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PATTK1220's Photo PATTK1220 SparkPoints: (95,675)
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10/22/17 12:28 P

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Don't be intimidated by the thought of cooking a pound of beans if you're a single person household. They freeze beautifully. That way you'll always have salt free beans on hand for a fast dinner or to add to recipes. I freeze mine in 1 3/4 cup portions, which is the amount of beans in a typical can. So easy and so cheap!

Patt in Minneapolis
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I don't understand why asking people to eat a well-balanced vegetarian diet is considered drastic, while it is medically conservative to cut people open and put them on cholesterol lowering drugs for the rest of their lives. ~Dean Ornish

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DS9KIE's Photo DS9KIE SparkPoints: (551,854)
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10/15/17 10:07 P

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Great ideas everyone

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9/25/17 8:48 P

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You actually can make hummus out of just about any bean, including black beans. There's even some commercial hummus that has a lot of different bean bases.

I'm too kitchen-challenged these days to cook dried beans, although I used to do that with a pressure cooker in my more ambitious days. You could have a different bean every day that way for a year.... There are so many types available besides the ones you can get in bulk in typical grocery stores. Online vendors have them if you're looking for an occasional beany thrill.

But for me, the only human in the house, it helps to split up the beans from a can into manageable portions using cheapie plastic sandwich bags (fill by weight in grams and label, twist and knot) and freeze. Then I can take out one portion whenever I feel like it and I have the weight for my tracker. They can be quickly thawed for direct eating if you're not adding them to something to be cooked. This makes it easy to have a variety also. For larger portions than I typically use for beans, a shortcut is those zip type plastic snack bags (which can be washed and re-used).

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8/27/17 8:05 A

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In regards to your white beans, you could make baked beans out of them.

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JAZZEJR's Photo JAZZEJR Posts: 19,716
8/20/17 10:10 A

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I just went to the Dollartree store yesterday and bought 8 bags of dried beans--black, kidney and navy beans. I will soak 1/2 bag and make soup with loads of veggies, leave some in a container to top salads (love black beans for this), and leave others for red beans & rice. Love beans! Oh, and any "white" bean makes great hummus -- just add a garlic clove, juice of 1/2 a lemon and a big tablespoon of tahini.

Edited by: JAZZEJR at: 8/20/2017 (10:12)


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2BDYNAMIC's Photo 2BDYNAMIC Posts: 50,348
7/1/17 10:05 A

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Thank you for the information.
I told my husband today that we need to get more black beans since we are out and he said we have plenty of white beans in the canister I think cannellini and Northern so just use those. emoticon I know a number of ways to cook the black beans but not one idea comes to mind with the whites and I do not want to make a soup in this hot weather so I will do something with the black beans.

-Kind words can be short and easy to speak but their echoes are truly endless. -Mother Teresa-

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6/12/17 1:12 P

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I mainly use dried beans myself, but I do keep a couple of cans of low sodium black beans on hand for quick meals because cooking dry beans is a process. Like the others said, most of them need to be soaked over night and then cooking takes a bit. I recently got the quick pot (pressure cooker) which greatly reduces time spent cooking. In fact, I hit the chili/bean button on it for my pre-soaked beans which if I remember correctly was around 30 minutes (most beans I cook for about an hour and a half on stove-top), and the beans ended up very mushy so needed less time or maybe they didn't need to be soaked. I'll have to mess around with it more. Another benefit of the Quick Pot is that you can cook your beans when you're not even home. There's a delay start button so you can set when you want the cooking to start, and then once the cooking is done it automatically goes to a warming setting. It's an investment, but will save you time in the future and switching to dry beans will save money and make up for it, with of course the added benefit of skipping the additives found in canned.

I use a lot of different varieties of beans and legumes. These are examples of some I have at home, and things I like to do with them.

Kidney beans, small red beans, pinto beans (chili, re-fried beans)
Garbanzo/chickpeas (hummus, bean burgers, salads, seasoned chickpeas for snacking)
Lentils (soups and recently tried a peanut butter cookie recipe made with lentils instead of flour which my husband adored - we also buy a pasta that has one ingredient: red lentils)
Split peas (soup)
Black eyes peas (vegan sausage or other veggie burger)
Black beans (guacamole, salsa, black beans and "rice" - we used riced cauliflower, any other tex-mex dish)
White northern beans (Soups mainly for me but I used them in a couple of other recipes as well - sometimes I over cook these because they tend to dissolve leaving my soup very creamy)
15-bean - I always, always have the mixed 15 (or 16) bean bag in my pantry because I love the variety in soups and other dishes.

