The perfect vehicle for leftovers.
is a delicious way to use up your dried beans, your bean-cooking liquid, and any leftovers you've got around.Double-bean mazemen, made with lima beans and gochujang, with an onsen egg and sautéed escarole. [Photograph: Sho Spaeth]
By now, I'm sure all the people who stocked up on dried beans will agree that a) dried beans, when cooked well, are incredibly good to eat but b) the best things to eat can become tiresome if you eat them all the time.
If you, like me, are wondering what you can do to mix up your bean-based diet, why don't you try turning those creamy beans and their delicious broth into a bean-based noodle dish, like this double-bean mazemen? It's still got that bean flavor, but you're eating noodles, not beans. And unlike a dish like, where the beans and greens are more than just bit players, this dish is really just about using the beans as a flavor base and thickener, and the focus is on the noodles .
Double-bean mazemen, made with chickpeas and doubanjiang, with an onsen egg and sautéed broccoli rabe and a celery-cucumber relish.
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