Category Archives: beans

Real Refried Beans, p. 418

Last summer (hangs my head down in shame) I made real refried beans. Since it was last May (again, shame), here are my notes: good. Added garlic, omitted onion.

Here I served it with spicy orange shrimp and sauteed corn with tomatoes. Yum.


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Black Beans with Orange, p. 419

My dis-love of beans has been well documented on this blog, so I won’t state it again. This dish was surprising though. I loved it. Ate it up and asked for more. And then I ate the leftovers.

I added some cooked Italian sausage, which is more along the related recipe of Black Beans with Crisp Pork and Orange, but not quite. The flavor was amazing and the consistency perfect. Not too soupy, but not straight beans and pork. Yum.

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Baked Beans, p. 416

One day last fall I decided to cook some ribs. And in Memphis you can’t have ribs without some baked beans. No, I don’t like baked beans, but I’m a Memphian and I fundamentally can not serve ribs without baked beans. It’s a rule.

This recipe wasn’t difficult, but it takes time. The trick to getting baked beans right is to make sure that your beans are tender before they go into the oven. Mine weren’t as tender as I normally liked, but I’ve made a note to myself for future reference in the margins of my book.  I won’t make the same mistake twice.


Apparently I also served my ribs and baked beans with butter beans. I do not recall why.

They were good. Bryan poured extra bbq sauce on his beans and ate them up greedily.

Verdict: not the worst beans ever.


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Smoky Black Bean Soup, p. 137

Despite my last post being in September I have still been cooking from my trusty, increasingly worn copy of How to Cook Everything. I currently have 18 recipes that I’ve flagged for having made and not yet posted. Whoops. I’m hoping to remedy that over the next few weeks as I hate a ton of flags on books and also, I prefer not to have the guilt of not posting when I have stuff to post on. So…

I hate bean soups. I’m not a bean fan. I like lima beans, green beans, and edamame. But that’s about it. I like them simply cooked. Growing up my mom made bean soup all the time. She loved it. I hated it.

As I’ve matured I’ve been trying to try the things I don’t like. Hoping that maybe I just didn’t like how they were prepared or maybe my tastes have changed. With that attitude I decided to give this black bean soup recipes a try.

Smokey Black Bean Soup

My notes: “meh. still don’t like bean soup.”

So yeah. Still working on liking the beans. I garnished mine with a ton of cilantro which helped.

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June 2, 2014 · 5:17 pm

Bean Salad p. 215

I hate beans. I’ve never been a fan. Especially after my mom fed me bean soup what felt like non-stop for a few years there. But I’ve made a commitment to this project. When I made it I realized I was going to have to make a few things I didn’t like, mainly the whole bean section. There is a whole chapter devoted to beans!!! (You will notice my bean section lacking due to my excitement over beans.)

Preparing for an picnic dinner I thought a cold bean salad would be the perfect accompaniement to tuna salad! I’m not sure what I was thinking planning to make a whole meal of food I don’t like for a venue with very little food for purchase. Not one of my brightest moments. Or maybe it was. Maybe I new that I wouldn’t want to eat either and so I would have to force myself to eat it by taking me out of my comfort zone (where the fridge and pantry are within a few feet).

First you must cook your beans. See pages 411-413 if you are unsure of how to do this.

Beans a cookin'Once they are cooked, drain, and mix in the other ingredients (vinegar, red onion, olive oil, and fresh parsley).

It wasn’t too horrible, but I still don’t like beans. I ate a serving and then gave the rest of the bowl away to people who do like beans.

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Chili con Carne with Tomatoes p. 429

We had some very cold weather not too long ago and every time it gets really cold I crave chili. My mom makes the best chili, but I had never tried making it myself before.

This recipe calls for using dried beans, which is not how Mom makes it, but I was up for the challenge. Put the beans in a pot and cover with water. Let it boil then turn the heat down and let it simmer until the beans are soft. Drain the water once the beans are tender. Add in chile (if you want), cumin, oregano, and garlic. I opted to add tomatoes, so I added 1 can of chopped tomatoes. I also opted for ground beef. Throw your browned meet in at this point as well. Let it come to a boil and then cover and turn to low. Let it cook for another 15 minutes before serving.

Mark Bittman suggests serving with cilantro, which was nice, but I can’t have a bowl of chili without a huge sprinkling of cheddar cheese.


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Basic Bean Soup p. 136

Happy New Year! I have many goals regarding this project for this new year, one of which is to try more things that I don’t like. The first of which is beans.

I actually made this dish several weeks ago, but being the bad blogger I’ve been the past month or so, I’m just now getting around to it.

As far as difficulty goes, this is a very easy dish to prepare. Bryan was coming home late, so I had time to “soak” my beans the day off. Soaking involves covering the beans in water and letting it come to a simmer over the stove, then covering and turning it off. Let it “soak” for as long as you have. I had about an hour to an hour and a half before cooking.

Once you are ready to cook add the following to your pot/pan: stock, onion, carrot, celery, bay leaves, thyme, salt and pepper. Let it simmer for about an hour, until your beans are tender.

I had a bite and it was delicious, but I let Bryan eat the majority of this soup. But overall it was a hearty and delicious soup for very little effort.

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