7 Unique Ways To Cook Different Types Of Beans

Not all beans are created equally. Some thrive when cooked in a certain way, others might just go the opposite route. But we’re telling you right now how and what to cook with different types of beans.

We’ve talked before about ‘The Beaning of life’ and there have been many bean meals and many bad food-related puns in my life ever since then. But I’m back with a vengeance! Or no, more like I’m back with just some extra information on what you can cook with these beauties. As many types of them as possible.

Like I’ve said before, beans are very nourishing and loaded with nutrients as part of the larger family known as ‘pulses’, along with peas and lentils. They’re so good and actually a sustainable food source, that the world’s leading food experts have dubbed as a way to ‘solve world hunger’. This is actually one of those very urgent issues that plague the planet, so we’re glad to see there are solutions after all.

You have nothing to fear if you’re cooking different types of beans, they will keep you satiated for longer and they can be prepared in so many ways that you have almost infinite options, no matter where you are in the world.

What to Make with Different Types of Beans?
All types of pulses are some of the most nutritious foods in the world.

Ways of cooking different types of beans

1. A bean salad

If you’re a fan of beans, then why not just combine them all into a delicious and tasty dish that blends all of their respective flavors and textures? A big old heap of different types of beans sounds like heaven to me. Add some additional flavor as well, like garlic, fresh herbs, and then enjoy the magic!

2. Soup with Great Northern beans

Because Great Northern beans have a lighter density and a nuttier flavor, they’re perfect to make soups and purées. So, rinse them first, add them to a saucepan, cover with water, sprinkle some salt and bring to a boil. After the water boils, add the lid and simmer for about an hour to let them get even more tender. Then make a delicious hearty soup with them and enjoy!

3. Black beans and combos

Thanks to their creamy texture and mild taste, black beans go excellent with some corn or rice. You can also cook them gently and then make a salad with avocado or add some lovely chorizo to the proceedings. The spiciness of the chorizo will make the black beans stand out.

What to Make with Different Types of Beans?
Thanks to their creamy texture and mild taste, black beans go excellent with some corn or rice.

4. Fava beans – make a salad

Peel them thoroughly – that’s the annoying thing about this delicious type of beans. After that, you can add them with ease to a fresh salad, where they will shine next to leafy greens and some juicy tomato. Or another option for fava beans is to cook them next to some asparagus. The flavors will complement each other.

5. Cannelinni beans work with fish

Add them to vegetable soups, including minestrone, they go well with tuna meat, red onion, and parmesan cheese, so you can make a salad with them. During the winter, turn them into a casserole by stewing them in tomato juice.

6. Black-eyed peas can be fried

In Egypt, they’re cooked with onions, garlic, meat, and tomato juice and served with Egyptian rice. In West Africa and the Caribbean, they are the basis for a traditional dish called akara, made with mashed black-eyed peas with salt, onions, and peppers. The mixture is then fried.

7. Kidney beans are chilling

And by chilling, I mean to say that you should most definitely add them to a nice chili. They bring excellent texture to your fully-realized dish. Other than that, you can add make some curry, add them to tacos, rice, or you can mash them to make a deliciously smooth dip.

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Article by Ruxandra Grecu from So Delicious. View the original article here.


10 Things You Eat All the Time That Could Poison You


Some foods can totally transform you from a cold-addled snot monster to the picture of health. But there’s a surprising number of everyday foods that, if you’re not careful, could straight-up wreck your day. Or slightly worse, end your life! Don’t worry, getting poisoned by them is gonna take some effort. And most of them are veggies anyway, and we all know you don’t eat those.

Just to be on the safe side, however, tread lightly around these 10 foods:




That cherry orchard your family used to go to during cherry season? Death trap! Well, not really, unless somebody manages to chew through a bunch of cherry pits and swallow them. And if anyone could do it, it’s your idiot cousin Stu. Like the worst cherry cordial ever, those pits are loaded with hydrogen cyanide. Yep, that cyanide. Luckily, the pits are so thick and hard you can swallow one and it’ll come out intact, which is its own punishment.


Wild Almonds

Scientists recently discovered that people who snack on almonds throughout the day eat less at mealtime. Probably because THEY’RE DEAD. Not really. We eat sweet almonds, not wild almonds, which are bitter. They’re also loaded with cyanide and could totally drop you. Luckily, you’re not gonna see them around. But if you find yourself in the wild and see some green almonds, maybe don’t eat them.


Castor Beans


That castor oil crap Granny gave you to make you puke back in the day is derived from the castor bean. Which, it turns out, is also an excellent source of ricin when it’s raw. Your Grandma is also a psychopath and, quite possibly, the mastermind behind an international meth operation.




It’s unlikely that you’re gonna do much damage to yourself if you eat the seeds out of an apple or two, but keep it up and you’re in trouble. Your body’s enzymes tend to morph compounds in the seeds into — yup — cyanide. That could explain why the old Johnny Appleseed story just kind of trails off. Kids would probably freak if they knew he was dead somewhere with a tree growing out of his greedy stomach.

While we’re on the topic, check out “How to Eat Apples Like a Boss.” Just remember to spit out the seeds.




Until the 1800s, most people in the U.S. thought tomatoes were outright poisonous. They also thought powdered wigs looked good, but they were kind of right about the ‘maters. Tomatoes are part of the nightshade family, and that whole “poisoning people” thing apparently runs in the family, since their leaves are laced with toxic tomatine.




Popular in wine and as a medicinal tea, elderberries can be found and picked all over the place. Just don’t eat the green parts. They contain cyanogenic glycoside sambunigrin, which, in non-science-speak, roughly translates to “thing that will have you exploding from both ends until it’s all out of your system”


Kidney Beans


Wanna make some chili that’ll leave your guests resembling Left Eye (too soon?!?)? Well, T-Boz, the best way is to undercook your kidney beans, which’ll season your sauce with a toxin called phytohaemagglutinin. Vigorously boiling them will neutralize it, but just to be safe, get the canned ones.


Lima Beans


Not that you actually wanted to eat these nasty little bastards in the first place, but if you want to get your mom off your back, tell her you’re terrified of cyanide poisoning and point out that the uncooked legumes are loaded with it. Then request a side of Cheetos instead. For health.




You shouldn’t eat green potatoes. Mainly because they’re gross. But they’ll also seriously mess you up because they’re packed with solanine, which will make you puke and, if you for some reason just keep eating, will cause cardiac arrest. Which is also gross.




Rhubarb’s stalks are the perfect way to add a little tartness to a strawberry pie. Its leaves, on the other hand, are the perfect way to add a little “Oh my God I can’t stop puking and when I puke it burns!” to your life. That’s because they contain oxalic acid, which is in bleach, which you also shouldn’t consume. Unless you want to go into shock and die.

Kudos Thrillist