this post was submitted on 17 Dec 2025
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What is your favorite way to cook beans? (lemmy.world)
submitted 1 week ago by Zombiepirate@lemmy.world to c/cooking@lemmy.world
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Beans are a staple at my house. They're cheap, healthy, and my kids love them.

I think my favorite way to eat them is in chili. Soak small red or black beans (or ideally half a pound of each) for a few hours.

Trim 1.5 pounds stew beef, add black pepper and salt. Brown in pan. Add in onion and fresh peppers (bell, poblano, jalapeno, serrano) and cook until onions are clear.

Pour a beer in there, Modelo works great. Add the beans. Add a can of chipotles in adobo sauce. Don't bother chopping, they'll break down. Add a jar of salsa. Add water to cover the beans. Add chili powder, bay leaves, oregano, cumin, and more salt & pepper to taste.

Simmer until the beans are fully cooked, probably around a couple hours. Serve with tortilla chips or corn bread.

And before anyone says "beans don't belong in chili," they absolutely do.

I'm always on the lookout for more ways to cook beans. What's your favorite?

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[–] Bytemeister@lemmy.world 4 points 6 days ago* (last edited 6 days ago)

Red beans and rice.

Slice up about a pound of kielbasa or andoullie sausage, brown it with some vegetable oil in a large pot, then lift out the sausage and set it aside. Add in your trinity (diced onion, celery, green bell pepper) and saute it for about 10 minutes. Add minced garlic to your preference (I usually do 1 clove) a tablespoon of tomato paste, probably 2-4 tablespoons of Cajun seasoning, and stir it for like 5 more minutes until everything is coated and gloopy. Add your sausage back in and 3 cans of red beans (maybe 24oz?) drained and rinsed. Add enough beef stock to just barely cover everything, and grind black pepper into the mix until your hand cramps up. Then add a lot of Louisiana Hot sauce. You can use Frank's Red hot in a pinch. If you use Tabasco I will jump through this phone and slap you. Let this concoction simmer on low heat, covered, for about 20 minutes to cook the beans, then uncover and let it condense until you get the texture you want. Helps to smash about half of the beans with a spatula to thicken the mix. Serve over rice with diced green onions, cheese, sour cream, or whatever. Re-heats well and will stay good in a container in the fridge for a week.