I like your different takes on beans, but would you consider going back to your previous way of announcing reader discussions a few days in advance? Or if the site is moving away from these community conversations, that would be good to know. Thanks.
i've been playing around with beans for the past few years but just received my first box from rancho gordo bean club yesterday and i'm ready to plunge in. and here you guys are, giving me all the inspiration i need. thanks so much for your fun and diverse post.
Fantastic article...and thanks for the reminder about beans and rice - I think I will head into the kitchen right now and make a large portion for this evening and tomorrow!
As for my favorite ways to prepare beans... I guess there are too many to list here, so I will go with my simple default that always involves chickpeas (preferably cooked myself, but canned will do in a pinch). This is a dish I grew up eating - something my mom prepared at least 2-3 times per month. Put the chickpeas in a pot, cover with the cooking liquid from the chickpeas (or water), bring slowly to a boil. Meanwhile, in a separate small pan, heat a good amount of extra virgin olive oil slowly over medium-low temperature. Add a spoon or two of sweet paprika and then some cayenne pepper (amounts vary depending on taste and how much chickpeas are being cooked). When the chickpeas boil, add 2-3 heaping tablespoons of ground cumin and stir well. Then add the hot oil and spices to the chickpeas. Drop a halved lemon in the chickpeas (or better, a halved preserved lemon). Cook to reduce by about one half, adjust the seasoning and enjoy with plenty of bread.
I like your different takes on beans, but would you consider going back to your previous way of announcing reader discussions a few days in advance? Or if the site is moving away from these community conversations, that would be good to know. Thanks.
How would you use Trotter Gear in your bean cook?
i've been playing around with beans for the past few years but just received my first box from rancho gordo bean club yesterday and i'm ready to plunge in. and here you guys are, giving me all the inspiration i need. thanks so much for your fun and diverse post.
Fantastic article...and thanks for the reminder about beans and rice - I think I will head into the kitchen right now and make a large portion for this evening and tomorrow!
As for my favorite ways to prepare beans... I guess there are too many to list here, so I will go with my simple default that always involves chickpeas (preferably cooked myself, but canned will do in a pinch). This is a dish I grew up eating - something my mom prepared at least 2-3 times per month. Put the chickpeas in a pot, cover with the cooking liquid from the chickpeas (or water), bring slowly to a boil. Meanwhile, in a separate small pan, heat a good amount of extra virgin olive oil slowly over medium-low temperature. Add a spoon or two of sweet paprika and then some cayenne pepper (amounts vary depending on taste and how much chickpeas are being cooked). When the chickpeas boil, add 2-3 heaping tablespoons of ground cumin and stir well. Then add the hot oil and spices to the chickpeas. Drop a halved lemon in the chickpeas (or better, a halved preserved lemon). Cook to reduce by about one half, adjust the seasoning and enjoy with plenty of bread.
A complete recipe to this Spicy Moroccan Chickpea Stew is available for free in my VeganWeekly publication (https://myfreshattitude.substack.com/p/childhood-favorites-reimagined-and?r=ojqe7&s=w&utm_campaign=post&utm_medium=web) - Sorry about the self-promotion...I hope you don't mind!
I’ve never cooked beans in a pot in the oven. What temperature should I set oven? Any other tips on oven cooking beans would be most appreciated!
-Doug Hawkins
As low as you'll allow it! Just be sure to check the water every so often.