Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

garbanzos / chick peas

24 (9.2%)

black beans

24 (9.2%)

green / brown lentils

24 (9.2%)

red lentils

16 (6.1%)

kidney beans

24 (9.2%)

white kidney beans

20 (7.7%)

soy beans in the form of tofu

23 (8.8%)

soy beans in the form of tempeh

14 (5.4%)

split peas

21 (8%)

peanuts

27 (10.3%)

mung beans

7 (2.7%)

pinto beans

22 (8.4%)

jelly beans

15 (5.7%)

Total Members Voted: 26

[AugustWest]

... and, they're good for your heart.

I'm not sure I ever had tempeh, but the rest I certainly have.  I made hummus last night.

Nothing like navy beans cooked with a little country ham.   Mmmmmm.

[V-Adore]

I really, really want to like beans, but I managed to pick up a food aversion (it's like an allergy, but with extra psychosomatic flavor!) during Girl Scout camp one year and now seriously cannot deal with them. Like, "dining with too many people having beany chili is uncomfortable on an odor level" can't-deal. That said, for some reason soy is fine, and I'm growing to love soy meat replacements for some reason. (Maybe it's my body's way of telling me it's time to go veggie?)

[swinehund]

I'm not sure I ever had tempeh, but the rest I certainly have. 

I love tempeh, but it's hard to describe it in any way that sounds appealing. "It's made from partially cooked soybeans with a mould grown over them to form a solid cake... no wait, it's a fermented soybean product, which aids digestibility... um, HERE HAVE A SANDWICH! IT'S GOOD HONEST!"

I swear there's something funny in it, as I always feel remarkably calm after eating it. All the preparation methods recommend steaming it first though, which I find makes it way too mushy. I just dice it and marinate it in soy sauce, garlic, brown sugar, sesame oil, and sriracha, then fry it. But seriously, what wouldn't taste good with that treatment.

[wombat]

Nothing like navy beans cooked with a little country ham.   Mmmmmm.

Well sure, but what isn't?  I mean, you could eat, like, computer keyboard keys cooked with a little country ham, practically.   Hmm, and they wouldn't be so dang mealy...

[Mite]

Well sure, but what isn't?  I mean, you could eat, like, computer keyboard keys cooked with a little country ham, practically.   Hmm, and they wouldn't be so dang mealy...

You have just described all of southern cuisine. You should have seen my husband's eyes light up when I brought him over to a friends house for a bunch of "vegetables", and not a one of them lacked a pork product.

[AugustWest]

Well sure, but what isn't?  I mean, you could eat, like, computer keyboard keys cooked with a little country ham, practically.   Hmm, and they wouldn't be so dang mealy...

Hey, don't get snarky with me just because you don't have an appreciation for the finer things in life.

[pmcd9]

You have just described all of southern cuisine. You should have seen my husband's eyes light up when I brought him over to a friends house for a bunch of "vegetables", and not a one of them lacked a pork product.

Southerners are geniuses.

[smick]

I love tofu, because it feels nothing like beans.

And here in WA, it's allowed to grow Free-Range.


I had just remembered that I put that together last week.   JPG Reuse is also good for the environment.

[wombat]

Hey, don't get snarky with me just because you don't have an appreciation for the finer things in life.

I am not being snarky.  I am totally sincere.  Things Go Better with Pork.

And Ash:  I am touched by your concern.  But it is hopeless.  I do try to eat very mushy beans whenever I can.  It is the best I can do.

[theinevitable]

my Latin teacher proclaimed that the south is about to rise again.

because he hatched the idea of mixing in cholesterol inhibitors with Crisco. So that everything can be fried again.

[AlohaDawg]

I'ma buying a big assload of lima beans tonight to bubble up w/ the leftover ham shank from easter sups. I may get some carrots and chop their tasty asses into that mess too.

HEY! Does any of those funk-ass bean names mean LIMA BEAN? 'Cause if they don't it's a grevious omission in my double-wide loving point of view.

WOMBAT: I love you but you are so wrong and dirty and broken about this. Please, get some help. Embrace the lowly bean on its own mealy terms. Dr. Phil, whatever. Help. You. Please. NOW.

I covet your hambone. We went out for Easter. At least the hams are on sale now....

What I do is, I make a Mirepoix and cook the shank for a while (like, an hour or two) with it along with a sachet d'epice (bay leaf, peppercorns, sprigs of thyme, maybe a clove of garlic and or some parsely tied in cheesecloth) to make the pork stock nice and 3 dimensional. Takes some time, though. It should never boil. Throw the beans in after you skim off the foam and remove the raft of mirepoix and the sachet. Throw in the veggies you actually want to eat as well. (Used mirepoix is bad eats.)

Sounds like too much work, but I love it.

[wombat]

Well, I had hummus, falafel, and lentil soup for dinner.  Not that I let imaginary people on a messageboard run my life or anything.  Excuse me, now I have to go work on my mix CD...

[AugustWest]

Well, I had hummus, falafel, and lentil soup for dinner.  Not that I let imaginary people on a messageboard run my life or anything.  Excuse me, now I have to go work on my mix CD...

Damn.  Just don't hang out around an open flame.

[Ben-San]

Tasty Food For A Lazy Person

(1) blue can chick peas in water

Dump in bowl

Microwave until hot and not too hard to eat comfortably

Mostly drain

Put some butter, salt and pepper on it

Eat

[AugustWest]

Tasty Food For A Lazy Person

(1) blue can chick peas in water

Dump in bowl

Microwave until hot and not too hard to eat comfortably

Mostly drain

Put some butter, salt and pepper on it

Eat

I do something very similar. 

Dump chickpeas in bowl.

Add:

Olive Oil
Balsamic Vinegar
Garlic Powder
Salt (kosher)
Few grinds of Pepper
Maybe some hot sauce.

Ta DA!  It's extra chunky Hummus. 

Sometimes I prefer this to actual hummus because I like the skins on the garbanzos.  They have a little texture thing that I like -- they kind of <snap>, you know?