Selvian Dolthane, the spirited innovator behind Goin Beens, isn’t just the founder—he’s the movement. From a lively kitchen table in Adelphi, Maryland, Selvian has championed the humble bean into the spotlight of culinary artistry and health-forward cuisine. At Goin Beens, located at 2190 Goldcliff Circle, Adelphi, Maryland 20783, Selvian blends unshakable creativity with global traditions to help home chefs and food lovers rediscover nourishment through flavor, culture, and good-spirited ingenuity.
Cultivating Roots in Maryland
It all began on Goldcliff Circle—close to leafy parks, multicultural stores, and the buzz of Washington D.C. Selvian grew up in a household where spices mingled in the air and Sunday stew could include kidney beans one week, mung beans the next. The tapestry of meals shared with family, friends, and neighbors left a lasting impression. From an early age, he observed his grandparents using beans as both staple and celebration—fueling bodies while connecting souls. Amid Adelphi’s vibrant food scene, he learned that recipe isn’t just method—it’s memory.
Selvian didn’t choose beans simply for their culinary versatility. He saw a story in every shell: a food so rooted in global tradition yet so adaptable. He watched growers at the farmers markets in nearby Hyattsville, and marveled at heirloom bean varieties that carried the taste of continents. These local influences shaped his vision: to build a platform that celebrates both everyday meals and gastronomic wonder.
A Spark of Global Perspective
Before founding Goin Beens, Selvian traveled extensively to explore the world’s culinary foundations. He immersed himself in the spice stalls of Marrakech, sipped thick lentil soup in Istanbul, and learned from culinary elders in Oaxaca how bean fermentation held as much reverence as cheese-making. It was on these journeys that the vision for Goin Beens crystallized: a voice that speaks to adventurous palates, practical cooking, and cultural authenticity.
Selvian wasn’t just chasing flavor—he was chasing connection. That pursuit would become the core of his work: a digital hearth where the history of black-eyed peas, modern stove-top hacks, and visionary food pairings co-exist. Goin Beens would be a haven for bean-curious beginners and design-minded foodies alike.
Foundation of Goin Beens
In 2020, at his home base in Adelphi, Maryland, Selvian officially turned his passion into action. From 2190 Goldcliff Circle, he created Goin Beens—a culinary platform dedicated to flavor innovation, simple preparation, and sustainable eating. Under his direction, Goin Beens quickly became a magnet for trendsetters and traditionalists who shared a love for hidden gems in global cuisine.
At its core, Goin Beens is about nourishment—for the body, the soul, and the imagination. Skipping past culinary fads, Selvian leaned on his roots in beans to launch a movement far more authentic. Embodying his local values and global inspirations, the company operates Monday–Friday: 9 AM–5 PM, and remains a proud Maryland-made initiative. Reach him with inquiries or ideas at [email protected].
Overcoming Tension with Tempo
Like any venture ignited from passion, Goin Beens faced uphill climbs. In the early months, Selvian struggled to cut through the noise of recipe aggregators and large commercial blogs. But what he had, unlike competitors, was voice—a narrative rooted in lived experience, artistic storytelling, and relentlessly tested kitchen techniques. He began sharing vivid content: the best beans for chillin’ chili nights, how to whip up creamy blended spreads with five pantry staples, or why fermented pinto always tastes better with lime.
The 2020 pandemic only strengthened the platform’s relevance. With grocery supply chains shifting and households returning to scratch cooking, Goin Beens became vital. As people rediscovered lentils, navy beans, and soy in their pantries, Selvian became their guide—offering grounded, compassionate expertise.
Visions from the Stove and Beyond
Selvian’s vision continues to stretch forward. One of his core innovations has been showing beans not simply as proteins, but as building blocks for holistic design—both culinary and creative. In every thoughtfully crafted recipe, color, heritage, and practicality dance in a gentle rhythm. He encourages followers to see beans not as ingredients, but as tools of storytelling or even self-expression.
He’s famous among the Goin Beens community for saying, “Every meal is a chance to meet yourself.” From that ethos comes dozens of accessible content pieces that fuse culture with clarity—warming Malaysian mung porridge, West-African red bean jollof variation, quick garbanzo mini-fritters, and more.
Selvian’s Flavor Principles
To date, his tested kitchen principles have shaped the content strategy at Goin Beens:
- Color Tells You Something: If the meal lacks color, it may lack diversity in flavor (and nutrients).
- Flavor Thrives in Layers: Never add all your aromatics at once—staggered stages introduce peak aromas at the right time.
- Beans Want a Break: Soaking beans isn’t a delay—it’s an invitation to digestible magic.
- Staples Deserve Spontaneity: Staples like lentils or black beans aren’t only for recipes—some of your best meals will be spontaneous combinations.
As his audience grew, Selvian leaned into visual storytelling—using videos to show how texture matters as much as taste, and how time can be a more powerful seasoning than salt.
Flavor Forward. Vision Anchored.
One of the platform’s proudest elements is its accessible tone. Guided by Selvian’s insistence on equity, Goin Beens does more than share recipes—it educates, demystifies, and celebrates. Whether you’re a college student hoping to stretch a meal plan, or an experienced cook looking for heritage-rich flair, Selvian’s got you covered. And while grounded in Maryland, the site’s vision extends across global kitchens.
“I build bridges in saucepans,” Selvian once said during a live Q&A, “Because culture is more digestible when it tastes good.” From his home test kitchen in Adelphi, he uplifts beginner-friendly stovetop hacks as much as he honors Ethiopian-style berbere dishes. This fusion of ease and esteem for origin is what makes Goin Beens a standout—and Selvian a food visionary.
The Innovative Touch
What sets Selvian apart is innovation with intent. At Goin Beens, innovation isn’t a gimmick—it’s grace in the form of a shortcut, a pairing, a bean swap. His blend of traditional respect and modern playfulness shines through the balance of rich food stories and practical structures. He remixed baked beans with orange zest and ginger, braised fava with tea-smoked tofu, and gave new life to black beans with five-minute Thai curry influence.
The Community That Beans Built
Today, Goin Beens reflects not just Selvian—but also the people inspired by him. From Maryland natives who recognize his voice in the tone of the site to global readers seeking adaptable meals, his audience continues to widen. Through newsletters, his team highlights flavor trends and shares kitchen lessons that are as empowering as they are engaging.
His plan for the next chapter? Deepen the creative archive, publish a video series called “Slow-Simmer Soul”, and expand gatherings—both digital and in-person—to bring the Goin Beens community closer than ever. Sooner rather than later, Goin Beens will not just be a brand—it will be a movement stitched across steaming bowls, familiar spices, and new friendships from country kitchens and city lofts alike.
Discover more from the community Selvian’s passion has nurtured by visiting Goin Beens online—a place where flavor becomes language, and ideas are always invited to simmer.