r/Beans

I've been keeping seed from these beans for 5 years now. The original variety name is Dwarf Horticultural bean. It's a type of cranberry beans that I have come to enjoy. The pods are great young as green beans but their magic is the dried beans. So creamy but keep good texture. My favorite is a handful or two in a pot of maple baked beans made with navy beans. Adds some great texture to the pot 🤤

Almost done mind the dirty garden hands, just planted out my fall greens when I found this dried pod haha

this weeks variation includes sauteed garlicy mushrooms, thyme, onion powder, garlic powder, paprika, salt and pepper, and olive oil. Last weeks was with carmelized onion, fresh thyme, onion powder, garlic powder, salt and pepper, and olive oil.

Image Description: mashed cannelini beans with slices of mushrooms mixed together on brown rectangular crackers on a white plate. End ID.

edit: spelling and grammer

Pretty much followed thee burger dudes adaptation of the nyt recipe. But might have doubles the garlic and other spices and added a dash of msg. Will be doing again soon.

Soaking some caballero beans and noticed some them have dark spots. Broke them open to see what it was and it looks like little tiny beans? Pregnant bean or bugs? Are these safe to eat?

Chili didn't have enough beans. Had to add extra mhms.

We’ve had so much rain and my garden is not currently the better for it. So everything went into the skillet as a little handful here and a handful there, without there being enough of anything to make one full dish on its own.

Beet greens and stems, green snap beans, and cherry tomatoes, with (store bought) portabella shrooms. I added in a healthy scoop of the cranberry beans I just cooked this morning for the next few days meal prep. All sautéed in adobo seasoning and EVOO with a splash of lime. Jammy egg for the pièce de résistance.

The beet roots that belonged to the greens went in a mason jar with salt brine for lacto-fermentation.

For anyone else who does their food shopping by bike 🫘🌭

Reddit suggested this group to me and it made me crave beans. Haha I spent all day slow simmering seasoned dried pinto beans with onions and garlic. Added cooked potatoes and spinach after the beans were done. Had a small strawberry smoothie too. Perfection.

I made lunch last night. I washed some leaves with water and added cannellini beans from a can, tuna from a can and some chopped walnuts. I put some salt and pepper last night and then added olive oil and distilled vinegar this morning.

When I opened the container at lunch time I noticed all those dark spots on the beans. Any ideas why they look like this? They looked fine when I rinsed them yesterday

It has zucchini from my garden with mixed heirloom beans and blue Hubbard squash from my freezer that I put up before. The corn is the illustrious canned variety, as was 4oz of chicken, and an extra can of rinsed pinto beans. There are also portabella mushrooms and barley. Rotel tomatoes finish it off with just enough kick to clear your sinuses without scorching your gizzard, along with the other aromatic spices and minced onions.

And pasta and zucchini. ☺️
Vegan8 alfredo recipe + a ton of basil.

I stumbled across a recipe for succotash while reading The Bean Book that seemed perfect to try out the baby lima beans I got recently. I used that recipe as a jumping off point and incorporated parts of other recipes I found online to fit my tastes and workflow.

Ingredients:

• 1 lbs baby lima beans
• 2 lbs assorted summer squash, diced
• 4 ears fresh corn cut from the cob or 24 oz frozen corn
• 2 red bell peppers, diced
• 1 lbs cherry tomatoes, halved or quartered depending on size
• 2 Tbsp olive oil, divided
• 1 large onion, diced
• 4 cloves of garlic, minced
• 1 Tbsp chicken bouillon (optional)
• 1 tsp black pepper
• Juice of 1 lemon
• 1 bunch of fresh basil, chiffonade

Method:

1. Sort and rinse the dried beans. Add to a medium sauce pan and cover with water by about 2 inches. Add 1 Tbsp kosher salt.
2. Bring to a boil and cook for 15 minutes before covering, turning heat to low, and gently simmering until tender, about 1.5 hours.
3. Meanwhile, preheat oven to 500F. Add the squash, corn, peppers, tomatoes, and 1 1/2 Tbsp olive oil to a large bowl and toss to coat evenly.
4. Roast the vegetables on a parchment lined baking sheet for 30-40 minutes, mixing occasionally, until they are fully cooked and browned well.
5. While they roast, add the remaining 1/2 Tbsp of oil to a fry pan and sweat the onion and garlic until translucent, about 5 minutes. Return to the bowl when cooked.
6. Return the roasted veggies to the large bowl. Drain the beans and add them to the remaining ingredients. Mix well and add salt to taste. Serve with sauteed shrimp or white fish with a squeeze of lemon and some crusty bread.

I've never had succotash before, and while not quite authentic, this was a delicious vegetable dish. These baby limas are not the starchy, dry, or mealy blight of your usual frozen veggie mix that I've come to expect. They are creamy and soft with a vegetal flavor much more like fresh beans than dried. The succotash itself is very much a celebration of summer produce in the same way as a traditional ratatouille. Absolutely a dish I will make again. More bean recipes to come!

I know I do. Although to be honest I prefer the Cajun one.