bowl and spoon. Pour the beans into the bowl and add milk. Bam, bean cereal.

 

[RepresentingCaution]

Husband cooking: I'm getting everything and its mother dirty. *pauses, tosses slice of cucumber on me* There, now the mother is dirty.

 

[RavenRunes]

I second the bean and bacon stew thing. You could also try spicy bean burgers.

 

[Deleted member 58005]

This calls for @Paul_Tromba 's recipe!

 

[edgy_chuuni]

ngredients to make Delicious Fatty Beans:
1½ cups of carioca beans
4 glasses of water
100 grams of cubed pork loin
100 grams of diced bacon
100 grams of smoked sausage
½ onion chopped
2 garlic cloves
2 bay leaves
1 teaspoon dry chimichurri
1 coffee spoon of paprika
2 tablespoons chives
½ lemon (juice)
1 tablespoon of soy oil
salt

How to make Delicious Fatty Beans:
1
Soak the carioca beans in the juice of half a lemon for 2 hours - this will make the beans lighter and easier to cook.

Delicious Fatty Beans Recipe - Step 1
two
When cooking, chop the meats into uniform sizes, so that they cook evenly.

Delicious Fatty Beans Recipe - Step 2
3
Heat a pressure cooker with a little oil and fry the meats until the bottom of the pan is golden brown, as in the photo.

Tip: The golden background adds more flavor to this recipe, so let it brown without burning!

Delicious Fatty Beans Recipe - Step 3
4
At this point, add the chopped onion and garlic and sauté for 2 minutes, until wilted well.

Delicious Fatty Beans Recipe - Step 4
5
Now add the dry seasonings: paprika, bay leaf and chimichurri and mix well.

Tip: You can spice up the flavor of your fatty beans with whatever dry seasonings you like.

Delicious Fatty Beans Recipe - Step 5
6
Add the drained and washed beans and stir, until the golden bottom of the pan releases. Cover with water, adjust the salt and let it cook under pressure for 20 to 30 minutes.

Delicious Fatty Beans Recipe - Step 6
7
Remove the pressure and let the beans boil with the pan uncovered on high heat for 10 minutes, so that the broth thickens. Finish with chopped chives.

View attachment 15222
i dont know if u have basil where u live but basil is delicious

Yep. We pour that over our national rice dish and it's one of my favorites

 

[Representing_Tromba]

This calls for @Paul_Tromba 's recipe!

Spicy Ful Medames

4 cloves garlic
1 1/2 teaspoons cumin seeds, freshly toasted
2 teaspoons chile flakes
Kosher salt
2 (15-ounce) cans of fava beans(you can use pinto beans as a substitute)
3/4 cup extra-virgin olive oil, plus more for serving
1 tablespoon tahini
3 to 4 tablespoons lemon juice from 2 lemons, or more to taste

Put garlic cloves, cumin seeds, chile flakes, and a pinch of salt in a mortar and pestle and crush until seeds are cracked and garlic is in small, flimsy chunks. If you don't have a mortar and pestle, mince the garlic very finely.

Add one can of fava beans (with liquid) into a medium saucepan; drain the second can and add additional beans, garlic paste, olive oil, and tahini. Cook over medium-high heat, frequently stirring until liquid retains some brothiness but turns thick and sauce-like about 5 minutes.

Add lemon juice and salt to taste. If desired, mash one-third of the beans with a potato masher for a thicker stew, or mash all beans for a rich dip(like hummus). Serve with additional olive oil at the table.

If you are serving it to children, do not use chile flakes or cumin seeds as it will be too spicy for them. instead, use a sweet herb of choice, such as basil, and a teaspoon of sugar.

If you are not a fan of this recipe then I do have others. This is just one of my favorites.

 

[Leti]

Pinto Beans Pierogi

Ingredients​

FOR THE FILLING​

• 2 pounds (900 grams) pinto beans
• 0.5 gallon (2 litres) water
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 yellow onion (5 ounces, 140 grams)
• 7 ounces (200 grams) smoked bacon slab, or slices
• 1 tablespoon butter, for frying
• 1 pinch (less than ⅛ teaspoon) black pepper, freshly ground; for seasoning
• 2 pinches (less than 1⁄4 teaspoon) salt; for seasoning
• 1 tablespoon lovage, dried; can be replaced with estragon or marjoram

FOR THE DOUGH​

• 4+3/4 cups (600 grams) all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sour cream; 18% fat or more
• 1 egg
• ⅘ cup (6¾ fl. ounces, 200 milliliters) warm water

FOR GARNISH​

• 2 tablespoons butter, melted
• 2 tablespoons fresh lovage, chives or dill, chopped

