A few days ago, a co-worker brought red beans and cornbread for his supper at work. He brought enough to share them with me and it was all super delicious. He had used smoked sausage in the red beans and the cornbread was the sweet, yellow kind - my favorite.

So, since I’m off work today, I’ve got a pot of white beans on the stove, simmering. I added sliced onion and smoked sausage to them. When they’re near done, I’ll cook up a batch of rice, some sweet cornbread, and leftover poke salad greens. I might even fry up some potatoes. It depends on just how hungry we are when it’s getting toward supper time.

Now, I like almost any kind of beans. Pintos are my favorite and garbanzos or kidney beans are my least favorites. I’m not crazy about beans that have a mealy texture when they’re cooked. I much prefer them to be creamy inside.

Leftover beans can be served again as is, mixed into salads, or mashed and used as a sandwich spread by adding things like finely chopped onion, finely chopped celery, chopped black olives, or anything else you like in a sandwich spread. I also mash pinto beans and use them as frijoles refritos (refried beans) for Mexican meals.

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