just looking at my thermos now and then identification on top changed to bleantils now
2
LeeeroooyJeeenkiiins [none/use name] - 1day
Take dry lentils, blend them into a fine flour (use a fine mesh sieve to sift out chunks), season them, then add a little bit of flour and water until it's a workable dough. Roll them into small (quarter sized) balls and then press them flat. You'll probably need more flour to stop them from sticking. You gotta get them reallllll flat. You might not need to do this but after that i freeze them to help them not fall apart. Then deep fry them for no more than 1 minute at 375F
Congratulations now you've got some papadams to eat your other beans with
4
Wmill [they/them, fae/faer] - 1day
2
LeeeroooyJeeenkiiins [none/use name] - 1day
You could also probably use canned lentils too and just puree them but i haven't done it with cooked lentils yet
Don't do this with other raw dry beans because they have more lectins than lentils do and idk if deep frying ground kidney bean is enough heat/time to deactivate them (google AI says no and I must shamefully admit it knows more than me). But you can definitely use cooked canned beans and just add less water to make a dough, I did this with canned black eyed peas and made some creole seasoned pea chips
Use some rice flour and it's (major) allergen free! Also add a little corn starch and baking soda imo
2
Wmill [they/them, fae/faer] - 1day
I actually remember a cookie recipe before similar like the first one you mentioned on good eats once
2
booty [he/him] - 1day
legumis vs beanis, a tragic but destined battle
3
Wmill [they/them, fae/faer] - 1day
It doesn't have to end like this
1
Diva (she/her) - 1day
I'm always mixing lentils and beans, they go well together
2
Wmill [they/them, fae/faer] - 1day
I need to do it more often I do wonder what other legume I'm gonna mix in now
2
Diva (she/her) - 1day
mung beans work great, they cook at about the same speed as lentils. Sometimes I'll throw in black beans, but they usually need to get cooked separately
Wmill in badposting
Had to choose between lentils or beans today
Went with
bleantils
Take dry lentils, blend them into a fine flour (use a fine mesh sieve to sift out chunks), season them, then add a little bit of flour and water until it's a workable dough. Roll them into small (quarter sized) balls and then press them flat. You'll probably need more flour to stop them from sticking. You gotta get them reallllll flat. You might not need to do this but after that i freeze them to help them not fall apart. Then deep fry them for no more than 1 minute at 375F
Congratulations now you've got some papadams to eat your other beans with
You could also probably use canned lentils too and just puree them but i haven't done it with cooked lentils yet
Don't do this with other raw dry beans because they have more lectins than lentils do and idk if deep frying ground kidney bean is enough heat/time to deactivate them (google AI says no and I must shamefully admit it knows more than me). But you can definitely use cooked canned beans and just add less water to make a dough, I did this with canned black eyed peas and made some creole seasoned pea chips
Use some rice flour and it's (major) allergen free! Also add a little corn starch and baking soda imo
I actually remember a cookie recipe before similar like the first one you mentioned on good eats once
legumis vs beanis, a tragic but destined battle
It doesn't have to end like this
I'm always mixing lentils and beans, they go well together
I need to do it more often I do wonder what other legume I'm gonna mix in now
mung beans work great, they cook at about the same speed as lentils. Sometimes I'll throw in black beans, but they usually need to get cooked separately