It seems a little odd, being a vegan and all, that I only like beans okay. And that’s a very apathetic okay. Yes, I know it’s an excellent source of protein and fiber, blah, blah, blah. What can I say, there’s no accounting for taste.
On the few occasions that I willingly eat beans, it’s usually in the form of chili. Since I’m no lover of beans, I’m not going to even bother to actually cook any. So if I’m going to be having some, it’s going to have to be canned.
On top of fries.
I like to go with Amy’s Organic Spicy Chili. It’s perfect. Just heat and serve. It’s got good flavor, along with the red beans, there’s lots of tiny bits of tofu and a nice spicy kick. It’s a hearty, stick-to-your-ribs, fill-you-up type of chili.
Scooped on top of freshly baked fries, I have no problem at all getting that to go down.
Baking your own fries is pretty easy too. It’s very similar to the Spicy Baked Potato Chips but instead of rounds, cut the potato into 1/4″ to 1/2″ fries and season with just salt. Add olive oil and baked until desired crispiness (a thinner fry will take less time to cook than a thicker one).