Choosing fats to elevate bean dishes
Fats carry flavor and enhance texture in bean recipes. The right oil or fat depends on the cuisine and desired mouthfeel.
Everyday oils:
- Olive oil: ideal for Mediterranean-style dishes, salads, and finishing touches. Extra virgin is great for drizzling.
- Neutral oils (canola, vegetable): good for high-heat cooking or when you don't want a strong flavor.
Richer fats:
- Butter: adds creamy richness to purees and stews; brown butter offers nutty complexity.
- Ghee: suitable for high heat and lends a slightly nutty, aromatic note.
Flavored fats:
- Chili oil, infused olive oil, or rendered smoked paprika oil add targeted flavor intensity.
Usage tips:
- Finish bean dishes with a drizzle of good olive oil or a pat of butter to add silkiness.
- Use a small amount of flavorful fat (bacon drippings or rendered plant-based fat) to add umami for certain dishes.
Match fat to cuisine: use sesame oil for Asian-inspired beans, olive oil for Mediterranean, and butter or cream for comforting European preparations. The right fat ties flavors together and enhances mouthfeel.