I have been waiting so long to share this with all of you!
OK, more like two weeks. But whatever. I have seriously been pushing myself to get through all their delicious products so I could give you a proper review, promptly followed by a great giveaway.
When I was approached by Better Bean, I thought, “Hey, I love beans! But what can they send me that’s going to make plain ol’ beans more exciting?”. Whether it’s cannellini, black, pinto, kidney, navy, garbanzo, Great Northern, fava…I love all my beans equally and it’s rare to find a recipe of mine that didn;t include some variation. Since I don’t use cans though, soaking and cooking massive batches of beans can be tiresome and time-consuming. Not to mention when I make too many, some of them tend to go to waste. And I HATE wasting food.
And this is why, for one blissful week, I got to enjoy some truly yummy beans, minus all the soaking and cooking time. Better Beans are non-GMO, perfectly seasoned, single serving portions of various beans, all packaged in these cute, little BPA-free containers (vegan companies take note-adorable packaging will get you everywhere in life). My drive to dive right into dishes featuring these beans was strong, as I had to make a usually -out-of-my-way trip to Market Basket as the brand is currently only carried in Demoulas stores in the Boston area (for now). I made the trek and when I spotted the bright-hued containers, I instantly fell in love.
Love at first sight is real, people. Or at least when it comes to me and food.
I quickly tore into the first batch when I got home, eager to use all five of their versions as soon as humanly possible so I could blog about them. Upon trying the first tub (Cuban Black Beans), I realized I couldn’t rush this process. They were SO good, I knew I was going to have to pace myself. That I didn’t want to go through them too fast. I actually used the idea of having them for dinner as a reward at the end of the day. Yes, I was THAT obsessed with them.
So here we are, over a week later and I’ve taste tested four out of the five beans-I haven’t got around to the Rethought Red Beans yet (though, I’m thinking of a soup), but couldn’t wait any longer to get this giveaway up and running. Plus, judging from the other four types, I already know the last tub is going to be equally as delicious.
So here are my creations, using my new favorite vegan product. Once you try them, they’ll definitely be yours, too!
CUBAN BLACK BEANS
What I Made: I smothered these fragrant, poblano and coriander beans over a bed of brown rice and topped them with sweet potato, cilantro and salsa. They were super creamy and extremely filling. I can’t believe I ate the whole plate in one sitting. Wait a minute, yes I can. Totally not shocked that I inhaled these so quickly. I’m salivating just thinking about this meal…
THREE SISTERS CHILI
What I Made: My obsession with my homemade cheesy tater tots was quickly forgotten amidst my obsession with this bean, squash corn and ancho chili stew. Topping it with taters was brilliant-but pushed my tots out of the spotlight. Perfectly spicy, with great texture, I could have eaten this soup all summer and been totally OK with it.
WHOLLY CHIPOTLE BEAN DIP
What I Made: Come on. I wasn’t gonna have all these beans on hand and NOT make nachos. The chipotle dip seemed like the perfect nacho vessel-and it really was. With tortilla chips, corn, sriracha, jalapenos and scallions plated with the spicy chipotle dip, my face was legit on fire. I may have lost a few pounds from all the sweating. Literally. But hey, I am not gonna complain about dropping some weight while binging on delicious vegan nachos.
UNCANNY REFRIED BEANS
What I made: Probably the best and easiest black bean burgers ever. And they looked the “meatiest”, too. These would definitely fool any carnivore! All I did was add some breadcrumbs and spices and voila-dinner in minutes!
RETHOUGHT RED BEANS
What I Made: Nothing….but I already know I love them 😉
Want to try ALL of these delish beans? Make sure they carry them in your area (check here) and then enter our giveaway below!
I am looking to try out more vegan protein sources; the uncanny refried beans would be perfect for a vegan tortilla with rice.
I would eat any of these beans by the spoonful!
I’d try the cuban black beans and make a vegan quesadilla.
Would like to try the Cuban black beans. I would make the first dish you posted with rice, sweet potatoes, cilantro and salsa My mouth is watering.
Any and all of them – don’t make me choose! 🙂
They all look good! I want to make nachos with the chipotle lime dip. YUM
Oooh, Chipotle, I think–sounds like an amazing excuse to make some plantain chips to go with it!
Sarah, you are our winner! Email Lisa at theveganpact@gmail.com with your shipping info!