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Sat Mar 14, 2020, 02:23 PM

I recently discovered that I am in the possession of many more pounds of legumes than I realized

Talking poundage, man. Pinto beans, black beans, garbanzo beans, 3 colors of lentils, etc. 3 pounds of chickpea flour as well.

Now, I cook. I can come up with a slew of recipes for bean with an Indian vibe, and I can think of another few with a Mexican flavor.

But what other way can I cook these things? I know there are some French bean and lentil recipes, and other ways to consume legumes.

Any suggestions?

on edit:

Just remembered that there are lots of different ways to make chili.

23 replies, 721 views

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Arrow 23 replies Author Time Post
Reply I recently discovered that I am in the possession of many more pounds of legumes than I realized (Original post)
htuttle Mar 14 OP
samnsara Mar 14 #1
htuttle Mar 14 #4
SWBTATTReg Mar 14 #2
Freddie Mar 14 #3
htuttle Mar 14 #5
Bernardo de La Paz Mar 14 #6
htuttle Mar 14 #9
surrealAmerican Mar 14 #7
htuttle Mar 14 #10
irisblue Mar 14 #8
htuttle Mar 14 #11
Sunriser13 Mar 16 #22
CentralMass Mar 14 #12
LineLineReply !
htuttle Mar 14 #13
CentralMass Mar 14 #19
Bayard Mar 14 #14
Warpy Mar 14 #15
nocoincidences Mar 14 #16
procon Mar 14 #17
The Polack MSgt Mar 14 #18
Kali Mar 15 #20
The Polack MSgt Mar 15 #21
Hortensis Mar 16 #23

Response to htuttle (Original post)

Sat Mar 14, 2020, 02:28 PM

1. my favorite bean dish is just cooked beans..red or pinto...a giant pot of them..

.....then fry up some spuds and onions. Pile them all up together in a huge bowl and top it off with ketchup. oh yum.. Serve with hot cornbread!

Actually the one thing I don't have in my pantry ( I just looked) is beans!

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Response to samnsara (Reply #1)

Sat Mar 14, 2020, 02:30 PM

4. You just reminded me of baked beans as an option!

...of course, now that I think of it, I probably have 3-4 cans of baked beans around, too.

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Response to htuttle (Original post)

Sat Mar 14, 2020, 02:28 PM

2. I hope you get some answers for I have quite a few pounds of legumes too! nt

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Response to htuttle (Original post)

Sat Mar 14, 2020, 02:29 PM

3. Make hummus with the garbanzo beans

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Response to Freddie (Reply #3)

Sat Mar 14, 2020, 02:30 PM

5. Right. Could give falafel a try as well

I've made it from mix, but not from beans.

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Response to htuttle (Original post)

Sat Mar 14, 2020, 02:30 PM

6. Store them root cellar for when you won't go out to streets filled with infected deplorables. . . nt

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Response to Bernardo de La Paz (Reply #6)

Sat Mar 14, 2020, 02:32 PM

9. That's how I found all of them today

I was organizing our pantry, from most to least perishable, and there were all the bags of beans.

Some were older than others, but all look fine. I sorted them with the oldest in the back, since a 4 year old bag of beans might not look now, it might look fine in a few weeks.

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Response to htuttle (Original post)

Sat Mar 14, 2020, 02:31 PM

7. How about some Italian recipes.

I just made a pasta with chickpeas recipe that I will definately make again.

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Response to surrealAmerican (Reply #7)

Sat Mar 14, 2020, 02:34 PM

10. They should take on the flavor of a sauce pretty well

Great idea

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Response to htuttle (Original post)

Sat Mar 14, 2020, 02:31 PM

8. I made this a few weeks back

Source-https://biancazapatka.com/en/sweet-potato-fritters/

And for some reason it won't c&p for me, I liked it, but I will tweak the spices & use what ever type of lentils/beans I have

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Response to irisblue (Reply #8)

Sat Mar 14, 2020, 02:34 PM

11. I have a lot of potatoes as well, so that works

Thanks!

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Response to irisblue (Reply #8)

Mon Mar 16, 2020, 04:04 AM

22. Here ya' go - a little sloppy, but legible

Sweet Potato Cakes

These easy vegan mashed sweet potato and lentil cakes are simple savory patties (fritters) that are crispy from the outside and soft from the inside! The recipe can be made gluten-free, and they're perfect to serve for lunch, dinner or just as a side dish!

