/ck/ - Food & Cooking

>>19423020
I've got some wet pean recipes for you. It's slobber and cum, in case you were wondering.

>>19423020
Just an ordinary bean soup with some smoked sausage, onions and whatever other vegetables you have on hand, and seasoned with salt, pepper, and paprika.

>>19423025
Holy casseroli, this just made me spit out my freakin' drink! Bumped and (you)'d, kind anonerino, have a 4CHAN day!!!

>>19423037
You can go back any time. Sounds like you miss it.

Neapolitan pasta with beans (just about any bean is fine; my favourite is broad bean/fava). 200ish g dry is about enough for four servings.
Cook dried beans then set aside.
Fry 1 hand-crushed plum tomato per serving in 20ish ml olive oil per serving until dry then add
>50g of whole-ish celery
>1-2 cloves of garlic
>50ish g (dry weight) of cooked beans, drained their cooking water and the water reserved
per serving.
Saute until reddish tomato colour is throughout then add bean water to cover and reduce out again.
Repeat the added bean water/reducing out step again. This ensures a creamy final product.
Add water. Generally, 400ish ml per serving is good.
Bring to the boil, add salt and toss in 75ish g per serving of dry, small-shaped pasta (or mix of shapes).
Boil, stirring occasionally, to desired doneness. For me, that's six minutes since it will thicken and cook further upon resting.
Serve topped with 50g finely chopped or thinly sliced onion, preferably red but any is fine.

Pasta with chickpeas is similar but omits celery, swapping it for a handful of sweet parsley leaves per serving.
Pasta with lentils is similar to pasta with chickpeas but omits tomato altogether.

there are some bean desserts too.
green mung beans and red adzuki beans. you can even make ice creams/sherberts with them.
i'm not sure if they would work as well with the mexican beans.
chickpeas are good roasted and glazed with honey.

>>19423086
Pinoys double cook chickpeas, once plain and again in sugar syrup, to use as an ice cream topping.
Red adzuki isn't necessary for red bean paste. I use kidney and it's just as good.
Green mung is great for bubur kacang hijau/ijo, a sweet pudding or porridge of split mung bean. Whole mung bean is a nice addition to kolak, an Indonesian dessert soup.

>>19423106
wouldn't yellow/green mung beans be closer to red adzuki beans in flavor since they are both mung beans?

>>19423137
You'd think so, but not really, no. Think of like this: do kidney beans and canellini beans taste alike? They're literally the same species. As are black beans, iinm. And they all taste different.