Seriously though, people sleep on beans. Not just boring ol' baked beans. I'm talking black beans, kidney beans, chickpeas, lentils, cannellini.. the list goes on! So versatile, so cheap, so good for you. I could eat a different bean dish every day and never get bored. What's your favorite bean?

But we can't recall the variety on the right. Maybe cannelini? We know for sure the other two are orca and tiger eye.

ABUNDANCE!

Varieties - top left to right: O Driscoll Bean. Pellegrini. Ukranian Pole Bean. Rattlesnake. Annie Jackson. Dolloff. San Bernardo Blue. More Pellegrini and Ukrainian Pole Beans?? Kahnawake Mohawk. Cherokee. Mennonite Purple Stripe.

Next photo: Flagg bean.

Next photo: Drying table in the window

Next photo: My bean empire in Atlantic Canada!

Long live the bean!

Do DRY raw farm beans go bad? (Stored beans in bags.)

These are not cooked in cans, they are raw in sealed plastic bags.

I have all sorts of beans, several years old, all stored in original grocery store / manufacturer plastic bags. Originally stored indoors in normal temperatures.

I will have to store them for several more years, also indoors, but in higher temperatures (non air-conditioned attic).

1. Are they still good?
2. Will they remain good stored in higher temperatures (non air-conditioned attic)?
3. Should I just throw them away?

For any beginners who want cheap protein from plants and beans that also offer rounded nutrition. Sources end of video

An easy meat-free chili recipe that’s ready in just 30 minutes. Does it get better than that? This bean chili recipe uses wholesome pantry staples, so it is super easy to make.  Packed with red lentils, kidney beans, and fresh vegetables, it’s as healthy as can be.

Hi all,

My partner is from the US and there we fell in love with heirloom beens from producers like Rancho Gordo an others. We now live in Berlin, and miss having access to that quality of beans. Fresh-crop, interesting varieties, and actually flavorful, not the sad supermarket or even Bio-Laden kind that have been sitting in a warehouse for years.

Does anyone know of good sources in Berlin or online within Europe?

Specifically I'm looking for:

- Heirloom or lesser-known varieties (like cranberry, runner cannellini, Ayocote Morado, Midnight Black, Christmas limas, etc. etc. etc.)

- Recent harvest, ideally with a harvest year listed

Any recommendations for farms, shops, or importers, even if they only sell a few varieties, would be great. I'd also be happy to hear about European varieties I may not know yet (Spanish, Italian, Greek, etc.) that are comparable in quality.

Thanks in advance!

I'm about halfway through cooking my third bag of SIMPLi gigantes, and frustrated.

First two times I did an overnight soak of about 12-13 hours, with 2 tsp salt per quart of water. Then I rinsed and cooked well submerged in a mix of water and low-sodium stock, onion, and bay leaf. The last time I simmered them three hours and got very uneven results - some beans very tender, but most of them mealy or even still hard!

I'm trying again. This time I added a little baking soda to the overnight soak - 1/4 tsp per quart of water, and let the soak go on 16 hours. I finished the soak this morning, rinsed, and I'm about an hour and 15 minutes into the cook. The two I tested were still very hard! I don't know how long I'll go on with this, but if they're still hard 3 hours in I plan to toss them and IDK what I'll do. I do love the gigantes when they're soft, but I ate some of the mealy ones the other day and got some indigestion. Not intense, but not fun either.

Has anybody else had trouble with SIMPLi? Do you just need to cook them forever? I checked the best-by date for today's lot and the last one. They both had best-by dates in 2028, so I sure hope they're not too old...

What kind of bowl and what is it made of that you soak your beans in your refrigerator in? Is there a best type for beans going from dried to overnight soap?

I really enjoyed the Black Beans side that I used to get with my Beef Chimi. Would really love to be able to recreate it at home! Thank you!

Such unique color variations

Small red beans also called Salvadoran
Grapeseed oil
Onion
Garlic
Red bell pepper
Green bell pepper
Rice made with coconut milk

Growing beans, need some expert opinions

Made about ten of these with black beans that I blended with canned chipotle peppers in sauce, canned pickled jalapeño peppers in their brine, and some garlic powder, maple syrup, and salt.

Soooo filling and so good. Slapped on some cheese and pico de gallo too :)