SIDE DIP (OPTIONAL):​

• ½ cup (120 milliliters) sour cream

Instructions​

PINTO BEAN FILLING​

1. Place the beans on a strainer and rinse them thoroughly under running cold water.
2. Bring half a gallon of water (2 litres) into a boil. Add salt and sugar (a teaspoon of each) and stir it in.
3. Drop the beans into the boiling water. As soon as the water boils again, reduce the heat. You can cover the pot with a lid, but that’s not necessary.
4. Cook the beans for 2-3 hours on simmer after soaking or pre-boiling. This allows time for the beans to soften.
5. Once cooked, move the beans over onto a strainer again and rinse them under running cold water. Leave on the strainer to cool.
6. Peel the onion and dice it finely. Do the same with bacon. [Side note: you can double the amount of onion and bacon, to use as a pierogi topping / garnish]
7. Melt a tablespoon of butter on a skillet / frying pan. Add in diced onion and bacon. Fry together on a medium heat, stirring occasionally, until lightly browned. Set aside.
8. Grind the beans using a food processor, immersion blender or a meat grinder (using the smallest holes), until smooth and lump-free. I usually grind them unpeeled, but you can peel them beforehand.
9. Combine ground beans with fried diced onion and bacon. Season with two generous pinches of salt, freshly ground black pepper and a tablespoon of dried lovage.

PIEROGI DOUGH​

1. Sift the flour into a large bowl, add a teaspoon of salt.
2. Make a well in your pile-up flour. Add in an egg and a tablespoon of sour cream.
3. Using your left hand, start combining the wet ingredients with the flour. Then gradually start pouring in warm water (that’s what our clean right hand is for :)), observing how the flour absorbs the liquids. If you feel like the dough turns too sticky, that means it has had enough water, don’t add any more.
4. Shape the dough into a ball and place it in a bowl to rest. Cover with a cloth and set aside for 15 minutes.
5. Divide the dough into four parts, cover three of them with a cloth and set aside. Roll out one part thinly (1/16”-1/8"; about 2 - 3 mm), lightly sprinkling the dough with flour if necessary.
6. Use a small glass to cut out circles. Stretch them a little between your fingers, then place one heaped teaspoon of the bean stuffing in the center.
7. Fold in half and stick the edges together, and place on the board. Continue until you’re out of dough and filling.
8. In a large cooking pot, bring salted water (at least half a gallon -2 litres - ideally more) to a boil.
9. When the water is boiling, drop in the first batch of pierogi (about 10 - 12 dumplings at the time).
10. As soon as the water starts boiling again, reduce the heat to medium, cover with a lid and cook for about 2 minutes (counting from the time they float to the surface).
11. Fish pierogi out, one by one, onto a plate with a slotted spoon.
12. Plate the pierogi, covering with a touch of melted butter. Sprinkle chopped herbs on top. Serve while hot.

 

[BenJepheneT]

 

[RepresentingCaution]

Spicy Ful Medames

4 cloves garlic
1 1/2 teaspoons cumin seeds, freshly toasted
2 teaspoons chile flakes
Kosher salt
2 (15-ounce) cans of fava beans(you can use pinto beans as a substitute)
3/4 cup extra-virgin olive oil, plus more for serving
1 tablespoon tahini
3 to 4 tablespoons lemon juice from 2 lemons, or more to taste

Put garlic cloves, cumin seeds, chile flakes, and a pinch of salt in a mortar and pestle and crush until seeds are cracked and garlic is in small, flimsy chunks. If you don't have a mortar and pestle, mince the garlic very finely.

Add one can of fava beans (with liquid) into a medium saucepan; drain the second can and add additional beans, garlic paste, olive oil, and tahini. Cook over medium-high heat, frequently stirring until liquid retains some brothiness but turns thick and sauce-like about 5 minutes.

Add lemon juice and salt to taste. If desired, mash one-third of the beans with a potato masher for a thicker stew, or mash all beans for a rich dip(like hummus). Serve with additional olive oil at the table.

If you are serving it to children, do not use chile flakes or cumin seeds as it will be too spicy for them. instead, use a sweet herb of choice, such as basil, and a teaspoon of sugar.

If you are not a fan of this recipe then I do have others. This is just one of my favorites.

That sounds pretty awesome! The funny thing is that my son has a higher tolerance for spicy food than my husband. The first thing we found out on was this stuff a few months ago:

I had some chili & lime plantain chips recently, and he ate more of them than I did!

. . . . ?

 

[georgelee5786]

. . . . ?

You are probably better off not questioning what BenJephene says. I learned that the hard way...

 

[gogo7966]

. . . ?

it is a reference to a tweet about somebody eating beans while watching cars 2 at the theater

 

[RepresentingCaution]

My son has a higher tolerance for spicy food than my husband.

He also climbs into my lap and asks for the 85% dark chocolate I keep at my desk one or more times per day. I bite it into smaller pieces for him.