I HATE Beans, but want to eat them...

Besides the texture, what don't you like about them? And at what point do you not like the texture? Some beans are firmer than others, and if you make them yourself you can really control that vs opening a can of beans.

I love beans, so once I know why you don't maybe I can think of ways I eat them that you might be able to do. I eat beans a lot (I'm also a vegetarian), but even when I ate meat I still ate them a lot. They are tasty little things!

Besides the texture, what don't you like about them? And at what point do you not like the texture? Some beans are firmer than others, and if you make them yourself you can really control that vs opening a can of beans.

I love beans, so once I know why you don't maybe I can think of ways I eat them that you might be able to do. I eat beans a lot (I'm also a vegetarian), but even when I ate meat I still ate them a lot. They are tasty little things!

I bought some black beans to make myself. I just hate how mushy and thick they are. Bleh. The best way I can describe the way they taste is they are moldy mashed up thick potatoes. alkhflskdhf. ick

Okay so when you cook yours, don't cook them as long as they say to. I think most beans will say to soak over night (make sure you do that) and then if it says to cook for 4-8 hours, check them at 3 hours then again every 30-60 minutes until you can handle the texture. I COMPLETELY understand texture issues, I can't do many foods because of the texture (cottage cheese is one of them) You would probably like them on the firmer side. I think you could try red kidney beans. Black beans are a good start but I do think they get a little more mushy than kidney beans. If you end up making some and they are too mushy, don't throw them away. You can use them in other recipes that you might not notice them. Blend them up and stir them into a pasta sauce, or layer them into a lasagna. What if you made a noodle soup and added a little bit of beans...keep adding more until you are used to eating more beans than pasta. (Doesn't have to be pasta, could be potatoes or whatever kind of soup you want). I love putting black beans on nachos and making a meal of that. Depending on the chips it can range from 200-500 calorie meal. Put the cheese on top of the beans so you don't SEE them but they are there. Try with just one bean on each chip or whatever, then add more the more you eat them.

Stop thinking about moldy mashed up thick potatoes when you are eating them, that sounds disgusting and I don't blame you for not wanting to eat that. Just think you are having some nachos, or some lasagna or whatever it may be. You said you were able to eat a burrito that had some beans in it? Try that again, and as time goes on, slowly add less of the things you are to cover them up and more beans.

I really think you will benefit from making them yourself but if you are in a jam and don't have time, I find the red kidney beans are typically the firmest from a can.

Also, try to pair beans with crunchy foods to counteract the mushy texture of beans. And, season them! But remember NOT to salt/season them until they are cooked or they will have a hard time cooking. I'm not sure if thats just a myth or what, but based on my experience, it's true. They aren't like pasta that you season the water so they get seasoning from that, you know? If you like onions, stir fry some up with some other favorite vegetables and mix in some beans. I actually had that for dinner the other day, it was a mix of green beans, carrots, onions and black beans. Yum.

Have you ever baked chickpeas? They turn into these crispy little delights, you could do that too. After they are baked you can season them however you want. I love chipotle powder on mine.


eta: I hate baked beans, like Boston baked beans or anything like that. I hate the sauce and the texture the beans get. I just can't do it. But I DO like refried beans. I used to think I hated beans just because I assumed they had to be baked beans or no beans but then I realized that isn't true. Yeah, I was sheltered lol.

I love beans, and will share some recipes that maybe you will enjoy. Like was said ahead of me, don't cook them so much that they become mushy. I made buckeye beans last week. They are very underdone, totally not on purpose but totally awesome in the "concoction" I've been eating. I put about a half cup of them into a bowl with some thick pizza sauce on them. Add some spices you like. I add red pepper flakes and garlic or onion. Nuke for 30 secs. Top with whatever cheese you like. I do a lot of feta cheese on top. I find it is sooo filling.

Beans and rice as was said before also. I love, love, love roasted chick peas. I found them gross until I roasted them. They are like roasted edamame. I add various spices. I use canned chick peas for this. Soak them in water for at least 30 mins to lower the sodium, rinsing every little while. Let them dry out real long. Bake at about 350, maybe higher depending on your oven. I top mine with curry and cayenne pepper, or a little taco seasoning. You only need the tiniest bit of oil and rub it all over the along with the spices.

I also enjoy bean/vegetable soup. Take a little bit, like maybe 1/2 cup of every bean. Not peas or lima beans, as they tend to get too mushy. Soak them over night. I cook up some onions, and toss in any cut up vegetables that are in season. Carrots, celery, parsnip, turnip, sweet potato, butternut squash, broccoli, etc. Toss them into the onions, and add water to cover. Some pepper, some cumin, a little thyme and sage, and a bay leaf. Cook until the vegetables are soft, and then add the softened beans. Toss in some lentils, as they only take a little time to cook. Simmer about 45 mins longer, and when it is cook, freeze it in one serving size pouches. You will have lunch to last you a month if you use a big enough pot. Eat it with a sandwich and you've got a full meal.

