And to think these are only the cases they are begrudgingly recognizing.
And to think these are only the cases they are begrudgingly recognizing.
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I became
at the beginning of this year. I wasn't sure if I was gonna keep it up or ""relapse"" but this is providing me a strong incentive to keep going. I'll eat a million cans of beans before risking this nasty shit. Too bad everyone I live with still eats dairy/meat.Try throwing rinsed beans in the airfryer. 10 minutes at 400F does the trick for most types.
Makes a delicious crunchy topping or filling for wraps!
What I do is, about once a week I spend about 4 hours making a huge dish that lasts me all week. I have a big pot. I don't know how many gallons it is. Probably 10. Takes up an entire shelf in the fridge. I spend the afternoon dicing vegetables and watching the kid. Onions, tomatoes, peppers, carrots, celery, fresh garlic and sometimes other vegetables. Shitake mushrooms if I have them soaked overnight. I zest and squeeze citrus into the pot along with the veggies. The pot is about 1/3 full of veggies. I cook the veggies on a low heat in a shallow pool of water until they're transluscent, stirring as I go. Then I add about 4 or 5 different types of beans, usually canned because I'm lazy, but sometimes rinsed. Black beans, red beans, pinto beans, cannelini beans. Then I turn the heat up on high for the last 10 minutes and keep stirring, adding spices, usually garlic powder, onion powder, sazon, pepper, adobo, cumin. Then I add herbs right at the end. Usually a whole bag of fresh chopped cilantro. If I have any leftover beans that wouldn't fit in the pot, I blend them into a hummus to dip tortilla chips in, or put on top of a salad. Throughout the week, when I want to eat the beans, I'll cook either some rice or pasta to put them on. But sometimes I'll just have the bean soup by itself microwaved with a little nutritional yeast or hot sauce something.
I cook the veggies on a low heat in a shallow pool of water until they're transluscent
by cooking them in water you're restricting the cooking temperature to 212F which is going to prevent significant maillard reaction/browning from occurring, and you're robbing yourself of savory flavorat the very least fry the onions in oil, then the garlic for like a minute, before adding the water
P.s. if you dice an onion and toss it in oil and put it in the oven for like 2 hours at 225F you get caramelized onion (i mean check on it and stir every 30 minutes idk how your oven be)
I highly recommend getting an instant pot or sth and cooking dry beans - it'll pay for itself pretty quickly plus there are lots of really good recipes with it, esp Indian food. You can probably find one on Craigslist/marketplace for like $30-40 esp if you're patient
I assume you mean rinsed canned (or otherwise cooked) beans?
Right - I forget some people aren't lazy and actually soak dried beans
Highly recommend an instant pot - you don't even need to soak beans and it's really not much effort! Mine paid for itself very quickly, bought it on craigslist for $40. Dried beans are much cheaper and easier to store than canned