We're on a prescription low-carb diet, so we don't do many beans... however, when I do make any, it's a long process. I buy dry beans, then soak them in several water exchanges overnight. Then I simmer them, usually in my slow-cooker, with some seasoning: minced onions, a couple smashed garlic cloves, maybe some red pepper flakes or a bay leaf... depends on what I'm planning to use them for. Sometimes I don't put any seasoning in at all. Then I let them simmer until they're soft - not soggy, but will smash when pressed with a fork. If I've made a big batch, which I usually try to do, I then portion them out into zipper freezer bags and freeze them.
I like them in chili, although my chili is more like a "Texas Chili", which is mostly meat and very little beans. I will put some beans in soup occasionally, but the chili is my primary recipe for using beans.
...the problem with people these days is they've forgotten we're really just animals ... (attributation forgotten)
We did not create the web of life; we are but a strand in it. ~attributed to Chief Seattle
We don't have souls. We ARE souls. We have bodies. ~C.S. Lewis
Fitness Minutes: (58,154)
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