I have yet to find a way I do not love ceci. When I make minestrone (which is often), a bunch of them end up being just popped into the cook’s mouth. My standard ceci cold salad is ceci, cubed cucumber, diced tomato, minced red onion, white wine vinegar, dried oregano, and crumbled feta. There is a magic point about two hours after it is made that it is wonderful. Then things quickly get mushy, but I’ll still eat it. I need to try it substituting sun dried tomatoes, although I love the flavor of tomatoes diced whole, jelly, seeds, and all. The amount of flavor the jelly and seeds provide more than make up for the visual imperfection. Yes, it does make a difference which brand you buy. My favorite is Cento.
3 Likes
… There is a magic point about two hours after it is made that it is wonderful.
Ahhhh!
I love ceci too! Especially Nancy’s recipe from dried. When I make a batch I freeze some.
I brought some ceci from Italy this spring!
Favorite brand of what? I think Cento sells tomatoes.
NVM! Found them .
I will keep an eye out!
1 Like
Cento sells a pretty wide range. I have yet to try one of their products I did not like. Their hoagie spread is wonderful but zippy. If you can find good rolls, you can make a real hoagie/sub/grinder at home. Hurrah! Since this thread is about beans, we have a local sub shop that makes vegetarian subs using hummus, quite good but nowhere near as good as capicola, mortadella, and salami.
3 Likes
I have a case and a half of canned garbanzo beans. Keeps me flush with hummus and great in salads
5 Likes
Do you make ‘Chick Nuts’?
8 Likes
It has finally cooled a bit in Texas. I am hopeful that some day it will be truly cool. That makes me think of cassoulet. I am going to try confit chicken legs done with duck fat. I have heard that chicken done that way tastes very much of duck. Now to find the right sausage!
4 Likes
Hey, let’s keep it appropriate here…and anatomically correct while we’re at it. 
1 Like
In reference to chick nuts?
Chick pea (like corn) nuts?
Last night, I ordered a Polish variant of Lecsó, with kidney beans and mushrooms added to the peppers, onions and tomatoes.
1 Like
Not sure? You mean roasted chickpeas? I’ve done that
Yes. Made some one time that nearly broke a tooth.
Have not tried this yet https://www.foodandwine.com/recipes/corsican-bean-soup-greens-and-pork
3 Likes
This looks good! I might add the swiss chard a little later so it doesn’t totally disintegrate but otherwise looks easy and delicious
1 Like
2 Likes
When I was college-aged, I worked briefly for the Forest Service. Afraid of the sack-lunches, I signed up for the vegetarian option, assuming it would be the safest. Brown-bread, refried bean, and alfalfa sprout sandwiches. All cold out of the sack, along with an apple and cookie. They didn’t kill me, but I don’t crave them.
This one - all toasted and melty - looks good.
3 Likes
The next few days are forecast to reach freezing, barely, but mainly stay below that point. Such weather demands hearty food, and cassoulet tics all my boxes. Today I shall confit chicken legs in duck fat, start defrosting a tub of rich, dark chicken broth, and start soaking a bag of fancy-schmancy Tarbais beans. Our daughter, son-in-law, and granddaughter will join us for dinner. They all love beans.
7 Likes
I Googled some recipes for baked bean toasties and baked bean grilled cheese. It looks like the baked bean toastie is fairly popular in the UK , being a decadent step from baked beans on toast. Jaffle is the Australian term for toastie, and baked bean jaffles are online. I won’t bother posting the recipes since they are typically:
Butter
Bread
Cheese (sometimes more than 1 type)
Baked beans
Optional bacon
Optional Worcestershire
Optional tomato
Optional spinach
Some are griddled, some are panini-pressed or snack mastered, some are air-fryed.
A few North American bean canneries have recipes for baked bean grilled cheese.
Baked beans sandwiches (not toasties) ,served with cold baked beans as the filling, are thing in New England, as well. https://newengland.com/food/baked-bean-sandwich/
3 Likes
