Remember when a bag of beans was a real choice?

Back in '08, I had to pick between a bag of pinto beans or a can of chili for the week. Went with the beans, soaked them overnight in a big metal bowl. Anyone have a good trick for flavoring them up without a lot of extra cost?

3 comments

3 Comments

grant.margaret19d ago

That collard water trick is a good one, but you have to be careful. If the greens were really bitter, that taste can go right into the beans. I learned that the hard way with some mustard greens last fall. A safer bet is to save the liquid from a jar of pickles or peppers. Just a couple tablespoons of that brine added near the end of cooking gives them a nice tang without any risk.

holly631h ago

You mentioning the pickle brine is a game changer. I always just poured my greens water straight in and hoped for the best. That mustard greens story sounds exactly like something I'd do. I'm definitely trying the brine trick next time, it sounds way more reliable.

the_mary19d ago

Wait, was that really a choice though? I mean, the beans were always the better deal for stretching meals. My trick is saving the water from boiling any greens, like collards or kale, and using that to cook the beans. It adds a ton of flavor for basically free.