• Fox [he/him]@vegantheoryclub.orgEnglish
    6·
    9 months ago

    I’ll be honest, I sometimes get pretty lonely irl being pretty much the only vegan in my life. I tried to organise a vegan group in my city last year and basically everyone who expressed interest was either vegetarian or “flexitarian”/“99% vegan”/“whatever”.

    Hate to feel like I’m spoiling the mood of the place but feel like you all would understand better than anyone I know in real life.

    • 🏴 hamid the villain [he/him] 🏴@vegantheoryclub.orgEnglish
      3·
      9 months ago

      I know the feeling. I lived in a suburban/rural American town and tried to start a vegan club and literally no one even showed up! I think this is the most relatable part of vystopia the book where she describes that it feels like we are on the forefront of something big but no one else is there even though it seems so obvious.

  • Dragonish@lemmy.dbzer0.comEnglish
    6·
    9 months ago

    Pinto beans are one of my staples. They are not a fancy bean, but combine with some onion, garlic and spices in an instant pot and i have delicious refried beans that can be eaten as is, or used in so many recipes.

  • Ephera@lemmy.mlEnglish
    6·
    9 months ago

    Don’t have much experience with beans, but I quite like black turtle beans. Still struggling with making them, though. The canned beans often fall apart and I haven’t yet tried with dried beans, as those are quite the commitment to prepare. 😅

      • Ephera@lemmy.mlEnglish
        2·
        9 months ago

        Well, the black turtle bean specifically has a hard ‘shell’, so you use it when you don’t want the beans falling apart, like in burritos or salads.

        That’s also part of the reason why I think they’re neat, they just look damn aesthetic:

        But interesting point nonetheless. I have been trying them in tomato sauce, and maybe the hard shell is holding them back in that case…

  • dethedrus@lemmy.dbzer0.comEnglish
    4·
    9 months ago

    Black beans. By a huge margin.

    I never liked most bean offerings growing up… mostly lima, and anyways whisky overcooked. But I’ve gotten really into black beans in the last 10 years.

    The best part is that they’re stupidly easy to make with a pressure cooker.

    1 cup of dried black beans, 4+ cups of your flavorful liquid choice, though be very careful to keep salt levels low! I generally sautee a shallot and an unreasonable amount of garlic before adding the beans. Then add some herbs (lazy style Italian blend) and the liquid.

    45 minutes of high pressure (I think it’s 12psi on an Instant Pot), natural pressure release. Strain/skin the liquid to remove any herbs or the like you don’t want in the final product. Finally strain the liquid into a saucepan to reduce by at least half or until you get to a consistency you like.

    I always have a large container of it in my fridge and it works for a lot of applications.