Want to learn some new ingredients? Vary your beans!

November 2, 2010

Seriously, this is one of the easiest ways to learn new ingredients, and it works for beans better than anything else I can think of (I wouldn’t try it with spices, for example) – even the deadest of palates is going to learn something from this with relatively no risk:

If you want a great way to cook beans, I highly recommend a pressure cooker – we did a video a while back explaining the process, and it’s really not as scary as it seems!

{ 4 comments… read them below or add one }

Colleen November 3, 2010 at 8:29 pm

I mix up the beans all the time, and yes, it does inject some energy to some old recipes. And I don’t even have a story about where it didn’t work – I’ve just learned that I don’t love red kidney beans anywhere except in old school chili.

Jason November 3, 2010 at 9:39 pm

Kidney bean hummous? I thought that would be the example of fail. Can’t remember if I’ve tried it or not.

Colleen November 3, 2010 at 9:46 pm

I’m sure that would be a fail, but I’d already discovered the non-transferability of the kidney been and so never tried it.

Jason November 3, 2010 at 9:58 pm

And then there’s the kidney bean margarita. What bean did it replace? Well, that’s a strange and terrible story that doesn’t need to be told, but it’s safe to assume that the invention occurred at the end of the night. And if I had any memory of the incident beyond that, I’d probably say it was a fail.

Don’t believe me? Well, keep in mind that you are talking to the inventor of rummous and chocolate-covered olives (not at the same time, people!) – I have many culinary powers at my disposal.

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