I like pretty much every kind of bean, but if pressed I’d probably say that red kidney beans are my very favorite. I love the texture and how substantial they are. They do take a bit of extra soak time, but it’s worth it.
I picked up some black-eyed peas a couple weeks ago; I’ve never had what I’d call an exceptional bowl of them, but I figured I’d give it a try since (not to brag) I can make really good beans and I’d never tried cooking them before. I made the best bowl of them I’d ever had— collard greens, boudin, lots of aromatics, herbs, and spices. After all that effort though, I still felt like they’d have been better with pinto beans instead. C’est la vie.
So what kind of bean do you prefer, and which ones leave you cold? Also, any advice on black-eyed peas would be nice; I’m still not ready to give up on them.
I do really like garbanzo beans if they’re made into falafel or hummus, but otherwise not really.
Soy is great, especially as edamame or tofu.
Funny, garbanzo beans are probably my favorite. Total opposite!
We have a chickpea casserole, a roasted halloumi and root veg + chickpeas recipe, and a “marry me chickpeas” dish that we particularly like at my house. They’ve become a staple in the menu here over the past year.
We also like black beans for a number of things. We like pinto beans too, but it’s harder to find uses for them.