There's a lotta ways to make refried beans. The general idea is that after you've cooked the beans thorougly, you cook up up some aromatic vegetables in fat or oil, add the beans and their broth, and cook further. The beans break down in the broth,
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Unlocking fresh-cooked beans happened for me via the Instant Pot. It makes the process so reliable. It’s not scary; it’s fast and delicious.
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Far too often, baked beans are just bean-textured candy — too sweet, one-note, brown sugar slop. So I've been on a quest to make a pot that are great enough to stand alone as a meal in themselves.
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Is this a chowder? The food word nerds may judge me, but it certainly eats like one! Regardless, I love this dish.
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You don't need to buy fancy beans, but you'll notice a difference between good beans and mediocre ones.
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Alright, y'all. Here's one that really shows off what's great about a home-cooked pot of beans.
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I love a dish that punches above it's weight, when the deliciousness/effort ratio is extremely in your favor. Trust me on this one. If you're not eating beans on the regular yet, this is the bowl that'll convert you.
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I don't even like kale that much. But in this soup, it does something special. Simmered in the slightly sweet, smoky and peppery broth, the kale's mustardy flavors come out and just... sing.
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I'll often roast some beans the day I cook a pot, serve them in a salad or as a snack, and reserve the remainder of the batch, with the full pot of bean broth, for a soup or stew later in the week.
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Beans are awesome. They're cheap, healthy and delicious. I make a pot every week. Most recipes I'll be posting here will start with something like “First, cook a pot of beans.” So, let's get that out of the way!
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