From grandma's recipe box
Bean Sides Recipes
Warm, hearty beans cooked slowly with onions and spices. They're humble, filling sides that go well with so many mains.
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About Bean Sides
Bean sides are slow and cozy. Beans simmer with onion, garlic, tomato, herbs, or a touch of sweetness until tender and saucy. You can start with dried beans or use canned ones when you are short on time.
They differ from Vegetable Sides because they are hearty and full of body. Unlike Potato Sides and Rice Sides, beans bring a creamy, savory bite and a thick sauce. They pair well with rice, cornbread, and grilled or roasted mains.
Questions folks ask
Do I have to soak dried beans?
Soaking shortens cooking time and helps them cook evenly. You can cook them unsoaked, but they take longer.
Can I use canned beans?
Yes. Drain and rinse them, then simmer briefly with your seasonings so they soak up flavor.
Why are my beans still hard?
Old beans or hard water can be the cause. Acid added too early can also slow softening, so add it later.
Kitchen tips
- Soak dried beans overnight for even cooking.
- Add salt once the beans start to soften, and acidic things like tomato near the end.
- Rinse canned beans to remove extra salt.
- Simmer gently. A hard boil can break the beans apart.
- Save a little cooking liquid to thicken the sauce.