Also, lentils are super high in protein. Have you tried different colors? I really think the blue ones are fun to eat. I make a lentil pilaf with cooked lentils, some brown rice, and peas. (And onions. I love, love, love fried onions.) Play with spices too. They can totally change the way a food tastes.

I happen to like beans but if you don't, don't eat them. If your rationale is getting more protein, understand the nutritionals. Black beans have about as much protein as carbs. Most other beans, pinto, navy, have 3 times as much carbs as protein. They are a food that is a carb with some protein and a lot of fiber. Why force yourself to eat them when you can get the same macronutrient mix in other ways?

I puree my red kidney beans and turn them into a creamy soup. You can add sausage or sour cream to them at that point.

Monica

P.S. If you really hate the skin texture, put it through a colander....you'll miss some nutrients but it'll be creamier.

How do you feel about eating Dark Chocolate cake-like brownies? Yes, I am asking this in your how do I eat beans thread. Do I have your attention?

You puree 1 can of beans (I used low sodium versions), you can use either garbanzo beans or black beans. I tried both ways. The black beans were much easier to puree and the mix poured a lot more smoothly. You beat 2 eggs and add 1/2 tsp baking powder and mix into beans. You melt 1 cup of DARK chocolate chips in microwave and add them in to mix. Puree all till smooth and bake. Yes, it is that fast and easy. No one who has tried it yet has guessed that there were ANY beans in it. Some of my friends have been fooling their husbands with it. I fooled my finicky father with it.

Both my folks preferred the black bean version. The black bean was easier to make & smoother. It also looks darker. But, the garbanzo bean version comes out fluffier, moister & I think I liked the flavor of it just a wee bit better. I don't know. I cut the resulting "brownie cake" into 8 slices (as shown in the pictures below) and per my recipe calculator, it came to 171 calories (for a huge slice really), 7g fat, 3.6g fiber, and 6g of protein per serving. Healthy & tasty. The black bean slices weigh 1.6 but the garbanzo slices weigh 2.2. So, they really become fuller somehow though the same quantity of everything is used. Weird, eh? It is a shade dry, so I might try adding honey or applesauce next time or baking it for a shorter time. One lady did hers for half the time and said they were cooked and moister. I'm not sure about that, but figured I'd share the info. One of my friends is thinking of trying zucchini in hers to add moisture. Go figure. So, here are all the formal details:

Ingredients:

1 can of garbanzo beans or black beans, rinsed and drained (I use the low-sodium version)
1 cup of chocolate chips (I personally use the reeeeally dark chocolate because I like the way it tastes and you can use way less than say milk chocolate and have a much more chocolaty flavor -- plus, I don't eat dairy)
2 whole eggs (though some of my friends made it with 3 egg whites & 1 yolk, I think that's silly and too much work <g>)
1/2 teaspoon baking powder

Directions:

-Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch round cake pan with Pam or some alternative. I lined mine with foil first cuz I hate to clean pans. <g>
-Place the chocolate chips into a microwave-safe bowl. The recipe directions said: Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent. What I ACTUALLY did was just to nuke 'em for 2 minutes without stopping and I had no problems. *shrug*
-Combine the beans and eggs in the bowl of a food processor (though I did mine in a blender <g>). Process until smooth. Add the baking powder, and pulse to blend. Those are the directions. Me, I whipped the eggs with a fork then I beat in the baking powder in a bowl. In the processor/blender, I did the beans and then mixed in the eggs/baking powder.
-Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. -Transfer the batter to the prepared cake pan.
-Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. (see note above about some folks doing it for less time)

Some like to top it with sliced strawberries or raspberries and dust with a little bit of organic confectioners sugar. It adds a lot more calories, but you can also melt some chocolate chips on top at the end and make it like a hard candy frosting. Yum. I just ate mine plain and they were still good (but a bit dry).


And now, the promised picture:


So, what do ya think about them beans?

I have NOT tried this, but I had a friend once who used to blend them up and stir them into a thick chili. She did this because she also hated the texture of them. This made the sauce thick, and the boldness of the chili flavour basically eliminates the mild beany taste.

How do you feel about eating Dark Chocolate cake-like brownies? Yes, I am asking this in your how do I eat beans thread. Do I have your attention?

You puree 1 can of beans (I used low sodium versions), you can use either garbanzo beans or black beans. I tried both ways. The black beans were much easier to puree and the mix poured a lot more smoothly. You beat 2 eggs and add 1/2 tsp baking powder and mix into beans. You melt 1 cup of DARK chocolate chips in microwave and add them in to mix. Puree all till smooth and bake. Yes, it is that fast and easy. No one who has tried it yet has guessed that there were ANY beans in it. Some of my friends have been fooling their husbands with it. I fooled my finicky father with it.

