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Dried Beans, Peas and Lentils
Dried Beans, or Legumes, are one of the best protein sources on the planet. People all over the world have been eating them for thousands of years. They keep a long time, are easy to prepare, and cost very little. When they are cooked they more than double in weight. 1 cup dry beans makes 2 1/2 cups cooked beans. Bean Soup Mix
Complete Protein: When beans are combined with a corn product, meat or milk based food, they form what is known as a complete protein. Complete proteins are more nourishing for your body than beans eaten alone. Therefore the old standbys like Pork 'n Beans, Pintos and Cornbread, Split Pea Soup with Ham, and Succotash (Corn and Lima beans), provide more complete proteins, than when eaten alone. When beans are combined with other foods to make complete proteins, the combinations can be exceptionally good tasting.
Bean Cooking Recipes
Wash: It is always best to wash beans before cooking. Look for any stones which prior cleaning processes may have missed.
Add Water: 4 cups water to 1 cup beans OR 2 quarts water to 1 pound beans.
Soak: It is best to soak beans overnight before cooking then rinse twice. Double water height as beans can double in size. This will make them softer and taster and about half the complex sugars (gas makers) are eliminated in the water. Soaking also helps to retain nutrition due to shorter needed cooking times. If this cannot be done then use the following method instead. Cook beans till they are boiling well, turn off fire and let set cooling for one to two hours then rinse twice. Lentils, mung, adzuki and split peas do not need soaked, but rinse and drain before cooking. 4 hour minimum soak for lima, pink, pinto, navy, and canellini white kidneys. 8 hour minimum soak for great northern, red kidney, red, black, garbanzo chickpeas and whole peas.
Cook Time: Simmer until soft. Lentils, mung, adzuki and peas simmer about 45-60 minutes. Other beans 1-2 hours. Baking soda used to soften the skins also destroys B vitamins (If you simmer the beans slowly without salt its not needed). Best to cook with a little savory as it results in the beans cooking better resulting in less gas complications for those so affected. Usage: 2 teaspoons savory per pound of beans. Beans may not soften in hard water.
Flavor: Add salt, or tomato products when the beans are at the end of the cooking cycle. Salt and tomatoes added sooner will keep the beans firm.
Use: 1 3/4 cup cooked beans equals a 15 oz can of cooked beans.
Slow cooker Method: Considered by many to be the best way to cook beans. Wash and add water as above. Then cook in the slow cooker for 4 to 10 hours as needed to soften the beans. Kidney Beans need boiled 10 minutes before slow cooking to avoid kidney bean toxicity. See Also: Azuki . Recipes and Information . Order Beans Online