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A Thread for Beans

Posted: Mon Jan 05, 2009 15:11
by humblebee
Aduki are nice, aren't they? I like black beans too.

Never really got on with black-eyed ones, mind.

Re: A Thread for Beans

Posted: Mon Jan 05, 2009 15:21
by squirrelboutique
I was just going to post about black-eyed ones, but I shall keep my love for them to myself.

Black beans are amazing. And so are cannellini beans. They go awesome with spinach and mushrooms and garlic. I made a very popular lasagna with those things and white sauce for Christmas with the family.

Re: A Thread for Beans

Posted: Mon Jan 05, 2009 15:26
by Mr Bear
I absolutely love that antipasto/tapa (I'm not sure what they're called or whether they're Italian or Spanish) you can get which consists of cannellini beans in a slightly spicy tomato sauce. They're maybe called something gigantes.

Re: A Thread for Beans

Posted: Mon Jan 05, 2009 15:41
by iainmayfield
Has anyone noticed how we're being shortchanged on tins of baked beans these days? I mean, buy a can of Heinz and it's only 2/3rds full and all watery - they just aren't putting enough in the can these days...!

Re: A Thread for Beans

Posted: Mon Jan 05, 2009 15:47
by crystalball
Mr Bear wrote:I absolutely love that antipasto/tapa (I'm not sure what they're called or whether they're Italian or Spanish) you can get which consists of cannellini beans in a slightly spicy tomato sauce. They're maybe called something gigantes.
Oh yeah, gigantes is lovely. It's a Greek dish and it should be made with butter beans rather than cannellini (they have to be large because 'gigantes' means giants). I wish I was at home chopping celery and tomatoes to make that now instead of being at stupid work freezing and listening to conversations about prog rock.

Re: A Thread for Beans

Posted: Mon Jan 05, 2009 15:48
by Mr Bear
Ah, yeah maybe they were butter beans when I had them. Mmm, so delicious!

Re: A Thread for Beans

Posted: Mon Jan 05, 2009 15:58
by humblebee
crystalball wrote:I wish I was at home chopping celery and tomatoes to make that now instead of being at stupid work freezing and listening to conversations about prog rock.
Is listening to conversations about prog rock as bad as listening to prog rock?

I've never quite found a use for cannellini beans *in* something, but they're lovely mashed up into a paste with mint, black pepper and loads of olive oil and spread on crusty bread.

Re: A Thread for Beans

Posted: Mon Jan 05, 2009 16:11
by crystalball
humblebee wrote:Is listening to conversations about prog rock as bad as listening to prog rock?
No matter how long they go on for, they're always shorter than a prog rock song, so that's something:

"That prog rock season on the telly over Christmas was genius!"
"Yeah, did you see the interview with Collins yesterday? Genius."
"Phil Co... I mean, Collins, yeah, I saw that, it was genius."
"He is much maligned but I reckon Collins is genius. He is so altruistic, he'd play drums on his friends' albums for no money."
"Yeah, genius, I respect him for that."
"Genius!"

Cannellini beans are also nice with pasta or rice, done a bit rustic with olive oil, onion, garlic and fresh tomatoes.

Re: A Thread for Beans

Posted: Mon Jan 05, 2009 16:18
by a layer of chips
humblebee wrote:
Never really got on with black-eyed ones, mind.
Racist.

I like gigantes, too. But don't tell anyone.

Re: A Thread for Beans

Posted: Mon Jan 05, 2009 16:27
by Wheatabeat
Baked beans with diced chorizo, a dash of Worcestershire sauce and pinch of cayenne is bloody gorgeous, especially when slightly overcooked so that the bean juice goes all thick and the beans go soft and mushlike.

And I'm looking for some more uses for tinned beans. They're well cheap at the supermarket, and cooked well with other things makes for a very fulfilling and easy-on-the-pocket meal. Come on, more recipies please*.

* I'm going to try that idea for mushy cannelloni beans Pete.

Re: A Thread for Beans

Posted: Mon Jan 05, 2009 16:42
by humblebee
Wheatabeat wrote:bean juice
That is its official name. It is *not* tomato sauce in any way. It is bean juice and it always will be.

Re: A Thread for Beans

Posted: Mon Jan 05, 2009 17:54
by Uncle Ants
Foul Madames - that's where it's at

Re: A Thread for Beans

Posted: Mon Jan 05, 2009 17:56
by a layer of chips
You have a poo in your beans? You're all wrong over your side of Nottingham.

Re: A Thread for Beans

Posted: Mon Jan 05, 2009 18:04
by Uncle Ants
a layer of chips wrote:You have a poo in your beans? You're all wrong over your side of Nottingham.
Most things are wrong this end of Nottingham, though not because we poo in our beans:

http://en.wikipedia.org/wiki/Ful_medames

Re: A Thread for Beans

Posted: Wed Jan 07, 2009 20:18
by mimpkin
From whatever end, yes, Nottingham is poo . . . as for beans can I recommend from the Greens Cookbook (as usual) Black Bean Chilli. Yummy!

Re: A Thread for Beans

Posted: Wed Jan 14, 2009 14:10
by crystalball
Here is a nice, simple recipe for a Greek bean soup called fassolada which I made the other night:
500gr dry white beans, soaked
2-3 carrots, sliced
1 onion, sliced
chopped celery
400g can of chopped tomatoes
1 clove garlic
olive oil
salt, pepper

Soak the beans in warm water with a bit of salt for at least 8 hours. Drain, rinse and fill the pan again with fresh water. Bring to the boil and skim the froth. Add all the ingredients: carrots, celery, onion, tomatoes, garlic and 1-2 tbsp of olive oil. Boil until tender, about two hours. The fresher the beans the quicker they boil. When the beans are ready, season well with salt and pepper. The soup should be thick and creamy. If it turns out watery, you can easily thicken it by dissolving one tbsp of flour and letting it boil for one minute. Serve hot with some extra pepper and olive oil on top.

Re: A Thread for Beans

Posted: Wed Jan 14, 2009 16:51
by lynsosaurus
ooh, that sounds lovely! i might try that at the weekend.

can we talk about peas in this thread too? i had a lovely green split pea and root veg soup for lunch.

Re: A Thread for Beans

Posted: Wed Jan 14, 2009 21:26
by mimpkin
Greek bean soup. It does sound lovely. I'll try that! Thanks Crystalball.

Re: A Thread for Beans

Posted: Sun Jan 18, 2009 23:13
by Uncle Ants
Marianthi, We made this today. Great bean recipe. Very, very tasty. Thanks.

PS. I had to guess on the celery - two sticks was my guess. Also it says creamy ... er ... ours was more like baked beans ... is that right? Or have I invented something different?

Re: A Thread for Beans

Posted: Thu Jan 22, 2009 14:02
by crystalball
Aw, glad you liked it, you two.

Two sticks of celery sounds about right. The creaminess is meant to be a natural thing that occurs because of the starch in the beans but I guess that depends on the crop. It's meant to be a little bit creamier than baked beans but if it tasted good then that's all that matters. I'm no Heston Blumenthal.