Bake, mash or mush- ways to fall in love with unloved beans – Kitchen aide
There are countless creative ways to show your love for beans—whether it’s by mashing them into a flavorful taco sauce, swapping them for mashed potatoes, incorporating them into a pie, or even baking them into a crispy snack.
We recently had the pleasure of speaking with Karla Zazueta, the author of *Nortena*, who reminisced about her family’s weekly tradition of cooking a hearty batch of pinto beans every Monday. “I don’t know a Mexican who doesn’t eat beans at least once a day,” she shared. Her favorite recipe begins with frijoles de la olla, or beans from the pot. “Start by soaking dried beans for two hours, then drain them and place them in a large pan. Add fresh water, a peeled and halved onion, two or three garlic cloves, and a bit of epazote—a Mexican herb, though bay leaves work just as well. Cover and let it simmer for about 45 minutes.” For a delicious finish, she suggests garnishing with chopped onion, cilantro, cheese, and spicy salsa or jalapeños. As the week unfolds, Karla enjoys frying the beans for a traditional Mexican breakfast—a must-have side—or transforming them into a rich sauce for enfrijoladas, where the tender beans create a mouthwatering sauce to pour over corn tortillas. She also loves using mashed black beans for quesadillas or blending them with a few tablespoons of bean liquid, chipotle, and salt to craft a fantastic base for tacos.
For Anna Tobias, the chef-owner of Cafe Deco in London, black-eyed beans deserve a spotlight of their own. “Start by sweating an onion with some garlic, then add paprika, half a can of tomatoes, the beans, and a bay leaf for an extra touch, and bake it all together,” she suggests. To elevate the meal, she recommends topping it with a boiled egg or, for heartier fare, adding sausages and a side of greens.
Rosie Mackean, author of *Good Time Cooking*, proposes braising beans as another fantastic method. “There’s a wonderful Spanish lentil stew called lentejas that becomes incredibly creamy when made with kidney beans instead,” she explains, especially if you incorporate chorizo, potatoes, cumin, and a dash of red wine. “If a dish looks a bit dull, always brighten it up with some salsa verde or gremolata at the end.” Rosie is also a fan of baked beans, particularly in pot pies. “They can serve as an excellent meat substitute. A pot pie packed with kidney beans, cavolo nero, and a rich creamy sauce is just pure comfort.” If you happen to have some anchovy on hand, don’t hesitate to toss it in for an extra flavor boost.
Rosie also highlights the versatility of beans in creating a smooth dip, emphasizing the importance of presentation. “Blend brown beans with darker ingredients like roasted tomatoes or peppers, and you’ll end up with a stunning bean romesco that you can finish off with sizzling brown butter and plenty of dill.” She suggests adding an ice cube while blending to achieve the perfect creaminess, which is ideal for serving with crusty bread or chips.
And let’s not overlook roasted beans—an incredibly versatile snack that can be enjoyed by the handful or as a delightful addition to meals. “Simply drain kidney, black, or cannellini beans, pat them dry, then toss them with salt, spices, and a bit of cornflour,” Rosie advises. Bake them at 320°F for about an hour until they’re crispy—perfect for adding to salads or savoring solo, ideally alongside a cocktail.
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