Get to Know Them Gradually is Key

The last post on cooking tips for beans got me going on a bean theme.  So you’ll be seeing several quick posts on beans.  The timing is actually quite good, as it’s winter here in Colorado and the cold always stirs a desire for comfort food. While most people consider things like mashed potatoes and mac ‘n cheese to be the ultimate comfort foods, beans are right up there in terms of a food that soothes, warms and comforts.

Beans add delightful contrast dishes. Here, a plain asparagus puree gets highlighted with black beans.

Granted, many view beans as “desert island” food, as in, something reserved for when they are stranded on a desert island.  But those in the know see gold in a batch of colorful beans.  In case you’ve yet to discover this treasure, read through this series for know-how and insights to help unlock the incredible, comforting goodness hidden within the humble bean.

Practical Tips

Willing to try?  Then to begin with, don’t look at beans as a substitute for meat, especially if you’re a meat lover.  They are two completely different foods and aren’t meant for comparison.

Ditto for this butternut squash and potato hash. It tasted fine without beans, but why not add a little color and extra nutrition?

Next, get to know beans gradually–good advice whenever you’re getting to know a new food.  You wouldn’t get to know a new friend by climbing in the car for a 5-day road trip.  You’d chat at a party, go on a group hike, meet at the movies.  Similarly, don’t make a big bean casserole as your first foray into the wonderful world of beans.  Start instead by just throwing a few into already-familiar dishes, enhancing them with the color, texture and substance of beans.  See the pictures for some examples.

Finally, beans don’t have to preclude a steak or any other meat.  Go ahead and have it, but maybe not quite as big a piece.  This hearty salad (see recipe) on the side will make up for a smaller portion.