5 Incredibly Easy Bean Dishes
Mix things up with one of these pantry-friendly recipes
If you’re starting with canned beans, all you need to do is drain and rinse them and you’re good to go. Dried beans, obviously, need to be cooked first; here is the quick-soak method I use, which is the easiest way to cook beans from scratch.
Consider one of these five recipes to mix up your quarantine repertoire.
1. Black Bean Tostada
This is one of the best possible uses of canned black beans and store-bought tortillas.
Heat pre-cooked or canned black beans, adding ground cumin, chili powder, fresh oregano, and salt. Shred cabbage and chop a few radishes or a chunk of jicama; grate some Mexican melting cheese like queso Oaxaca or cotija, and slice some smoked chorizo or other cooked sausage. Drain the beans and mash roughly. Lightly toast large tortillas under the broiler, then top with the beans, the cheese, and the meat. Return to the broiler to melt the cheese and serve, topped with the vegetables and a dollop of sour cream; put lime wedges on the side.
2. Chard with White Beans and Pancetta (or Bacon)
If you don’t have (or don’t like) chard, use kale, collards, even bok choy. You can eat this on…
