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Beans are a very inexpensive way to stretch a meal and a dollar! Not only are they inexpensive and good for you, they also help you stay full longer, can lower cholesterol and reduce risks of heart disease and diabetes!
Beans are little nutrient powerhouses! They are jam packed with all kinds of good stuff:
- High in fibre
- Low in fat
- High in protien
Here are some basic steps to storing and cooking dry beans.
- Add beans to your soups, stews, casseroles or salads.
- Dry beans need to be rinsed and soaked overnight before they can be cooked.
- If you forget to soak your beans you can cover them with water and bring to a boil, turn off the burner and leave them covered for two hours, then rinse and cook as usual.
- To check if your beans have soaked enough, slice it in half. If the center is opaque, your beans need to be soaked longer.
- The longer your beans soak, the less intestinal gas they will cause
- One cup of dry beans makes four servings.
- The easiest way to cook dry bean is in the slow cooker; put your beans in the slow cooker, cover with water and cook on low for 8-9 hours.
- Dry beans can be stored in a glass or plastic container with a lid in a cool dry place.
- Dry beans can be stored for up to 3 years without loss of nutrients.
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