/ck/ - Food & Cooking

>>5711217
posting recipe


you can go to wholefoods and get a bunch of different organic dried beans and lentils of different colors and shapes and sizes!

or you can just get the cheapest stuff you can possibly find, its your choice.

I take any of my beans and lentils and soak them overnight.

I dump out the water and rinse them off.
in the pot:
>olive oil
>carrots
>celery
>little pieces!
>onions
>garlic
>a little sea salt (or pink himalayan salt?)
>little splash rice vinegar
sautee that up a bit. but add NO MORE SALT till the end! you don't want firm beans!
add your beans and lentils and fill the thing up with water a whole bunch until they are deep.
>bring to boil, then lower to low-medium (simmering) for 3 hours.
>somewhere in that area, add a few dashes of black pepper, cinnamon, cumin, oregano, basil, turmeric, curry, masala, etc. whatever bro.
>at the end, try to boil it some more until you reduce it down and thicken it.
>when the goop on top gets wrinkly, its done.
>make a ton of it
>store in fridge
>lunch every day!

I also add corn/peas/soybeans at the end sometimes

I am Not a doctor. Ask your doctor before doing anything.

>>5704693
>>5706182
found it:

you can go to wholefoods and get a bunch of different organic dried beans and lentils of different colors and shapes and sizes!

or you can just get the cheapest stuff you can possibly find, its your choice.

I take any of my beans and lentils and soak them overnight.

I dump out the water and rinse them off.
in the pot:
>olive oil
>carrots
>celery
>little pieces!
>onions
>garlic
>a little sea salt (or pink himalayan salt?)
>little splash rice vinegar
sautee that up a bit. but add NO MORE SALT till the end! you don't want firm beans!
add your beans and lentils and fill the thing up with water a whole bunch until they are deep.
>bring to boil, then lower to low-medium (simmering) for 3 hours.
>somewhere in that area, add a few dashes of black pepper, cinnamon, cumin, oregano, basil, turmeric, curry, masala, etc. whatever bro.
>at the end, try to boil it some more until you reduce it down and thicken it.
>when the goop on top gets wrinkly, its done.
>make a ton of it
>store in fridge
>lunch every day!

I am Not a doctor. Ask your doctor before doing anything.

>>5690865
you can go to wholefoods and get a bunch of different organic dried beans and lentils of different colors and shapes and sizes!

or you can just get the cheapest stuff you can possibly find, its your choice.

I take any of my beans and lentils and soak them overnight.

I dump out the water and rinse them off.
in the pot:
>olive oil
>carrots
>celery
>little pieces!
>onions
>garlic
>a little sea salt (or pink himalayan salt?)
>little splash rice vinegar
sautee that up a bit. but add NO MORE SALT till the end! you don't want firm beans!
add your beans and lentils and fill the thing up with water a whole bunch until they are deep.
>bring to boil, then lower to low-medium (simmering) for 3 hours.
>somewhere in that area, add a few dashes of black pepper, cinnamon, cumin, oregano, basil, turmeric, curry, masala, etc. whatever bro.
>at the end, try to boil it some more until you reduce it down and thicken it.
>when the goop on top gets wrinkly, its done.
>make a ton of it
>store in fridge
>lunch every day!

I am Not a doctor. Ask your doctor before doing anything.

>>5642057
beans and lentils my good friend OP!

you can go to wholefoods and get a bunch of different organic dried beans and lentils of different colors and shapes and sizes!

or you can just get the cheapest stuff you can possibly find, its your choice.

I take any of my beans and lentils and soak them overnight.

I dump out the water and rinse them off.
in the pot:
>olive oil
>carrots
>celery
>little pieces!
>onions
>garlic
>a little sea salt (or pink himalayan salt?)
>little splash rice vinegar
sautee that up a bit. but add NO MORE SALT till the end! you don't want firm beans!
add your beans and lentils and fill the thing up with water a whole bunch until they are deep.
>bring to boil, then lower to low-medium (simmering) for 3 hours.
>somewhere in that area, add a few dashes of black pepper, cinnamon, cumin, oregano, basil, turmeric, curry, masala, etc. whatever bro.
>at the end, try to boil it some more until you reduce it down and thicken it.
>when the goop on top gets wrinkly, its done.
>make a ton of it
>store in fridge
>lunch every day!

I am Not a doctor. Ask your doctor before doing anything.

>>5339730
sometimes I eat beans and I just feel kinda content.

>eat some black beans and rice
>beans.
>yea.
>mmm hmmm

I have this recipe really nice at this point to make a THICK black bean soup to eat with rice, you know the classic white rice and black beans?

first, how I do it:

>garlic, onions (diced), olive oil in pot, some salt and rice vinegar
>caramelize a little
>black beans from a can
>if it needs water I add it in
>reduce it down slowly until it gets wrinkly on the surface
>serve with rice

I recently saw an anon on /ck/ that did something very similar but instead they also added celery and carrots (diced) to that whole onion and garlic thing in the beginning.

honestly, how much would this change the whole outcome of the beans? I really like how they taste when I make it but I feel like it might possibly make them taste even better.

the best answer is probably to just try it and see if it works, I'm kind of sure I will like it, but I worry that it will be so different that it wont feel right.

any advice on this /ck/?

>inb4 /adv/ this is /ck/ people.. gonna use what words I want to describe the help I am asking for...

lets have a nice discussion.