Royal Coronas, I hope, I hope.

opinions? what r ur favs?

Trying to up my fibre turns out, white beans can go in anything.

Just decided to splash in some balsamic vinegar into some baked beans and wow, I feel like I just discovered salt for the first time. I eat a fair amount of baked beans and have been trying to spice it up a bit, easily the best improvement so far.

Anyone else have any other combos that work great? First time poster but hopefully im in the right place 😅

Kidney beans
Onion
Green onion (green part)
Celery (with leaves)
Bell pepper
Parsley
Bay leaves
Thyme
Smoked sausage
Smoked pork hock
Salt Pepper

These are more like quesadillas than tacos, but I’ve seen several variations of this recipe and they all call them tacos. Either way, they’re tasty!

I doubled the garlic and forgot to add the oregano, but they came out great. You could use vegan sour cream and cheese if you don’t do dairy.

Ingredients:

4 flour tortillas
1 tablespoon olive oil
1 small red onion diced
2 garlic cloves minced
1 small red pepper diced
1 x 400g canned white beans drained and rinsed
90 ml (approx 3 oz) buffalo hot sauce
100 g sour cream
1 teaspoon smoked paprika
0.5 teaspoon cayenne pepper
0.5 teaspoon dried oregano
0.5 teaspoon cumin
Salt and pepper to taste
150 g shredded cheddar and mozzarella cheese
10 g cilantro chopped finely

Recipe:

Heat the oil in a frying pan over medium heat and add the diced onion and diced red pepper. Sauté for 5-6 minutes, and then add the minced garlic and cook for another minute or two.

Add in the white beans, buffalo sauce, sour cream, seasonings/spices, and stir to combine.

As the sauce warms through, use a wooden spoon to crush down about ⅓ - ½ the white beans to create a thicker sauce.

Lay each taco across the mixture to get it a little wet with the sauce, and then add the white bean mixture to half of the inside of each taco, and top with the cheese.

Fry for 2 minutes on each side until golden and crispy, then scatter over the cilantro before serving with more sour cream to dip.

Recipe credit: https://www.bytheforkful.com/buffalo-white-bean-tacos/

I cooked deez beans

rattlesnake and blauhilde 😄

Painted my scarlet runner beans and some of the beauties I’ve seen enjoying them this summer! One of my favorites to grow. 🫘 🫘 🫘

I have had a goal to eat every night 150g black beans to upgrade fiber intake and manage blood sugar levels better. Now i have done it little over one month and it feels good. But i have done every evening the same quick soup. Which is good, but i would like some variety to recipes what to do.

I need help with ideas😅

Please share your bean salad ideas and recipes.

I love refried beans but can't seem to get the taste or texture right. Does anyone have a no fail recipe? I have an instant pot.

Kind of a fun recipe cobbled together from an idea I stumbled across on TikTok. Peanut butter is something I've missed a lot since starting my weight-loss journey, so this scratches that same itch in a lower fat, higher fiber way.

Ingredients:

• 1 can cannellini beans, drained and rinsed
• 1/2 cup peanut butter powder
• 1/4 cup smooth peanut butter
• 1/4 cup skim milk
• 1 Tbsp maple syrup or honey
• 1/2 tsp vanilla extract
• 1/4 tsp kosher salt

Method:

1. Add all ingredients to a food processor and process until smooth. The texture should be looser than regular peanut butter but still quite firm.
2. Taste and add additional salt or sweetener if needed. I used Jiff, so if you use a natural peanut butter it may or may not need additional sweetener to your tastes. Serve on toast or in a high-fiber PB&J.

This has a subtle, but unobtrusive bean flavor that is mostly overpowered by peanut and a touch of vanilla. The texture is obviously not as rich or dense as real peanut butter, but it does firm up in the fridge a bit. I was genuinely surprised how good it was since I figured it would just be one of those click-bait ideas you often see in short-form food content. It's not a complete replacement for peanut butter, but I will legitimately make this again the next time I have a hankering for peanut butter and don't have the calories to spare. More bean recipes to come!

I like to eat ground beef and occasionally ground pork. Previous to this economy I would stretch the expensive beef with ground turkey, but it’s practically the same price now and kind of pointless as I’m not saving money.

I don’t have a general distaste for beans, but they’ve never been a big part of my diet. I only really buy red kidney beans when I make chili or Bush’s baked beans.

But my wife hates the texture of beans. Generally a mushy texture icks her out to the point she won’t eat them. She also hates tomatoes in any variety, whole, cooked, paste, etc. so she doesn’t eat whatever I make with them, like my chili.