Looks really really good. I am going to try this!!
Both my folks preferred the black bean version. The black bean was easier to make & smoother. It also looks darker. But, the garbanzo bean version comes out fluffier, moister & I think I liked the flavor of it just a wee bit better. I don't know. I cut the resulting "brownie cake" into 8 slices (as shown in the pictures below) and per my recipe calculator, it came to 171 calories (for a huge slice really), 7g fat, 3.6g fiber, and 6g of protein per serving. Healthy & tasty. The black bean slices weigh 1.6 but the garbanzo slices weigh 2.2. So, they really become fuller somehow though the same quantity of everything is used. Weird, eh? It is a shade dry, so I might try adding honey or applesauce next time or baking it for a shorter time. One lady did hers for half the time and said they were cooked and moister. I'm not sure about that, but figured I'd share the info. One of my friends is thinking of trying zucchini in hers to add moisture. Go figure. So, here are all the formal details:

Ingredients:

1 can of garbanzo beans or black beans, rinsed and drained (I use the low-sodium version)
1 cup of chocolate chips (I personally use the reeeeally dark chocolate because I like the way it tastes and you can use way less than say milk chocolate and have a much more chocolaty flavor -- plus, I don't eat dairy)
2 whole eggs (though some of my friends made it with 3 egg whites & 1 yolk, I think that's silly and too much work <g>)
1/2 teaspoon baking powder

Directions:

-Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch round cake pan with Pam or some alternative. I lined mine with foil first cuz I hate to clean pans. <g>
-Place the chocolate chips into a microwave-safe bowl. The recipe directions said: Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent. What I ACTUALLY did was just to nuke 'em for 2 minutes without stopping and I had no problems. *shrug*
-Combine the beans and eggs in the bowl of a food processor (though I did mine in a blender <g>). Process until smooth. Add the baking powder, and pulse to blend. Those are the directions. Me, I whipped the eggs with a fork then I beat in the baking powder in a bowl. In the processor/blender, I did the beans and then mixed in the eggs/baking powder.
-Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. -Transfer the batter to the prepared cake pan.
-Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. (see note above about some folks doing it for less time)

Some like to top it with sliced strawberries or raspberries and dust with a little bit of organic confectioners sugar. It adds a lot more calories, but you can also melt some chocolate chips on top at the end and make it like a hard candy frosting. Yum. I just ate mine plain and they were still good (but a bit dry).


And now, the promised picture:


So, what do ya think about them beans?

When I make re-fried beans I add a lot of spices to the mix such as cumin, chili powder, onion powder, red cayenne pepper, and i also add salsa to the mixture so that its not straight beans. Not to mention some sour cream is super delicious! I usually will pour that over-top of my lettuce and make my own taco salad. Good luck with your new adventure in trying new recipes with beans

refried beans?? i'm not much of a bean fan, but i love me some refried beans

I know, it sounds weird. I LOATHE beans. Just the smell of them makes me want to gag. I sort of like chickpeas (but won't go out of my way to eat them) and can stomach black beans. I'm a texture eater, so that has A LOT to do with it, but the taste grosses me out too. I know beans are super good for you, and I want to get them in my diet. Any suggestions on how do to this? Recipes? Etc?

Appreciated!

Buy some dried red or yellow lentils, they can be cooked from raw and are just as nutritious as beans. Chuck them in chilli con carne, soups, Bolognese sauce or curries and they cook down to nothing. Can also make lentil and mushroom pate or lentil and nut loaf - if you don't like vegan food you can find recipes with cheese or bacon!

I also like winter salads with some ingredients hot/ warmed through: canned green lentils, sauteed red onion, sliced sausage links or crispy bacon. Remaining ingredients cold/ raw: a pile of baby spinach, dried fruit such as sour cherries or cranberries, walnut pieces, crumbled goats cheese or crumbled blue cheese, dressed in balsamic vinegar.

Am I the only one whose first thought was when reading about hating beans was Doctor Who? Yes..? Moving on

Chili is a great way to sneak beans in to your diet. Any soup really. Use a food processor and grind whatever beans (lentils are good as are kidney beans) into a paste and throw them into any soup broth. Vegetable soup with kidney bean paste thrown in there is delicious. Makes the soup taste basically the same as regular veggie soup but a bit thicker.

I personally can't stand beans and have never ate them and don't feel the need to. Include vegetables and fruit and youll be fine. Remember it should be enjoyable to eat, not a chore

I make rice and beans as well and it is super filling and really yummy! In mine I use diced garlic and green pepper and onion sauteed in a little olive oil. One of the best things about beans done this way is once they are cooked really tender you can grind em up in a mixer and make a black bean dip.

Also if you are ok with chick peas try baking some for a simple go to snack. Drain them well sprinkle with your favorite seasonings and bake them in the oven until toasty. Let cool and bag em up.