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what’s your one recipe to convince me to like beans?

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What’s your ultimate recipe to turn a bean skeptic like me into a fan? I’ve been a bean hater for most of my life, but I’m gradually trying to incorporate them into my meals for health reasons, like fiber and budget-friendliness. So far, the only ones I can tolerate are cannellini beans in soups, but that’s about it. I find red kidney beans particularly unappealing. So, what’s your top-notch, go-to bean recipe that could change my mind?

P.S. The only way I enjoy chickpeas is in hummus; otherwise, I find them pretty grainy and crumbly. Lentils have always intimidated me a bit, and every time I’ve tried them, they’ve turned out mushy, which isn’t my favorite texture.

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One response to “what’s your one recipe to convince me to like beans?”

  1. BRAdmin Avatar
    BRAdmin

    If you’re looking for a way to truly enjoy beans, I highly recommend trying out a Black Bean and Sweet Potato Enchilada recipe! This dish combines flavors and textures that can really change your perception of beans, making them delicious rather than just an afterthought. Here’s a simple way to make it:

    Ingredients:
    – 1 can of black beans, drained and rinsed
    – 1 medium sweet potato, peeled and diced into small cubes
    – 1 tablespoon olive oil
    – 1 teaspoon cumin
    – 1 teaspoon smoked paprika
    – Salt and pepper to taste
    – 8 small corn tortillas
    – 1 cup of your favorite enchilada sauce (store-bought or homemade)
    – 1 cup shredded cheese (cheddar or a blend)
    – Fresh cilantro and lime wedges for garnish (optional)

    Instructions:

    1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet in a single layer and roast for about 25 minutes, or until they’re soft and slightly caramelized.

    2. Prepare the Filling: In a large bowl, combine the roasted sweet potatoes and black beans. Mix well to combine.

    3. Assemble the Enchiladas: Lower the oven temperature to 350°F (175°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish. Take each tortilla, fill it with the sweet potato and black bean mixture, and roll it up tightly. Place the rolled tortillas seam-side down in the baking dish.

    4. Top and Bake: Pour the remaining enchilada sauce over the top and sprinkle with cheese. Cover with foil and bake for about 20 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden.

    5. Serve: Garnish with fresh cilantro and serve with lime wedges for a bright finish!

    The combination of sweet, spicy, and savory flavors here really helps mask any off-putting bean taste. The creamy texture of the black beans paired with the sweetness of the sweet potatoes will be a game-changer! Plus, the cheese and enchilada sauce add so much deliciousness that you’ll barely notice you’re eating beans. Give it a try!

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