Yes, it's another beans thread.
Based on recommendations from this very forum (thanks, Manhattan board!) I went to the International Grocery on Ninth Avenue (http://internationalgrocerynyc.com/) and bought some dried beans in a quest to lose weight, increase general healthiness, cook new things and save some cash. I was happy with the prices and the look of the beans; I'll review their quality as I start eating them.
I've now got black, pinto, kidney, canellini and garbanzo beans, two pounds each, waiting for preparation.
Already planned or at least contemplated are Mexican black beans, spiced pintos, a couple of turkey or chicken or vegetarian chiles, refried, Boston and sofrito beans. For those, is there a general rule for X pounds of dry beans turning into Y pounds of the canned cooked Goya equivalent? Or is it a bean by bean thing? In which case is there a table somewhere or do I just gotta cook too many beans when converting recipes until I get good at it?
Also, is there a "must-have" bean that bean fans should really try? Lentils will be in my next batch.
Finally, of course, I'm looking for recipes. I'm mindful of and appreciate the veritable cookbook posted a few years ago in this forum (http://chowhound.chow.com/topics/8090...). There are a lot of good ideas there. But unlike the OP of that thread, I love the heat, I love spices. Mexican, South American, Indian, Middle Eastern, I love them all. Bring 'em!
As partial compensation here's a not-spicy black bean and mango salad recipe that I found on the Food Network. Easy and great for summer! And of course you can dress it up from that basic form as much as you'd like. http://www.foodnetwork.com/recipes/pa...