Q: I hate all beans except green beans and edamame. My problem is the texture: the skin and chalky interior. I can do pureed beans in hummus, white bean dip, and black bean soup. But I would love to try all the wonderful bean dishes I see on Kitchn. I'd like the Kitchn readers to help me learn to love beans!At a restaurant, I once had some fancy nachos with really delicious small white beans. They were creamy on the inside and the skins were thin and tender. Does anyone know what those might be and how to make beans like that?
Sent by Ella
Editor: Ella, I fell in love with beans the first time I tried cooking them in the oven. I bought small pink beans from the farmers market and they emerged from the oven creamy, tender and nothing like any bean I had ever eaten before. I'd recommend trying this technique with the freshest beans you can find, either locally purchased or from a mail order vendor like Rancho Gordo:
Anjali is a former private chef who is currently pursuing a graduate degree in nutrition, with plans to become a registered dietitian. She lives in Los Angeles. You can read more of her health-focused writing at Eat Your Greens.
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