The first mention of their name is "Legumati" and the rest is "Leguminati". I'm guessing the first one is an error.
this post was submitted on 01 Dec 2024
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In a local shop, they have these massive jars of pre-cooked white beans, which are really great. I keep them in the fridge and when a meal could do with a bit more sustenance, I just scoop a few spoonfuls into there.
Works really well for curries and tomato sauce, but honestly, I'd have trouble naming a meal where it doesn't fit (assuming that meal doesn't already have a ton of protein). Yesterday, I did the beans on toast thing by basically just chucking beans on toast, seasoning them and then microwaving the lot. For an extremely lazy meal, that was actually quite decent.
Hell yeah. I love beans, eat them nearly everyday, and preach how awesome they are.
Maybe I should join the cult 😅
Sous vide is mainly used for meats but you can do some neat things with it and beans. I've had lentils come outv with an almost caviar texture/feel.
Sous vide vegetables are underrated in general. It can intensify the flavor of the natural vegetable itself or the seasonings you've added, without sacrificing texture or color.
I want to know what kind of the heirloom beans I grow in my yard.