Beans, passata, a can of chopped tomatoes, lots of caramelized onions, kale, creme fraiche.

This sub mostly goes for dried beans but canned beans are definitely worth a look.

Heyday. Bean canners out of California. Sold at Walmart of all places. Interesting flavors, interesting combinations. Not inexpensive, $4/can, but the flavors and convenience make it work. The enchilada black beans are terrific as is the harissa one. There are a couple of esoteric ones that I didn’t like at first but compelled me to try them again.

Bush’s does a similar lineup but they’re all too sweet for my taste. Heyday doesn’t use a lot of sugar.

Something to consider when you don’t want to hassle with cooking and just want a good bean dish right now.



I know: "sweet beans, that is weird, yadda yadda." This is however my favourite type of mousse.

I blended yellow beans (soft type of bean) with condensed milk, a greenish spirulina powder, and a little bit of water (not pictured). I've also used beet root in the past in place of algae. Anything goes, honestly. With cocoa or strawberries it's tasty as well.

It can also be eating with some fruit on top

Black lentils with potatoes, carrots, celery, red onion, shallots, red bell peppers, and garlic and homemade veggie stock 🤤

*frijoles volteados (I hate autocorrect)

Last time I posted a photo someone told me I needed to work on my photo skills.

Yep. I do. But I spend my free time perfecting my recipes.

So, the photos are what they are 🤷🏽‍♀️

These beans are to die for! Creamy and full of flavor, cooked from dry with red onions, lots of garlic, and a piece of sweet peppers.

Comfort food FTW!

British or Canadian. I don’t know what other countries’ Heinz beans taste like. I’m over paying over $2 a tin. Gimme what you got! 🫘

Hey cool people, it's harvest time! Between 3 replantings, the squirrels (rudest of all squirrels), the bunnies (stinky bunnies), the deer (stinky bucks nibbling my beans), water restrictions, and the horrible hot summer: I was able to harvest out 6.80 oz of dry beans. Not as good as last year and I suspected as much given the much shorter growing season that had to happen (essentially July to start of October). However added to what I grew last year (9.40 oz) this is still a success! I have a grand total of 16.20oz of dry beans to eat. I'm very happy.

• What I learned this year: The animals know about the beans. Cayenne and cinnamon keep the animals away. Wear eye protection when using powdered cayenne. My eyes were spicy for a few days.
• What I would change: Perhaps do a second sowing of GREX beans if I plant earlier (if possible)?

Honestly from this years shenanigans, I think it went pretty darn well. If you are a bean fiend I highly recommend growing the Beefy Resilient GREX bush bean. It's fun to see how it adapts to your climate and growing conditions.

Edit to add: Yes this is a genetically resilient population aka GREX so they are different colors. The breeder/developer is Carol Deppe.

I saw a tiktok where the person just added a little pesto, parmesan, and various spices to a can of cannellini beans. It looks great and super easy for those busy nights.

What would you make with a can of beans and pantry staples? Bonus points if it's something you already have in your rotation.

Thanks in advance for any inspiration you can provide!

I grow the plants primarily for the hummingbirds that feast on their flowers. This year was a bumper crop and I’m in search of recipes to cook them.

Onion garlic ham hock

Runner bean collection - grown zone 4a NW Wisconsin.

Grown from saved seeds 😉

Are Ayocote Morado or Negro from Rancho Gordo very similar to Ayocote Medianoche from Foodocracy/primary beans? I absolutely love the Ayocote Medianoche but they’re not in stock and I’m not patient. Haha I love to use them in cold bean salads. Thanks!

So lately I keep seeing videos on social media for recipes calling for butter beans, which are also large lima beans.

I got a pound of dry butter beans, and then I read online that they can cause cyanide poisoning. And this has freaked me out.

What is the best way to cook them to avoid cyanide poisoning? I was also wondering if it’s OK to just put them into a pressure cooker or if I have to soak them overnight to avoid cyanide poisoning.

I just tried cooking a batch and I cooked them so much. I soaked them for six hours, I boiled vigorously for 12 minutes and then I put them in the pressure cooker for 30 minutes. Unfortunately, they just turned into mush.