Beans, Beans the Musical Fruit

I am positive you know the rest of that rhyming couplet and if your reading this blog anyway, well maybe the rest of your day will perk up. Traditionally beans have been a staple of diets around the world for the simple reasons they provide protein and are easy to grow. I would add their incredibly high fiber content and the diversity of uses to the list as well.

We grow several types of beans. Some make great green beans and some are grown only for their use as dried beans. We can large amounts of green beans for winter use as our green dietary component. This is one item from the garden that definitely tastes better when home canned.

It is, however, the versatility of the dried bean that amazes me. (I may have been in the woods too long.) We make traditional baked beans with molasses and a bit of ham or bacon. Last night we had Cajun Beans. OOOhheee Cher, mmmm mmmm. The fact is your flavors are only limited by your imagination.

A couple of weeks ago, we had a yen for a spiced humus dip. At the store a pitifully small amount goes for almost four dollars. We cooked up a lb of plain beans and blended them. We split the blended mixture up into four small batches and added different spices to each making a host of dips. If we had purchased the four different dips we would have spent sixteen dollars and had half the amount of dip.
Usually, you stretch the dip by applying it sparingly to crackers. When you make it from beans, you can heap as much dip on a cracker as it will hold. The bean dip is much healthier than the crackers anyway.

Having people over is usually pretty expensive. Cheese, crackers, snacks, dips and then you have to feed them. Well, making your own bean dips can take some of the sting out of entertaining. If you serve beans as your main course too, you may want to light some scented candles. (That's the last flatulence joke I will make- I promise.)

We have begun to take notice of our fiber intake. Beans as it turns out are at the top of the list for fiber content. If you eat a half a cup a day you will be well on your way to the minimum daily requirement. If you sprinkle sawdust on everything else you eat, it still won't be as much fiber as eating half a cup of beans.

Since I can't make more flatulence jokes, I will just give you a few spicing ideas for making bean dip.

When we cook the beans for dip, we usually throw in an onion and some salt. When the beans are done, let them cool and blend them with water and a little oil. Sesame oil gives a bit of oriental or Mediterranean start to the dip. Sesame oil is strong so a little goes a long way. Olive oil is good for you and you might want to use some if you aren't using sesame oil.

Okay, Mexican Dip. Blob of beans, salt, taco or fajita seasoning, ground cumin, chipotle pepper or cayenne or hot sauce. Keep adding each and sneak up on a flavor that will make your guests nose run and will probably hurt on the way out in the morning.

Mediterranean. Blob of beans with sesame oil, salt, cumin and cayenne pepper. Keep adding and tasting until you are satisfied. Put your dip in a container and then make a dimple in the center. Take a tablespoon of oil and a half teaspoon of crushed red pepper and combine. Place this in the dimple in the middle of the dip. Brave and foolish people will swipe through this when loading up their crackers. Serve with drinks!

Oriental, Blob of beans with sesame oil, salt teriyaki sauce and hot sauce or cayenne pepper.

I could go on, but you get the idea. Pick a theme for a flavor and go with it. There are a bunch of different sauces that can be added and with a little salt, make a great dip without doing anything else.

Hope this gives you inspiration and a new appreciation for the lowly bean. You better hope I do something interesting today or tomorrow I am going to write about flour.