Refried with Mexican rice

Red beans and rice, cajun style. Also, borracho beans. Also, charro beans.

with a spoon

I like boiling a bag of fresh soya beans and eating them plain while watching stuff.

Chana dal with aloo paratha (chickpea curry with potato filling stuffed in a fried bread) is probably my favourite beans based meal though.

Also as a brit, baked beans on hot (plant)buttery toast is very comforting on occasion.

cassoulet. So much so that I’ve started soaking beans after reading this and before posting.

https://www.seriouseats.com/traditional-french-cassoulet-recipe

Around here we boof the beans.

Ful medames. When it’s spiced well, it’s kinda magic.

Also: in a burrito.

I do what I call soupy Mexican beans, like not quite a soup, but pinto beans in broth with Mexican spices and fresh herbs over rice. I just made it up.

I soak them overnight, then in the morning I drain, mix with some bouillon and water, and cook in a pressure cooker for 20 min. Then I add those beans to my daily meals in various ways.

My standard/favorite is that I airfry a lot of veggies (mushrooms, peppers, broccoli, onion…), and I add these cooked beans to the basket with a few minutes left. I marinate the veggies in oil and spices and before they go in, and the beans are good at soaking up the leftovers stuck to the marination bowl while the veggies cook. Then I put the beans and veggies in pasta with cheese (pasta fagioli mac and cheese!), on toast with tomato and cheese (like a pizza!), baked into a casserole of some sort (often with pierogies!), with shredded potato in a frying pan (latkes!), or with rice in a tortilla (burrito!). Varying the bean type and accompanying veggies prevents stagnation.

Sometimes I end up with extra bean broth from the pressure cooker, and I turn that into a gravy to go on french fries with some cheese and the beans and veggies to make poutine. Takes extra time (two uses of the airfrier), but super delicious. I’ll probably list that as my favorite.

Chili con carne

Today with snow on the ground, I made 5-bean chili. So we think alike.

My favorite is probably Cuban style black beans. Runner-up would be an authentic Rajma Dal (kidney beans Indian style.)

I’ve been vegetarian for my entire life, so I eat a lot of beans and lentils.

Black beans sauté with wilted endives in a bit of olive oil. Salt, pepper, a hint of cumin, a splash of vinegar.

Oh! Oh!

Airfryer. They’re so yummy and crunchy, perfect as a topping or filling for all sorts of stuff.

on tacos, followed by over cornbread, next most favorite as a dip, then over rice, then in stews (including chili), and then in soups. After that, maybe ground up into patties and fried?

The magical fruit