Bean There, Done That: Your Weekly Batch of Flavor-Loaded Beans
Prep time: 10 min | Cook time: 60-120 min | Kid-approved
The humble bean just took center stage.
This is the move that makes everything else easier. When I’ve got a big batch of beans in the fridge—flavored just right, silky and spoonable—I don’t have to think too hard. I just build.
I soak 1 lb of dry Rancho Gordo beans overnight on Saturday. Sunday morning, I drain the water, then fill a Dutch oven with fresh water about ¾ of the way up. Bring it to a boil, salt the water, and skim off any white foam that rises. After about 10 minutes of boiling, I drop the heat to a slow simmer, toss in two bay leaves, and let it ride—uncovered—until the water reduces into a clingy, silky sauce and the beans are perfectly tender. If you cook them slow and low, the skins stay intact and the texture is magic. This pot of beans will be your best friend all week.
They work hot or cold, solo or supporting cast. I usually cook mine from dry (Rancho Gordo forever), but canned will get the job done too. The trick is in the seasoning and texture—you want them creamy, a little saucy, and bright with lemon.
🫘 Bean There, Done That
Base recipe for weekly magic
Ingredients
2–3 cups cooked beans (or 2 cans, drained and rinsed)
1–2 tbsp extra virgin olive oil
1 garlic clove, grated or minced
½ tsp cumin
½ tsp smoked paprika
½ tsp chili powder or Rancho Gordo Sabor Vaquero Chile Powder
Salt to taste
Juice of ½ a lemon
Optional Add-Ins
A splash of bean broth (if using homemade) or water for sauciness
Pinch of red pepper flakes
Fresh herbs or chopped scallions
EVOO drizzle to finish
Instructions
Warm the beans in a skillet with olive oil over medium heat.
Add garlic, spices, and salt. Stir gently to coat without breaking the beans too much.
Add a splash of bean broth or water to loosen if needed.
Finish with lemon juice and an extra drizzle of EVOO.
Ways to Use
On toast with egg and pickled onions
As a base for bowls (with veggies, farro, dressing)
Smoky white bean stew over creamy polenta, finished with roasted sweet potato, Korean pickled radish, a sour cream drizzle, and fresh lime. A bold fusion bowl that hits every note.
This warm, nourishing bowl features smoked tuna, creamy white beans in their own broth, wilted spinach, roasted sweet potatoes, and tangy pickles—all tied together with lemon vinaigrette. A cozy, flavor-packed meal using pantry staples.
The Seoul Power Bowl layers Korean grilled chicken, farro, roasted veggies, avocado, and a spicy gochujang drizzle for a colorful, flavor-packed meal built from fresh ingredients.
Made with Bullet