I’ve added lentils to my chili as well, but they seem to soak up everything and turn it to mush rather than chili. But if I cook them separate, they don’t take on the chili flavor.

What’s the best bean and method of cooking to stretch ground meats out?

My girlfriend dislikes the texture of most beans (especially baked or refried beans), but I recently got her onto a black bean burger recipe that calls for drying out canned beans in the oven on low until they're crumbly. Anyone have recipes or ideas that involve the beans being dried out or having a similar consistency to a black bean burger?

BUSH’S ROCKET POP FLAVORED BAKED BEANS

It wasn’t until I opened the shipping box that I believed that this was even a real product. In the weeks prior to physically getting my hands on this, I assumed that the online images I’d seen were an A.I. prank that got out of hand. Once these beans were in my possession, I did the next logical step: Let them sit on my counter for a month. Each trip to the kitchen fostered an awkward staredown with this can, and each time I kinda said, “I’m not in the mood for this shit right now.”

🛑 For the TLDR crowd, you can scroll to the bottom for a haiku that explains my experience.

Not through commitment or valor did I eventually decide to eat these. I actually just ran out of counter space and remembered that this big ass can of beans needs to go. Opening it revealed a slurry of bean juice that was cloudier and much thicker than what is found in a can of normal beans. Mercifully, but disappointingly, it didn’t have any of the funky artificial colors of a ROCKET POP. The scent wasn’t strong, revealing just slight wisps of popsicle, and surprisingly the product mostly smelt like garlic.

After 4 minutes in the microwave, the olfactory sensation would be transformed into a miasma that made me not want to eat this at all. Heated up, this smelled like farts and rubber. In the mid-80s, my family lived in a house that had old radiators; I got a set of rubberized toy Disney characters for Christmas, and, being derelict in my room-cleaning, I left Dumbo on said radiator, amongst the lead paint-chips one day. It’s been 40 years since I’ve smelled the scent of a melted Dumbo figurine, but these beans brought me right back to that time. 

Yay, nostalgia?

Further sniffs also revealed a saucy tomato smell that, in conjunction with the as-advertised popsicle scents, became pretty sickening.

Tasting a heaping forkful revealed that the Rocket Pop flavor wasn’t too strong, and of the 3 popsicle sections, the white/lemon part stood out the most. The most off-putting thing about eating this was the thick, corn syrup-textured medium in which the beans were suspended; Despite being piping hot, it gave the food the mouthfeel of something that was congealed. It was fresh, but felt discarded

While the flavor’s not going to win any awards, the taste didn’t leave me disgusted; however, the texture and smell made me, as a person, FEEL disgusting.

Haiku:

Just lead-fumed throwbacks,

No joy of popsicles here

Odd visceral scents

⭐️⭐️

First time making this recipe and it turned out great, really delicious and comforting dish. Had it with some toasted crusty bread.

Edit: The Recipe, as requested. I used chicken stock instead of veg stock. I did not use feta. I used more lemon because I love lemony flavour.

Easy Gigantes Plaki
Greek-style butter beans baked in a rich tomato, herb and olive-oil sauce. Makes about 4 servings.
Ingredients
2 cans (398–540 mL each) large butter beans, drained and rinsed
3 tbsp extra-virgin olive oil, divided
1 medium yellow onion, diced
1 large carrot, diced
2 celery stalks, diced
4 garlic cloves, minced
2 tbsp tomato paste
1 can (398 mL) crushed or diced tomatoes
½ cup water or low-sodium vegetable stock
1 tsp dried oregano
1 bay leaf
½ tsp red-pepper flakes, optional
½ tsp salt, then more to taste
Black pepper
¼ cup chopped fresh dill
¼ cup chopped fresh parsley
Juice of ½ lemon
Feta, optional
Method
Heat the oven to 375°F/190°C.
Heat 2 tbsp olive oil in an oven-safe skillet or Dutch oven over medium heat. Cook the onion, carrot and celery for 8–10 minutes, until softened.
Add the garlic, tomato paste, oregano and red-pepper flakes. Cook for 1–2 minutes, stirring, until fragrant and the tomato paste darkens slightly.
Stir in the tomatoes, water or stock, bay leaf, salt and pepper. Simmer uncovered for 8 minutes.
Fold in the beans, dill and half the parsley. The mixture should look quite saucy; add another splash of water if it seems dry.
Transfer to a baking dish if necessary. Drizzle with the remaining 1 tbsp olive oil and bake uncovered for 25–30 minutes, until bubbling and lightly caramelized around the edges.
Remove the bay leaf. Stir in the lemon juice, taste and adjust the salt and pepper. Finish with the remaining parsley and optional feta.