/ck/ - Food & Cooking

Pinto beans are the blank canvas of the bean world to me... tastes like a whole lot of not much when you make them from dry with water only. However, they do exceptionally well if you're pureeing or want smooth/creamy (very thin skin layer to me) and take to flavors, spices, broths, etc. exceptionally well.

Lima beans and butter are a godsend, love it.

Cannellini beans are great in "white" soups the same way red kidney beans are great in tomato/beef soups.

>>5704740

Nice, nice. I was hoping pintos had more flavor, they look neat. Thanks for the help though

>>5704693
OP let me see if I can find my chapmion recipe.

>>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.

>>5704693
>Recently I ate a bean soup that was really good

The key to the flavor of any soup is the broth. Most beans have little flavor, they just soak up the flavors from what you cooked them in.

You're barking up the wrong tree here, OP. If you want to replicate the taste of that soup you need to be thinking about how it was seasoned and what the stock was. Those have a much larger impact on the flavor than the bean.

>>5706201
>Most beans have little flavor

I'm sorry but I think your tongue needs to be checked by a doctor.

>>5706201

Well I made the soup myself, but what I meant to say was the beans I used came in a mixed bag. I used black bean broth as the base and seasoned it with some Penzeys Forward, lemon pepper, and dehydrated vegetables that also came with the bean mix

The mix had 11 different legumes, what I'm trying to tease out is which ones are actually worth buying again individually to make more batches of soup with, since I know some beans offer more flavor than other beans. Black beans I'm very familiar with, and those alone could make a soup, but I know different beans can have different tastes so I want the most beans I can get that have individual flavors without using "filler beans" that don't really offer anything.

In other words, I just want as few beans as I can to make the best soup I can

>>5704693
I used spices anon.

masala, curry etc.

Fava/faba beans are excellent. You can leave them unpeeled for more flavor, though it makes them a tad chewy. They go great together with chick peas.

>>5706188
OP what do you think?

>>5706857

I think that you didn't answer OP's question at all.

OP asked which beans were more flavorful than others.

You posted a recipe that does not address OP's question.

>>5706876
I think that different people taste different foods, well, differently.

I offered a recipe that gave good tips on how to prepare the beans in a way that would result in some nice flavor, which may help OP in enjoying beans better since most beans/lentils can be used with the recipe.

>>5706188
so OP, are you still here? why do people make threads and then quickly abandon them?