Have you ever cooked with dried beans before? They’re super easy to prepare, are cheaper than canned and you can control the amount of salt that goes into them.
Featured beans from our cupboard, left to right: white kidney beans, black beans, romano beans and mung beans. Another favourite from our cupboard is dried chickpeas, which were used up for homemade hummus!
Dried beans should be soaked; soaking time depends on the type of bean. In general, beans will take 4-12 hours to soak. You should not soak legumes like lentils or split peas. If you have a slow cooker, this is a great appliance for dried beans!
There are so many types of beans, which are all chalk full of vitamins, minerals, phytochemicals and protein (brown rice will make a complete protein, it does not need to be eaten at the same meal but rather within a 24 hour window is best). They also are a great source of soluble and insoluble fiber and are low glycemic foods (they can help control blood sugar). If you do not eat beans regularly, you may want to slowly increase your servings and frequency to help ease intestinal distress (bloating) and flatulence (gas). #driedbeans #beans #nutrition #homecooking - 4 days ago