Course: Lunch & Dinner, Main Course, Side Dish, Snack
Keyword: Fritters, Lentils, Pancakes, Patties, Sweet Potato, Sweet Potato Cakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Author: Bianca Zapatka


Ingredients

2 medium sweet potatoes
3/8 cup red lentils dried (75g), or sub 1 1/2 cups cooked chickpeas or beans, *see recipe notes
2-3 tbsp olive oil for frying
1 small onion finely chopped
2 garlic cloves crushed
1/2 tsp smoked paprika
1 tsp ground cumin
3/4 tsp sea salt or to taste
1/4 tsp black pepper or to taste
1/3 cup oat flour or more as needed, or sub all-purpose flour or (gluten-free) bread crumbs (*see notes)
1 (flax-)egg *see recipe notes
herb dip optional to serve

Instructions

Cook Sweet Potatoes

To bake sweet potatoes: Preheat oven to 390°F (200°C). Pierce sweet potatoes a few times with a fork, place in a baking dish or on a tray and drizzle a little bit or oil (alternatively, wrap the potatoes in foil). Bake for 50-60 minutes or until soft. (The true baking time depends on the size of your sweet potatoes).
To microwave sweet potatoes: Pierce the sweet potatoes a few times with a fork. Then place on a heat-safe plate and microwave for 8-10 minutes, rotating them halfway through. (The potatoes are done when a knife runs into them easily. If they’re still too firm, continue to cook for 1-2 minutes, then test again).
Once sweet potatoes are done, cool until easy to handle and scoop out the soft potato pulp into a bowl. Mash and set aside to cool.

Cook Lentils

Add lentils and 2/3 cup of water into in a pot, bring to a boil and simmer for 10-15 minutes (or cook according to the package instructions), until lentils are soft. Mash roughly and allow to cool.

Make Sweet Potato Cakes

Heat a little oil in a large pan on medium. Cook the onion for 4-5 minutes or until softened. Add garlic and spices and cook for another minute until fragrant. Transfer to the bowl with the sweet potato mash. Add mashed lentils, the flax-egg, and flour, and stir to combine using a fork. Taste and adjust seasonings as needed. (The mixture should be sticky but not runny. I suggest to chill it for approx. 30 minutes or add a little more flour, *see recipe notes).
Heat enough oil in a large non-stick pan. Spoon the sweet potato mixture into the pan and form into patties (*as pictured in the step-by-step pics above or make smaller cakes). Cook for 5 minutes on one side, or until golden-browned. Then flip and cook for a further 5 minutes on the other side.
Repeat with the remaining mixture. (You can keep prepared fritters warm in the oven).
Serve hot with herb dip or avocado Aioli or cashew dip. Enjoy!

Notes

To make the flax egg, mix 1 tbsp flaxseed flour with 2,5 tbsp hot water. Set aside for 5 minutes to thicken. (If you're not vegan, you can add a regular egg).
The batter will be pretty soft but I recommend you NOT to add much additional flour for the best soft texture and taste! Please make sure to see the step-by-step pictures in the blogpost above, showing you how to form and pan-fry patties. (Alternatively, you could also fill the batter into a piping bag and pipe patties into the pan. Or if your batter will be firm enough to shape patties with your hands, I suggest wetting them slightly to make this a little easier).
You could also cook the sweet potatoes on the stove in a pot (as mentioned in the blogpost) but take note that this may result in watery sweet potato mash. So please make sure to drain them very well after cooking.
You can substitute the oat flour with all-purpose flour (you may need adding a little more) or sub (gluten-free) bread crumbs. I haven’t tried the recipe with another flour yet but feel free to do that.
You can use red lentils or yellow lentils because they’re cooked the same way. Alternatively, you can sub 1 1/2 cups cooked chickpeas or beans. Just make sure to pulse them in a food processor or blender until roughly mashed.
Alternatively, you can also omit the lentils completely and use just sweet potatoes.
The preparation time does not include chill time but cooking time in the microwave.

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Response to htuttle (Original post)

Sat Mar 14, 2020, 02:36 PM

12. Here are few unusual recipes Came up in Google.

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Response to CentralMass (Reply #12)

Sat Mar 14, 2020, 02:49 PM

13. !

It looks like you can probably use beans as a protein filler for about anything.

I might try that mac and cheese one. I didn't know that you could get beans to do that (the "cheeze" sauce).

