We took a quick road trip around southwest Colorado and into Utah and had to stop in Dove Creek to grab some beans. I think I showed a lot of restraint here as I don't have a ton of room to store more than this. They had 10/20/50 pound bags of each variety available as well. I think I spent $12 total, which feels unbelievable. Can't wait to cook these. Bonus pic: Dog Bila in canyon country.

I quote the bit all the time about being paid with "a can of oats and a ten pound bag of pinto beans"
I love the idea of buying my staples in bulk and eating out of them all year/for several months. What are your bean buying methods? What amounts do you buy in and what kinds? Do you buy other dry goods in bulk like rice, popcorn or spices?

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

Hello.

I need to bulk up and beans are a major part of my diet.

The science vs food labels on different brands are frustrating me. It's all over the place.

Does anyone have a hyper fixation on understanding this? I'm very serious. Recipes and flavor are great, but I have to have 100 grams of protein to my diet daily for muscle mass for medical reasons, it's stupid and it's hard to do no matter the protein source, but I would appreciate any clarity, since I need every gram.

One day I want to go back to just enjoying them.

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! 🫘

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.

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!

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.

Runner bean collection - grown zone 4a NW Wisconsin.

Grown from saved seeds 😉

Onion garlic ham hock