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 like chickpeas, they’re very versatile. I’ll happily chow down on a bowl of chickpeas tossed with olive oil and red vinegar. Green and black lentils hold their texture nicely; I’m not fond of how easily yellow lentils cook to mush.