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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

[pmcd9]

THE POWER OF THE LEGUME COMPELS ME!

Season to Taste

~Paul

[side_show]

I will basically eat any bean.  I love beans.

Can we play name that bean?  There is a bean I have had in vegetable Korma from local Indian restaurants, and I don't know what it is:

The bean is an almost perfect spherical shape, and it is mostly a slightly off-white colour, but is completely covered with an outer crackled thin coating of black, with large crackles that expose the underlying white inside.  These black crackles are clearly part of the bean make-up, not something that appears to arise from the preparation.  I assume the bean when dried, has a black exterior, that splits and crackles as the bean expands when soaked and/or cooked.  Anyone know what bean this is?

[Hobot]

As one of those wacky vegans, I consume beans on a daily basis, because legumes are one of the few food items that I allow myself to ingest.  Re: the tempeh discussion, it is very easy to make it incorrectly, and thereby ruin it.  In fact, the vegan/vegetarian dining hall here at school does it on a regular basis.  I've started to shudder just looking at the stuff, because I have flashbacks that involve its nightmarish texture.

Re: the country ham discussion, I have an amusing anecdote to relate.  I am from the South, but my dad's family is located in the Midwest.  One year when my parents and I visited our relatives in the Heartland, we toted along a ham from Smithfield, VA (which is apparently the Ham Capital of These United States) and convinced my grandmother to cook it.  When it was served at dinner, it had been cut into very thick slices, because the Midwesterners were not familiar with the proper way to serve and consume country ham.  My parents and I were not surprised when our relatives expressed their dismay at the unbearable saltiness of the ham.  These family members made up their mind that country ham was entirely unappealing, and have refrained from eating it since.

[CortJstr]

A woman I work with gets a free ham every year for easter from her husband's work. She attempted to cook it exactly once. Thinking that "country ham" was just a marketing gimmick she cooked it like a normal ham thus ruining dinner for her family. Ever since she's given away her free country ham and gone to the store to buy a normal ham.

[AugustWest]

Now that's just sad.  Both of those stories.  Folks don't know what they're missing.

[swinehund]

Now that's just sad.  Both of those stories.  Folks don't know what they're missing.

Sometimes I include some finely chopped, fried, fake ham when I make split pea soup. It's a nice source of 'smoke' flavour and fortified too! I'm sure it is not the same, but hey! I don't know what I'm missing! 

I suppose it is at this point I out myself as vegetarian, for long enough that I never got around to trying any vegetables with country ham.

side show: I would love to name your bean, but find myself unable. I did, however, spend 20 minutes or so looking at these pages, which may contain it. I get so lost on that site, just memorizing substitutions.

[AugustWest]

fake ham

City ham is good too.  There's nothing fake about city ham.

[V-Adore]

"City ham" sounds like a disturbing euphemism for cannibalism.

This is all.

[swinehund]

"City ham" sounds like a disturbing euphemism for cannibalism.

This is all.

Please, we only eat hufu in these parts. I've never eaten yuppie but I hear it tastes like the real thing.

[Ben-San]

For the benefit of the non-pork-eating Jew, what is country ham?

[CortJstr]

For the benefit of the non-pork-eating Jew, what is country ham?

basically ham that's been all dried out and dessicated so that it can be stored without refrigeration. It contains hell of salt and requires different preparation than the ham that normal people would eat. There's a Good Eats about this. Wikipedia entry.

[wombat]

basically ham that's been all dried out and dessicated so that it can be stored without refrigeration. It contains hell of salt and requires different preparation than the ham that normal people would eat.

No wait, it is much better than Cort makes it sound.  But I am not qualified to expound or to say 'y'all', as I have been informed. August, where are you?

[Carlos del Vaca]

There's a Good Eats about this.

Indeed, that is a very useful episode.  I have made the city ham recipe from that show, and it was faaaaaaaaaaantastic.  Haven't done AB's country ham yet, but sooner or later...

[JorgeFabregas]

I did not eat beans for a while, but then the lady at the blood bank said that my iron wasn't high enough to do double-red cell donations. So now I am back with the beans.

[Hobot]

I did not eat beans for a while, but then the lady at the blood bank said that my iron wasn't high enough to do double-red cell donations. So now I am back with the beans.

Don't bother with spinach.