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Response to htuttle (Reply #13)

Sat Mar 14, 2020, 03:22 PM

19. It does look good.

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Response to htuttle (Original post)

Sat Mar 14, 2020, 02:51 PM

14. Lay in a large supply of air freshener......

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Response to htuttle (Original post)

Sat Mar 14, 2020, 02:52 PM

15. Catch a time warp back to the mid 70s

when a lot of us went vegetarian because we could no longer afford meat. Since there were few palatable vegetarian processed alternatives, we had to think outside the bean or it would have gotten boring, fast. So we used veggies, grains, and lots of spicing to make spreads, loaves, dips, and mushy burgers along with the soups and stews.

Some of those recipes are likely still out there and some of them are even good.

A tip for vegetarian bean chili: add some bulgur wheat during the last 20-30minutes. It gives enough texture that people think they're eating bits of hamburger.

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Response to htuttle (Original post)

Sat Mar 14, 2020, 03:05 PM

16. Think Cajun...

beans and rice, bean soup with ham, andouille...

https://www.fromachefskitchen.com/slow-cooker-cajun-15-bean-soup/

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Response to htuttle (Original post)

Sat Mar 14, 2020, 03:12 PM

17. Beans are so versatile you can find recipes for

almost any kind of sweet or savory dish on the internet. Americans din tend to think of beans was a dessert, but you don't know what your missing if you haven't eaten a rich and gooey, chocolaty cake make with beans. Seriously, try using cooked, mashed beans to make cakes, brownies and bread, or fudge, ice cream and mixed in other recipes like smoothies.

Beans used alone or in combination with other ingredients, are fantastic in soups. Pureed, add white beans to mashed potatoes. Cooked beans and lentils make hearty and filling salads and antipasto dishes. Fried garbanzo beans are a great snack that gets eaten faster than I can make them.

Bean dip recipes are always a favorite here. Use pinto, red and black beans in everything Mexican, from casseroles, salads, tacos, burritos, tostadas, etc.

Lucky you for finding such a tasty hoard!

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Response to htuttle (Original post)

Sat Mar 14, 2020, 03:20 PM

18. A while back I posted this cowboy beans recipe

Nothing earth shattering about beans pork peppers and the like, but I get compliments when I make it -

And that all I care about at picnics if I'm being honest

https://www.democraticunderground.com/115771301

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Response to htuttle (Original post)

Sun Mar 15, 2020, 12:02 AM

20. Frijoles de olla to frijoles de la charra

(I double, at least - cooking beans takes a while, why not make a lot and freeze or share?) this is best done in a crock pot, for some reason they just come out so much more creamy.

1 lb dry pintos picked and rinsed (soaking not needed)
6 + cups water
2 teaspoons cumin
2 teaspoons oregano
3 cloves garlic
4 strips bacon coarsely chopped
salt to taste

best is to mash cumin, oregano and garlic into a paste in a molcajete or regular mortar, but chopping the garlic is fine
bring everything except salt to a boil then simmer covered until tender (3 or 4 hours?)

to take these up a notch
about a half hour before they are done
more garlic - 2 cloves, though optional now
chop a couple medium or a large slightly unripe tomato (the kind from the store in winter are perfect), 3 to 5 serano chiles (or jalepeno or a combo), and a medium onion
saute all of that in about 3 tablespoons of lard (other fat works but this tastes the best) about 15 minutes until vegs are soft but not browned, add to the beans for the last 15 minutes of cooking.
salt to taste and sneak a bowl before letting them sit overnight, because ALL bean soups are so much better the next day!

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Response to htuttle (Original post)

Sun Mar 15, 2020, 01:42 PM

21. Noodling around Youtube and saw this




Looks pretty damn delicious

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Response to htuttle (Original post)

Mon Mar 16, 2020, 10:51 AM

23. Occurred to me that I need to manage

Our food stores so that — in a worst case — we didn’t end up with nothing but bags of rice and beans after we ate everything else. So I appreciate the recipes I copied here and am going to make a pot of beans today and freeze extra portions. Happily, we currently have all ingredients, so easy-peas. Thanks for the thread and the recipes.

Oh, reminds me. Salt is a vital nutrient that needs to be constantly replenished. Everyone used to avoiding it as much as possible because of fast food, etc, need to make sure they have a stock on the shelf. Beans are, of course, also horrible without it.

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