***TIP*** If you do decide to switch to dried beans try to get them from a store that has a high turn over of beans. If you get stuck with old beans it's almost impossible to get them to soften no matter how much you soak and cook them, which is very frustrating and almost turned me off to dried beans forever when I first started using them.

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5/31/17 8:19 A

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Thanks Em! I'll see if my library has those books :) I went to the store last night to look at beans and got so sidetracked by all the canned choices (I had no idea there was that many lol), that I didn't even get over to the bagged beans, ugh!

I ended up buying canned black, pinto, northern, garbanzo and black eyed peas and then I found a bbq sauce that didn't have hfcs and was calorie friendly. Going to mix all the beans together in my crockpot with the bbq sauce and then cook on low for a bit. Then I'll divide into 1 cup (2 servings) portions and freeze. Every morning I'll take one out, defrost and then warm before eating :) This will get me started and then once this batch is done I'll dive into making dried beans!

Edited by: SARAJAYNEE at: 5/31/2017 (08:19)
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5/31/17 8:01 A

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Welll. us Eat to LIVERS like our favas with a nice chianti


Mike's advice is great and that time frame can suit your day- soak overnight or soak wehn you are at work and crockpots or pressure cooker- Instant pot is worth getting- Stove top is trickier but that is how I started.

I like to buy canned refried sometimes from wholefoods as a back up.

Start slow with beans as they are prebiotics and build up good flora over time...

I like pintos, black bean, chickpeas, pueranos, adzukis, cannellinis, black and regular soy beans, kidneys- (cook and soak much longer),butterbeans, EDAMAME!!!!

and am looking at making natto as it is high source of vitamin K2

Navy beans are good too.
Split peas are yummy and do not need soaking

oh! and black lentils are soooo good and no need to soak. Green/brown and red lentils are good too. You have to play around with water ratio depending on what you are using lentils for. I sub black lentils for beef and make lentil bolognese over spaghetti squash SO GOOD!!!

I have this old book-
Maybe the library has
And I have this cookbook

While we are talking beans - when you cook tempeh remember to prep it by steaming it or it will not ake on other flavors and also have a strong smell and taste. It is not like buying meat and just using it. Prep is steam or water sautee for 10 minutes.

I have bean where you are now... learning curve you will get there! emoticon

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Dr. Michael Greger

"Run when you can, walk if you have to, crawl if you must; just never give up."
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KOKOEK9's Photo KOKOEK9 Posts: 7,241
5/30/17 1:34 P

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Hi, my cooking consist of frozen burritos, yea fell off the wagon, but I love beans. All i do is soak over night rinse several times I use tap water for the soak than put them in crock pot on low. for me they take between 5 and 6 hours to cook but you will have to figure out for yourself different areas are different. If the beans cook loner they digest easier and may have less gas. hope this helps.


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5/30/17 1:00 P

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Dr. Fuhrman is a big advocate of eating beans every day for protein and nutrients and I don't mind them-except my bean repertoire consists of canned refried beans warmed up. Gourmet chef I am not emoticon

So in an attempt to eat beans in their more natural state I went out last week and bought a bunch of cans of different beans. Got home, looked at the labels, and realized they were treated. So then I looked at the cans of refried beans that I had and they were almost the same, just with some added spices. Now I don't know that the ingredients they add to canned beans is a bad thing, but besides the additives they're also pricey-around a dollar a can, which will add up quick now that I'm fitting them in daily.

So then I remembered as a kid my mom always had dried beans stored in 2 liter pop bottles, in our cellar. I've never prepared dry beans, but a quick google search shows that it's pretty easy to do in the crockpot. I think bagged dry beans are dirt cheap too.

If I can prepare them, then I should be able to treat them like cooked canned beans-just warm them up for salads/with bbq sauce etc. Looks like they have a very short lifespan in the fridge but freeze well.

Sooo-how do you handle beans? Do you make them from dry, buy canned? And what's your favorite bean? I need to branch out from the pinto :)

Edited by: SARAJAYNEE at: 5/30/2017 (13:01)
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