Radishrain

So, we have some really old beans from the 1980s. I've bean cooking them recently. While they can get soft and have good texture in the middle after 8 hours and 54 minutes on the stovetop, or thirteen and a half hours on high in the slow cooker (each after a soaking-type preparation), sometimes you may need to eat them when they're still kind of dry and powdery inside, because that's a really long time to cook them. Here's a great way to do that:

• Cook the beans.
• Blend them up in the blender with quite a bit of water and lots of green onions.
• Put the substance in a Dutch oven.
• Submerge pieces or slices of cheddar cheese suspended in the beans, but don't let the cheese touch the surface of the pan.
• Bake until the beans absorb enough of the fluid (at least a half an hour on 450° F. for two cups of cooked beans prior to blending; probably longer).

Anyway, it turned out great for burritos/tortillas, and it seemed more digestible than just eating the whole cooked beans for some reason (I'm guessing because the powdery bean interior didn't get cooked very well due to lack of moisture, air pockets, or some such).

If you don't use enough water or if you cook it too long, the beans may get too thick and dry. So, watch out for that.

So, now I'm trying the same thing, except with cabbage and mustard greens blended up into it, too. It smells good.

It's basically like cooked bean and green smoothies, with cheese inside, spread on burritos.

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