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