|DIY Kitchen Staples: Beans, Beans, They’re Good For You!|
|Written by Whitney Lauritsen|
When you hear the word "beans" you might be reminded of that embarrassing jingle the boys in junior high used to sing. Though, you have to agree, beans are pretty magical - they're delicious and fill you up, and to top it all off they’re a great source of protein. There might be a stack of canned beans in your kitchen cabinet, but beware: these cans often contain a toxic chemical called BPA; there goes your appetite. Here’s a solution: ditch the can and go for fresh, dried beans! Doing it yourself is safer, and have a better flavor when cooked fresh.
You can find different varieties of organic dry beans in the bulk section of natural food markets, and they are also available pre-packaged at most grocers. Here are just a few types of beans: black, red, navy, pinto, kidney, lentils, split peas, chili, mung, fava, lima, adzuki, soy, and garbanzo (aka chickpeas)...I’m getting hungry just writing the list! Whichever bean you prefer, here are some general rules of thumbs on how to prepare them:
As for what to do with the beans, you’re on your own. Kidding! Here are some recipes that will have you lovin' legumes as if you've never had them before:
Image credit: Whitney Lauritsen