mastering the art of the bean

 There are very few things that taste good from a can.  Soups are usually loaded with sodium and the vegetables are reliably mushy.  (And it is so easy to make a quick soup!) But let's talk about beans.  I admit that in a pinch when I haven't planned, I might grab a can of beans.  But the organic canned beans are super expensive and still usually have sodium added (this is bad).  Other cheaper brands will also have preservatives and artificial coloring (this is really bad).  So if you are in a pinch, make sure you rinse those canned organic beans really well, but ideally we want to cook them from the dried bulk goods.   It is so easy and they taste creamy and delicious instead of like, well, like "can."

Soak 2 cups of beans over night and then cook them in a big pot with plenty of water the next day.  Bring them to a boil and then let them simmer, usually 1 to 2 hours, depending on the type of bean and the freshness of the dried goods.  Drain and rinse and then use them for whatever you were hoping for.

Another great way to cook dried beans is in the crock pot.  This is the method I prefer because you don't have to watch them or worry about them boiling over.  Also, if you're paying for gas, you don't use your gas burner for over an hour.  Still soak the beans overnight.  Drain and rinse them and then put them in the crock pot.  Cover them with water and add any spices you wish, cover and turn it on low.  They should be ready in 8 hours, perfect for dinner.  This uses very little electricity and attention.

This morning I'm making pinto beans, which are my favorite because they are so creamy.  I've spent three months in Mexico and contrary to popular myth about stomach problems, I always leave feeling nourished and healthy because of the beautiful diet of pinto beans, eggs, avocado, corn tortilla, salsa, and fresh papaya with honey.

The best way to make Mexican pinto beans is to add a clove or two of garlic to your pot while boiling them or cooking them in the crock pot.  Drain them, reserving about a cup of the water they cooked in, and put them in the food processor with the garlic, salt, and a little oil.  You can slowly add a little of the reserved water until you reach the desired consistency.  Then you can re-fry them when you want them.

Beans are close to my heart because they are an excellent source of vegetable protein and fiber and taste good in just about anything.

Here is a basic bean time chart.