Tag Archives: beans

Do Dry Legumes Need To Be Soaked Before Cooking?

by donR    04 16 2015

Beans, Lentils and Peas are different yet included in the Legume family.

Beans, Lentils and Peas are different yet included in the Legume family.

Now that we have your attention many people think “beans” when legumes are mentioned. Actually legumes  include the beans, peas and lentils.  You may be surprised to hear that some do not require soaking before cooking. Here is the rest of the story. Continue reading

Crock-Pot Soup: Use the Right Beans

White navy beans are great in soups and stews.

White navy beans are great in soups and stews.

Yes there is a difference in white beans. Our meal of the month calls for cannellini beans. Can other white beans be substituted? The answer of course is yes if you are interested in using just what you find in your pantry. However, if you’re looking for a specific texture or taste, the type of white bean does make a difference. Continue reading

Basic Recipe: Nutritious Beans

lagume-types

Here are some of the common legumes:(Clockwise from upper right): Adzuki beans, garbanzo beans, Pinto beans. black-eyed peas, black beans, navy beans, (center): lentil mix, split green peas.

Stretch your food dollars by using beans in meals. Large bags of dry beans are about $0.75 per pound at a restaurant supply warehouse. They are members of the legume family of vegetables and along with lentils and peas are used throughout the world as a basic ingredient  There are many reasons for cooking with beans:

  • They are a complete protein when beans are served with rice.
  • They are low in fat and packed with nutrients
  • Beans have lots of fiber for digestive health
  • Meals served with beans are filling and hearty.
  • Legumes can be used in many ways.

 Read more about different ways to use these legumes. Continue reading