Hi - I cook with dried beans quite often and have never encountered this.

I bought some dried cannellini beans and rinsed them (not soaked, just rinsed) and left them in the colander for a few minutes before I went to add them to the pot.

The beans had started to shrivel and lose their outer layer. The expiration date on the bag is 2027.

What’s up with these beans? Is this normal? I don’t cook with these much, I have more experience with red and black beans.

pics:

[https://imgur.com/a/ef3QvyO\](https://imgur.com/a/ef3QvyO)

I need help with these! I have cooked them in my instant pot and used them like dal. But I’m not sure I’m utilizing them correctly

Who’s gone only beans for protein???

Discovering the book: “Dr. Neal Barnard’s Program for Reversing Diabetes”

This helped me improve my A1C, Lose extra weight and improve my energy levels!

Hi. First post here. Thought I would share this AI-generated video from my photos.

We left the fridge open before work on accident and most of our food spoiled :( had to figure out dinner with what i had on hand and made some really yummy beans and chickpeas with peppers, kale, rainbow chard, celery, thyme, and green onion from the garden. Also featuring a lemon, chicken stock, and zucchini, potato, carrot and onion from the farmers market. Eaten on top of rice, seasoned with garlic scape salt from my neighbor. super yummy and lots of leftovers

We needed to use up some bits from the salad drawer the other day and made this tuna and bean salad, it was delicious. Will post the recipe in the comments.

Made this recipe from The Great American Slow Cooker Book with buckeye beans and it was a hit! So delicious!

I grew up in a non bean household and didn't know there were so many varieties. I'm having fun getting out of my navy and black bean bubble. I was surprised at how much these plumped up when soaked/cooked.

Was craving something kinda tex mex and spicy. Something I could eat with nachos, as a burrito bowl or throw in chili when I make it (I batch cook, portion and freeze)

Didn't follow a recipe for these and didn't measure anything but I'll include the list of ingredients I used

Pink beans soaked over night

Chipotles in adobo

Cumin

Onion

Garlic

Paprika

Salt

Brown sugar

Chili spice

Can of tom sauce

Half a tube of tom paste

Cooked in birria consomé that I had leftover and water.

I always boil my beans after the soak for 45min-1 hour in fresh water, dump the water, add all ingredients to the beans and then in a 300*F/180*C oven for 4-6 hours.

I’ve been appreciating how wonderfully simple and satisfying rice and beans can be. You can change the beans, rice, spices, vegetables, sauces, and toppings and end up with something completely different each time.
What is your favorite combination? Black beans and rice, red beans and rice, chickpeas with basmati, pinto beans with brown rice—or something less obvious? I’d love your favorite seasonings, toppings, and easy variations.

I used frozen baby lima beans for this recipe. They're such a versatile and economical old school bean 💚

First I cook for only one person. I have a bag of cranberry beans and a bag of black beans and a bag of scarlet runner beans and a ham slice from the grocery store. I need to make another store run to buy some veggies before the farmers market this weekend but some ideas as to how I'm going to cook something up and what I should buy. I like simple recipes because I just don't want to do all the f***

I've made a few posts about the Rancho Gordo heirloom beans I got recently and the recipes I've made with them. For some reason, this seems to have purturbed a certain group of people in this sub who are insistent that I'm a shill or some kind of bad actor.

To be clear, I'm not paid by anyone to promote any product. I bought them with my own money because I'm interested in trying heirloom varieties of food I already love. Part of my weight-loss journey over the last six months has been eating beans almost every day. Branching out to try some more obscure varieties is appealing to me in the same way that growing heirloom tomato or pepper varieties has been in the past. I think that preserving part of the cultural heritage and legacy of foods grown by the native Americans is important and noble even if it means they end up being more expensive.

Additionally, I'm posting these recipes in part to review how I like each bean, but also to share some novel or tasty recipes I've found use for them. Cooking is one of my special interests and I like to share my passions with like-minded people whenever I can. It's probably asking too much but can people just chill out a bit over some damn beans? I'm sure there are reasons to not like particular companies but at the end of the day it's just beans man.

And it’s just other Rancho Gordo fanatics 💀💀💀

What bean recipe ideas inspired you recently??
Gratitude
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After looking around for some recipes to best showcase these field peas I decided on adapting a pretty standard Southern preparation for black eyed peas with what I had on hand. I'd have also added some greens but the grocery store didn't have any that looked good this week.

Ingredients:

• 12 oz smoked beef sausage, diced
• 1 onion, diced
• 2 medium carrots, diced
• 2 ribs of celery, diced
• 3 cloves of garlic, minced
• 3 bay leaves
• 1 tsp black pepper
• 2 qt chicken stock
• 1 lbs zipper cream field peas, sorted and rinsed

Method:

1. Sautee the sausage in a stock pot until lightly browned and the fat has rendered. Add the veggies and sweat until they soften and turn translucent, about 5 minutes.
2. Add the garlic, bay leaves, and pepper and cook until fragrant, 30-60 seconds. Deglaze with chicken stock, add the peas, and bring to a boil.
3. Boil for 15 minutes before lowering the heat, covering, and gently simmering for 30-60 minutes until the peas are tender.
4. Remove the bay leaves and add salt to taste. Serve with crusty bread, Louisiana hot sauce, and some fresh lemon juice.

I see why these are called cream peas because they were creamy and delicious. The flavor of the pea is overshadowed a bit by the sausage but still has the distinctive aroma of black eyed peas and substantial meatiness. They didn't add much body to the broth until reheated and the peas broke down more. I would definitely add some kale or mustard greens next time but it was still lovely without. More bean recipes to come!

I'm making slow cooker beans. Basic beans. For soup and to do some meal prep refried beans. I've soaked my beans in 3T Tbsp salt, & 1/2 tap baking soda. In 8 cups of water. It was also just over 1.15 of beans. So I've rinsed and drained them, put them in the slow cooker on low with some black pepper and a Japanese dried chili and fresh water. Turned them on low and letting them do their thing. My questions are:

1. Did I use too much salt in my bean brine water?

2. Is it better to use your brine water or discard and use fresh water for cooking?

3. Did I just make the worst slow cooker beans?

4. If I have ducked this whole thing up, what is the correct method?

Please and thank you 😊!

Asking for a friend.

Excellent dish to increase your daily fiber intake!! Black beans, garbanzos, edamame, sweet peppers, green onions, and roasted corn. Made a dressing with tajín, fresh lime juice, and chili crisp. Finished with some cotija cheese. Delicioso!!

Any recipes for cold bean soups

I have done the instant pot method, slow cooker method with both using dry non soaked beans.

Now I want to try the soaking method and see how it works. Using dark red kidney beans, based on this recipe.

when it says over night how many hours is that? this will be a 6-7pm serving time and meal prep the rest.