One Ingredient, Three Ways: Bean Edition

Today’s post comes from a Gentle Reader’s question regarding how to make beans and rice more interesting and varied. There is no simpler Punt! than canned beans. For simplicity and consistency, we’ll stick to readily available canned beans. The starch is up to you.  Here it goes.

1. Cuban: Take a can of black beans, rinse them in cold water. In a small saucepan, saute onion and garlic in a drizzle of olive oil. Add the beans in with cumin and a dash of cayenne. Serve with white rice, top with diced red onion or scallions.

Black Beans

Black Beans

2. Indian: Multiple beans work here, would especially recommend chickpeas, kidney beans, black-eyed peas. Though it won’t have the pop, simmer with fresh garlic, ginger, and a commercially available simmer sauce. Make the flavor pop with a squeeze of fresh lime juice and chopped cilantro once you’ve removed the beans from the heat source. Serve over rice.

Chow Chow (the relish, not the dog)

Chow Chow (the relish, not the dog)

3. Southern: For this preparation, I recommend white, navy, or pinto beans. Rinse in cold water, and saute in olive oil, adding  a splash of fresh water, and chopped garlic or scallions. Serve topped with pickled veggies of some stripe: Chow-Chow being the industry standard, but any marinated salad will do. You can serve with rice, but I would recommend cornbread.

Cornbread with Molasses

Cornbread with Molasses

How do you Punt! with canned beans? Post your suggestions here, or Tweet away. Thanks for the question, and keep ’em coming!

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Tomorrow, Sunday Dinner, One Dish at a Time.

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2 Comments

Filed under One Ingredient Three Ways, Punt!

2 responses to “One Ingredient, Three Ways: Bean Edition

  1. Marianne

    Black Bean Tacos! Heat refried black beans in microwave, fill taco shells, top with salsa, slaw mix, smoked cheddar, red onion and sour cream. Sit at opposite ends of the couch for the rest of the evening!

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