All kinds of ways, but I think a good few recipes to check out are:
- cuban style frijoles with the black beans
- red lentil hummus
- dal makhni for kidney beans (needs a lot more special ingredients than the other two though) Green lentils aren’t one of my favourites most of hte time but they do go well with rice
I can find a recipe similar to mine for any of these if you like
tychosmoose@lemm.ee 2 days ago
If you have trouble with the soaking, black beans do very well with a “quick soak”.
Cover them with water about twice the depth of the beans. Add about 1 teaspoon (~5 ml or 5-7 g) salt.
Bring to a boil and keep it boiling for 2 minutes. Then cover and turn off the burner/hob. Let soak for 1-2 hours.
Add any extra seasonings now (but nothing acidic). Then bring back to a boil and then simmer until soft. Adjust seasoning and you’re done.
They should take much less time than cooking from dry. How long will depend on the beans. Older beans can take much longer, but most should be soft in 1 hour or so.
marron12@lemmy.world 2 days ago
Yep. That works well unless you’re cooking at altitude, then an overnight soak is the best and easiest way. Unless you own a pressure cooker.
Some beans you can get away with not soaking at all, just cook them low and slow for a couple hours. I’ve done that with great northern beans.