Categories:Cooking Lessons - Cooking 101 Dried and Canned Bean Recipes Southwest Vegetables Vegetable Hints & Tips
I do not think there are many people out there who have children that haven’t heard the crude rhyme they come home repeating at some point during their elementary school years. “Beans, beans are good for your heart, the more that you eat the more that you _____”. I will let you fill in that blank for yourself! At least I know that rhyme runs rampant in the elementary school in this part of the country. I do not know who started it, but at least they had one thing correct – beans are good for your heart! Beans are good for your body in more ways than you might realize.
This Basic Bean Recipe for Cooking Dried Beans is courtesy of Cynthia Detterick-Pineda of Andrews, TX.
Dried beans and other pulses/legumes are relatively inexpensive yet offer a healthful way to include nutrient-rich foods in the daily diet. According to the United Stated Department of Agriculture, analyses show that people who eat beans consume more vitamins and minerals than individuals who don’t eat beans
- One serving of beans (1/2 cup of dried beans) supplies about 120 calories and lots of complex carbohydrates.
- Beans offer a low-glycemic index value. In other words, the carbohydrates in beans do not cause as quick or as steep a rise in blood sugar as do many other carbohydrate-rich foods.
- Beans are a good source of B vitamins including folic acid. Beans also provide the minerals iron, potassium, selenium, magnesium and even some calcium.
- Dried beans and their cousins also are a good source of insoluble fiber, which promotes digestive health and relieves constipation. Beans also provide soluble fiber, which can help reduce fat levels in the blood.
- Beans provide little fat and absolutely no cholesterol.
- Beans however do not supply complete protein, yet researchers believe that the particular amino acids in dry beans may help prevent various diseases.
Basic Bean Recipe for Cooking Dried Beans:
Every one cooks beans in their own way, and though some of the ingredients may overlap from recipe to recipe, very seldom are they two recipes the same. So this is the way I make my beans, although even the way I do it may vary from pot to pot simply because of what I feel like adding to the dish on that day.