Yellow-eyed beans are one of my favorites, along with all of the other eyed beans that grow in my area (mid-Atlantic). Creamy, mild, great in lots of things. I tend to go with a bean salad and include some small red beans as well as steamed green beans plus herbs, celery, and a vinaigrette. Also, yellow-eyes are really good in soups as they hold their shape nicely after cooking. This NYT recipe is great although not terribly unique. If you access: https://cooking.nytimes.com/recipes/1012467-rustic-rancho-gordo-yellow-eye-bean-soup
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What are your thoughts on Cuban black beans? Should I add tomato paste or not? Some recipes call for it and some don’t.
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The version our cuban friends taught us doesn’t have tomatoes, just onions and peppers in the sofrito.
I’ve made black beans with tomato paste too, and they taste good, but different than the version I learned from them.
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Havana-style black beans don’t have tomato according to people there, but there are some Cuban black bean recipes that do call for them, and in other countries tomato in some form does get included.
What I like about no tomato is that it makes for really nice black color, along with not soaking the beans beforehand.
I’m a huge fan of this salad and wish I could make it here, but there’s nothing here to that can give me the pleasant bitterness of radicchio.
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Thank you!
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Chakalaka, new to me
https://www.nationalgeographic.com/pages/article/recipe-south-africa-chakalaka
https://cookpad.com/za/recipes/6014613-modern-day-chakalaka
Also new to me, Vernors Baked Beans!!!
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I’d like to try that, but would love some substitutes for canned baked beans. I have lots of dried beans.
I’m making it with dried .
What kind? Apparently navy beans are usually used for the canned version. Maybe any small white bean will work. Any extra steps or ingredients, like sweeteners? Any pork? I have some char siu in the freezer.
You know what? Maybe you can just invite me over.
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I’m using navy beans. By using homemade beans, it’ll cut out some of the salt and sugar. The rest of the ingredients will add plenty of flavour!
Seems all the recipes rely on canned, so I’m just using the other ingredients and substituting cooked from dry beans for the canned beans. I’m not going to add any pork because I only have hot dogs and deli ham in the fridge right now.
This one is vegetarian
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Ysy!
What does aromat taste like in use?
Aromat is a German (Edit: SWISS!) (Edit again: Knorr was German before moving to Switzerland in 1907) seasoning salt. I think it’s similar to Herbamare.
It’s like adding some MSG or Season-All, but it’s more herbal than a spiced salt like Lawry’s. I’ve never used Spike, so can’t compare.
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That’s funny - make it “pop”. I’ve lived in New England for so long now, it’s “soda” to me. I spent much of my childhood and young adulthood in Michigan and Ohio. Vernors ginger ale was always in our house - to settle our stomachs when we were sick, as a treat to drink cold in the summer, and it makes a terrific float with vanilla ice cream. It’s not available in New England. It’s so spicy, it can make you sneeze when you drink it from a cup. I’m saving this baked bean recipe to share with my family the next time I go back to Ohio. I might have to omit the green pepper because of certain people…
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I’m tempted to make it, too!
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Garbanzo beans infiltrating my FB feed
https://www.foodnetwork.ca/recipe/chana-chaat-spiced-chickpea-salad/
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