Canned beans. They’re a pantry staple for a reason: convenient, affordable, and packed with nutrients. But let’s be honest, straight out of the can, they can be a bit… bland. That’s where the magic of the “Doctor Bean” comes in. Like my father before me, I believe in the transformative power of taking humble canned beans and turning them into something truly delicious. And while I’m confessing things, I also need to confess that R. Kelly’s “I Believe I Can Fly,” has been stuck in my head ever since I started writing about bean doctoring. Spread my wings and fly awaaaaaaaaaay – away from bland beans, that is!
Bean Doctoring Traditions: It’s a Family Affair
Growing up, I witnessed firsthand the art of bean doctoring. My dad was a master. Baked beans were his canvas, Bush’s were his preferred brand, and brown sugar and Worcestershire sauce were his trusty tools. This doctored version was our go-to meal whenever my mom was out, usually alongside boiled hot dogs. It felt like a special, secret meal just for us, and it remains a nostalgic favorite. You really can’t improve on that simple yet satisfying combination.
My dad’s bean doctoring didn’t stop there. He also had a knack for transforming cannellini beans. A quick rinse, a generous spoonful of pesto, and voila – a cannellini bean salad, ready in minutes. And if he was feeling fancy? He’d meticulously plate this salad onto endive leaves, creating elegant canapés, proving that even the simplest ingredients could be elevated with a little “doctor bean” flair. He truly knew how to make canned beans shine.
My Own Bean Doctoring Journey
This bean doctoring tradition continued in my own marriage. My husband, Brandon, is also a firm believer in the power of the canned bean. Our pantry is always stocked with chickpeas and black beans, ready to be transformed into his signature chickpea salad with lemon and Parmesan or his quick black beans with cumin and oregano. These aren’t just thrown-together meals; they are examples of thoughtful “doctoring,” enhancing the beans’ natural flavors.
Just last week, Brandon crafted a late-night dinner by tossing drained and rinsed chickpeas with leftover penne alla vodka sauce. It was a testament to the versatility of canned beans and the endless possibilities for flavor combinations when you embrace the “doctor bean” philosophy.
As for me, if pinto beans are on hand, I turn to Melissa Clark’s “fake baked beans” recipe, inspired by Luisa Weiss. “Fake” they may be called, but they are incredibly delicious and another prime example of “doctoring” canned beans to perfection. (Seriously, they are the best.)
The Undervalued Canned Bean: A Doctor Bean’s Perspective
I know some food snobs turn up their noses at canned beans. They might argue that canned beans lack the nuanced flavor and texture of dried beans cooked from scratch. Concerns about sodium content and BPA in can linings are also sometimes raised. And yes, I keep dried beans in my pantry and cook them often, sometimes even doing a pretty good job of it.
But let’s be clear: there is absolutely nothing wrong with canned beans. The negativity surrounding them is tiring and frankly, unwarranted. High-quality canned beans, like those from Progresso, Bush’s, or Goya, are incredibly convenient and flavorful starting points. With just a little effort, you can transform them from simple pantry staples into gourmet-esque dishes. This is the essence of being a “doctor bean” – understanding the potential within the humble can.
Creamy Beans: A Doctor Bean’s Signature Recipe
My cousin Katie is another member of our family of “doctor beans,” and she shared her brilliant recipe for Creamy Beans with me. It’s incredibly simple yet deeply satisfying. The beauty of this recipe lies in its ease and the way it elevates the beans using pantry staples.
Katie’s method involves upending four cans of beans – black or pinto work best – along with their liquid, into a saucepan. Then, add a generous knob of butter and a ten-second shake of hot sauce. Simmering this mixture until the liquid thickens and the beans begin to break down is the key to creamy, flavorful beans.
Katie learned this “doctor bean” secret from a coworker, and now Creamy Beans are a weekly staple in her household. She and her husband Andre enjoy them for dinner and then savor the leftovers for breakfast, often topped with perfectly cooked seven-minute eggs.
I’ve embraced the “doctor bean” approach and made Creamy Beans twice since Katie shared the recipe – once with pinto beans and once with black beans. Pinto beans tend to maintain their shape, becoming wonderfully tender as the liquid transforms into a creamy sauce. Black beans, on the other hand, break down more readily, creating a fudgy, gooey texture. I prefer to cook them until they reach this fudgy stage.
The butter adds a subtle richness, while the hot sauce provides a welcome acidity that balances the beans’ natural earthiness. It’s almost like a cheater’s version of refried beans, but even more versatile. My daughter June happily devours bowls of Creamy Beans on their own. I prefer mine topped with eggs and extra hot sauce. I even experimented with feta once, but it wasn’t the ideal pairing. Next time, I plan to add sliced avocado and sharp cheddar cheese for a truly doctor bean-approved topping combination.
Tips for Perfect Creamy Beans: Doctor Bean Wisdom
Now, let’s talk about perfecting your Creamy Beans, channeling your inner “doctor bean.”
I’m typically not a fan of the liquid in canned beans – it can be a bit slimy – but in this recipe, it’s essential. Embrace it and pour it in!
Katie estimates using about two tablespoons of butter for four cans of beans, but I prefer a more generous tablespoon per can. Don’t be shy with the butter; it contributes significantly to the creamy texture and rich flavor.
Brandon suggests adding pressed or minced garlic, and I wholeheartedly agree. Garlic adds a subtle depth of flavor that enhances the overall dish.
Remember, this recipe is easily scalable. If you only have one can of beans, simply reduce the other ingredients accordingly. It will cook even faster, making it perfect for a quick and satisfying meal.
Creamy Beans Recipe: Embrace Your Inner Doctor Bean
Ingredients:
- 4 (16-ounce) cans or jars pinto or black beans
- 4 tablespoons (56 grams) unsalted butter (or more, to taste)
- Hot sauce, such as Frank’s Red Hot or Yucatan Sunshine
- A garlic clove, pressed or minced (optional, but recommended for the discerning “doctor bean”)
Instructions:
- Pour the beans and their liquid into a medium saucepan.
- Add the butter, a generous shake of hot sauce (about ten to fifteen shakes), and the garlic, if using. Stir to combine.
- Place the saucepan over medium-high heat and bring the mixture just to a simmer.
- Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the liquid has thickened and appears creamy, and the beans are very tender, even starting to break down. For pinto beans, this may take around an hour, while black beans might be quicker, around 30 minutes. Cook to your desired consistency. Remember that the beans will thicken further as they cool.
- Serve hot, topped with seven-minute eggs, avocado, cilantro, grated cheese, extra hot sauce, or any other toppings your inner “doctor bean” desires!
Yields: Dinner for 2, plus 3 or 4 breakfasts, depending on serving size.
So, embrace your inner “doctor bean,” grab some canned beans, and transform them into something extraordinary. You might be surprised at the culinary magic you can create with this humble pantry staple.
