Beans! Beans! Beans!?!
Beans! Beans! Beans!?
I am finally at a point in my life when I am ready to start considering beans as a viable food source.
However, there are too many different kinds of beans in the bean isle! Which do I choose?
And once I get my new beans home, what do I do with them??
Help!
Answers:
There are indeed many types.
My favourites are kidney beans and good ol' baked beans.
I love adding herbs to baked beans. I call the "Italian beans" lol.
I also LOVE the Heinz baked beans and sausages.
They taste GREAT on toast!
Welcome to the world of beans. Once you enter, you will never look back!
Go here;
http://en.wikipedia.org/wiki/bean...
for info on almost every type of bean.
Enjoy!
Beans, beans the magical fruit...the more you eat the more you toot...the more you toot the better you feel so eat your beans at every meal!!
good choice. beans are an excellent source of fiber. I like bushes baked beans on the side of a main meal, or as a meal itself with hotdogs cut up in it. you can also make bean burritos. i know india and mexico uses alot of beans, so try and look up an ethnic recipe.
well the best beans I can recommend to you is string beans!!!! FRESH ONES!!!! When you get home cook them or eat them raw in a fresh green salad!!
White beans.(less gasey)
You can put them in the crockpot with water and cook them
Pinto beans are the best. Or fresh beans you just boiled and stir them until they are soft and ready to eat.
For almost any dried bean:
Wash and sort out any stones or beans that don't look right. Soak for 6 hours to overnight.
After you have soaked, pour off the soaking water and rinse well. This takes some of the gas out of the beans.
Put in a crock pot, and cover with water to about 1.5-2 inches above the level of the beans. Add seasoning like onion, garlic, chilies, whatever you have decided on but DO NOT SALT. Salt will make the skins tough, and keep them from cooking as fast.
Adding some kombu, a type of seaweed found in health food or natural food stores, will help keep the beans from making you gassy (as well as adding extra nutrition and trace minerals). There is an enzyme in it that helps you break down proteins you can't otherwise metabolize. If you are too squeamish to eat seaweed, you can always take some beano, or add it to the beans, but the rinsing helps somewhat.
Cook on med heat until tender. Bigger beans take longer to cook through. Test them on a spoon. When they start to get tender, you can salt them.
Beans and rice (especially brown rice) are full of fiber, vitamins and minerals. When eaten with rice, they provide complete protein (protein containing all essential amino acids).
Try a recipe for Hoppin John, that's good.
My standard recipe for any brown beans adds an onion, the kombu, a bit of olive oil for richness, fresh cracked black pepper, a clove or two of garlic, and a can of diced or crushed tomatoes.
For white beans, try cooking with kombu, black pepper, olive oil, crushed garlic, and fresh sage. This is the traditional Italian way to cook cannellini beans.
For limas or butter beans, cook with magarine (or butter) salt and pepper, and add some corn about 20-30 minutes before they are done cooking to make succotash. This is especially good served over saffron rice.
Enjoy.
Beaner here, use small great northerns they are white, or use pintos, they are speckled.
Get a big ham hock, put it in a pot of water cover it and boil--open your beans and slowly pour them in your hand and look for gravel and little mud balls--or boo beans and throw those out, wash the beans in cold water and do it twice. Put a pot of water on to boil, add 2 tablespoons of baking soda and bring the beans to a boil in your water.
Cover the pot and let sit for a couple hours, heat is off now. Rinse the soaked beans not once but twice, add them to your ham hock along with a big chopped onion and another tsp of baking soda---famous fart less bean soup! You can also add a hot pepper a bit of liquid smoke and some dry mustard for pizaz and a heaping tbsp of brown sugar. Beans are an excellent heart smart food. If this is too much work brown some bacon and onion add a bit of baking soda and a couple cans of pintos or northerns, heat thru and eat
well u have frozen beans, fresh beans, canned beans, dry beans, u have pinto beans, lima beans, great northern beans, pork & beans, kidney beans, string beans, butter beans, and all these beans are very tasty. i love beans. beans are full of fiber. but beans eaten in lump sums adds up the carbs. but these are the good carbs due to all the fiber in the beans, my fav is pinto beans. try them, they are awesome over rice.