Beans

It’s time beans got their due credit! Not only are they rich in fiber and protein, but are a low glycemic food that provides an array of mineralsĀ and phytonutrients as well.

The vast family of legumes – a class of vegetables which contain edible seeds inside pods that grow after the plant flowers- beans – includes aduki beans, black beans, black-eyed peas, garbanzo beans, great northerns, kidney beans, lentils, lima beans, mung beans, navy beans, peanuts, green beans, green peas, pinto beans, soybeans, and many others.

See individual beans for more information.

Selecting and Storing Beans

Dried beans must usually be soaked in water for several hours or overnight to rehydrate them before cooking. Beans labeled "quick-cooking" have been presoaked and redried before packaging; they require no presoaking and take considerably less time to prepare. The texture of these "quick" beans, however, is not as firm to the bite as regular dried beans. Store dried beans in an airtight container for up to a year.

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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