By the time we realized that the storm will hit NYC, and that it would be prudent to stock up on food, there was nothing left in the supermarket but canned beans. Having survived the storm, and having escaped to our friends' place (so that we do not have to eat the beans), I now own 4 cans of navy beans, 4 cans of pinto beans and 4 cans of black eyed peas. And I do not really fancy canned beans -- no matter how hard I try, I can still pick up that they are, well, canned. Any recipe suggestion that would let canned beans shine through?
It's lighter than nonna's—but tell us about hers, too!
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