CheapHealthyFood

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Raindrop@lemmy.world

BEANS (lemmy.world)

submitted 1 year ago* (last edited 1 year ago) by Raindrop@lemmy.world to c/cheaphealthyfood@lemmy.world

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My current favorite bean situation (a recipe from a friend):

2 cans* of beans (usually black)
1-2 tablespoons minced garlic
1 tablespoon apple cider vinegar
1 tablespoon oregano
1/2 onion, diced (yellow or white)
Salt, pepper, onion powder, garlic powder, to taste

Drain and rinse beans (if from a can).
Put them in a medium-sized pot.
Fill pot with water just until beans are covered.
Add all ingredients and stir.
Bring to a boil with the lid on.
Turn down to low to simmer for 30 minutes.
Take off lid, stir, and finish cooking until you have your desired consistency (we like it a little mushy).

*I haven't been able to figure this out texture-wise with our dried black beans, even after soaking and cooking for a long time, so I'll have to work on that a bit. But beans in cans work really well!

What are your favorite ways to make beans?

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[–] BakingCookies@lemmy.world 1 points 1 year ago* (last edited 1 year ago)

We eat a lot of beans, and I like to use the instant pot to cook dried beans because I don't even have to remember to soak them overnight. We eat beans in enchiladas, tacos, nachos, southern style pintos and cornbread, black beans and rice, and I love to add them to soups to bulk it up a bit. Tomato soup with chickpeas or greart northerns is fantastic!

[–] another_kbin_addict@lemmy.world 1 points 1 year ago (1 children)

I have never heard a of a bean recipe like this, intrigued!

What role does the Apple cider vinegar play? Just a little tartness or is it to kill the onions a bit?

[–] Raindrop@lemmy.world 2 points 1 year ago

That's a good question, I'm not really sure. I'll ask my friend since it's his recipe. The last two times I've made it, I've actually forgotten to add the ACV and it's been great. So it's probably not needed!