I wish I got spam like that. Pretty thoughts for no reason other than pretty.

I wonder if it's a saesangs who sends him poetry now and then 😂

The linked recipe has an interesting note: lid on/off or desired creaminess/softness. Never considered that before. I used a heavy lid and cooked for 90min after a 24h soak and the beans are perfect for stews and dips.

This is what I used to start my #slowfood journey 🙂

www.inspiredtaste.net/26952/how-to...

And they are SO CHEAP right? A dollar a pound (ish)?

I forgot to mention
😋blended and deep fried to make falafel
(Although I have tried and cannot master falafel just yet - I think I need a mentor!)

Oooh depending on your tools you can do so much
😋Oven roasted with spices for a crispy snack
😋Simmered in sauces for a tasty side
😋Blanched in aromatics for a salad topping
😋Blended into curries and stews to thicken
😋hummus of course: spicy/savoury/virgin

It all starts with the 8-24h soak.

Holy moly, I will never (willingly) return to canned again. This is so fun. And straight up DELICIOUS.

A cup of beans lasts me a week (mostly salad topping) or a side (Channa).

The water can be used in cooking like pasta water. It's a natural thickener for soups and stews.
Since, I've experimented with different flavourings as I boil the soaked beans into tastiness.

Today's inspiration came from from India: bay leaf, onion, garlic, curry leaves, cardamom, peppercorns.
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Need a 🍎🎵 Bangtan Christmas music playlist STAT 😂