|Bean plants beginning to dry|
|Varieties of Dry Beans|
A lot of people, myself included, can be a little intimidated by dry beans, especially when preparing dry beans, not canned, pre-cooked dry beans. Here are some tips on preparation from the US Dry Bean Council. If anyone knows how to cook dry beans, it's these guys. The quickest and most consistent way to prepare bulk dry beans is to give them a hot soak. Here are the instructions:
- Place beans in a pot and add 10 cups of water for every 2 cups of beans.
- Heat to boiling and boil for an additional 2 to 3 minutes.
- Remove beans from heat, cover and let stand for 4 to 24 hours.
- Drain beans, discard soak water and rinse with fresh, cool water
Beans can be added to pretty much any recipe, even desserts (black bean brownies, anyone?). Throw them in breakfast burritos, scrambled eggs, tacos, spaghetti, hamburgers, salads, pasta, soups, and so on and so forth. The more colored beans, like black and kidney, have a stronger taste and go great with strong flavored dishes. Lighter navy, garbanzo, and great northern white beans are mild, and work well with lighter flavored foods. Don't be afraid to add beans! They add "oomph" to your meal, can act as a substitute for meat, and provide all those good vitamins, minerals, protein, and fiber.
See? Beans = awesome
|Bean plants soaking up the sun|
For more bean information and recipes, visit:
Have any questions or comments about beans? Please let us know in the comments section below!