Bean Talk

Hello all.  I just wanted to share a few tips with you today.  For those who are overwhelmed by preparing your own meals, it's probably just a matter of planning and time management.  I'm here to help.

Let's talk beans.  

Photo Credit - These are my favorite beans BTW.

Beans are an amazing staple food that are nutritious, versatile, and super cheap.  If you purchase dry beans and cook them at home, not only will it cost a whole lot less, but you don't have to worry about all of the junk that is impaired to canned beans.  *See note below.

Aaand if you replace meat with beans in your diet, you'll save loads of money, help the environment, save some lives, and physically feel so much better.  (That's my only vegan preach of the day.)  

When buying dry beans, buy in bulk for even greater savings.  I like to buy mine from an Indian grocery store.  I can get four pounds of dried chickpeas (garbanzo beans) for $3, and they are delicious.  

Here is my bean routine.  This works with pretty much any kind of bean.  It takes an entire day, but it's mostly hands off.  Also you'll find that this method of preparation will make them more easily digestible and less...musical.
In the evening:
     -  Place two pounds of dry beans in a strainer.
     -  Wash the beans under running water while looking for any pebbles or bad beans.
     -  Place the clean beans in a slow cooker 
     -  Cover the beans with lots of water (at least 3 inches of water above the beans.)  
     -  DO NOT turn the slow cooker on.  The beans are just going to soak all night.
The next morning:
     -  Strain the beans, discarding the water, and give them a quick rinse.
     -  Return the beans to the slow cooker and cover again with lots of water.
        At this point you could add flavorings like onion, spices, etc.
     -  Set the slow cooker to Low for 8-9 hours or High for 4-5 hours.
That late afternoon or evening:
     -  Strain the beans again.
     -  Scoop out the beans into portions of 1 cup, 2 cups, whatever you prefer.
     -  Place them into plastic containers, canning jars, or plastic bags.
     -  Reserve some for this week's consumption and freeze the rest for future use.

Add beans to soups, salads, rice dishes, burritos, bean burgers, etc.  Puree them to make dips, spreads, and sauces.  There are a million ways to eat beans, and I've got a few recipes to share with you.

So go and fill your freezer with beans.  Make sure to label each container with the date and type of bean.  Enjoy!


*Kidney beans are the only beans that I buy in cans.  They are a little more troublesome to deal with because they contain a toxin, Phytohaemagglutinin, that has to be boiled out.  You have to boil kidney beans for at least 10 minutes to make them safe to eat, then continue cooking them until they are soft.