Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make things run a little more smoothly for you and your loved ones.
A confession: When a recipe calls for soaking dried beans overnight, I nearly never do it. I would normally just go to the store, buy a can of beans, open it, and proceed from there. I’ve just saved myself 12 hours, I think.
But my self-congratulation is misguided for a couple of reasons. First, beans are possibly the only realm in which I'm efficient. Second, the texture and flavor of homemade beans are far superior to the canned variety (no tinniness or mushiness!). Once cooked, they last in the refrigerator for a week or in the freezer for months. They can add some substance to a soup, or become a topping for toast, a non-dairy milk, or even a dessert. Also, with supermarket shelves looking leaner than ever nowadays, canned beans and the like aren't necessarily available.
So here are 10 very delicious ways to use those dried beans sitting in your pantry, from hearty chili to garlicky beans on toast.
This veg-and-beans combo might sound a bit too simple to be very yummy, but a splash of dry sherry adds brightness and depth that render this recipe a must-make.
A made-from-scratch hummus (dried chickpeas, for the win) you can use countless ways—from a creamy-smooth dip to a sandwich spread.
Consider these garlicky white beans the do-anything dish to pull out of your pantry when you're low on ingredients. The recipe makes a big batch so you can add the leftovers to pasta, sprinkle 'em over salad, mix them into a stew, and the list goes on.
Soy milk may not be in stock at the grocery right now, but if you happen to have soybeans in your pantry (or can find them in-store or online), you can make your own homemade version.
This kidney bean salad hits all the right notes when it comes to texture and flavor, thanks to crunchy walnuts, crisp red onion, and tangy-creamy feta.
Our co-founder, Merrill Stubbs, said it best: "This is a simple, tomatoey bean soup that will serve you well all week long."
The only non-pantry ingredient you need to pull off this vegetarian-friendly favorite: garlic. (It calls for fresh bay leaves and rosemary, too, but we bet dried would work just fine.)
These versatile refried white beans would be just as happy piled over a scoop or two of rice as they would spread in a quesadilla.
If you've got a bunch of kale that looks like it's about to go bad, consider making this simple dish. No giant white beans on hand? Limas will also work, as will most varieties of canned beans.
This super-satisfying black bean and sweet potato chili just so happens to be vegan, too.
A Bonus Bean Recipe: Brothy, Garlicky Beans
What are your go-to recipes with dried beans? Share 'em with us in the comments!