I’m a big fan of beans… And that makes Glade a big fan of me.
I’m not talking about the sugary, syrupy staple to every potato salad stacked picnic, either. Don’t get me wrong, I love a good baked bean.. Even the kind that comes from Boston.
My pantry is never without a can of beans… Plain beans. Garbanzo, black and cannellini are my favorites. Garbanzos (chick peas) aren’t just for hummus… I love them on a salad. Black beans are great for dip (see my black bean pizza post), salads, tacos or as a side dish…cooked with cumin, red onion and some orange or lime juice. Cannellini beans, basically a white kidney bean, are great for dips and pureeing for a side dish… I even added them to a chunky pasta sauce.
Of course, almost every bean is great for soup.
This isn’t about texture or getting even with your significant other. Beans are good for you… They’re packed with fibre, and even protein.
This week I puréed cannellini beans with a roasted red pepper. I added some chicken stock, lemon juice and spices. The mixture was the perfect bed to slow-cooked chicken breast dotted with Sriracha.
Or.. Mix a can of beans with a boiled potato, then purée… You’ll get the best of both worlds, with an added health benefit.
Just make sure you rinse your canned beans thoroughly. They’re covered in a salty solution.
I haven’t branched out into cooking raw beans.. I will soon, though. It’s a challenge, especially because raw kidney beans can be poisonous if not boiled rigorously for 10 minutes during the cooking process… Yikes!
Tell me about your bean brilliance…
Tip: Use a jar of salsa for a quick chili. Dump it in a pot, add a few cans of (different beans) and some chili powder, boil, simmer… Bam. No-chop chili.