Beans, beans, the magical fruit! Beans are the cheapest source of protein on the planet, but they’re not just cheap. Beans are low fat and loaded with vitamins, carbohydrates and fiber. Beans are good for you and our planet.
Reducing your consumption of meat and choosing plant-based foods is a great way to reduce your carbon footprint. Livestock produces more greenhouse gases than the transportation sector. Truly! So do your part and try using beans where you would normally use meat – start with just once a week and work your way up. What you eat has an impact on our planet.
Dried beans are cheaper and less gassy then canned beans. Buy dried beans in bulk – what you can consume in a few months time. Store your beans in an air tight container.
Soak beans overnight to reduce cooking time and gas. To do this, place your dried beans in a bowl – for every cup of beans add 2-3 cups of water. After soaking for 8 hours, rinse the beans and you’re ready to cook.
Quick soak method
For every one cup of beans add 2-3 cups of water and bring to a boil. Once boiling, turn off the heat, cover, and let beans soak for 2 hours.
Put your soaked beans in a pot with fresh water and bring to a boil. Once boiling, cover and let simmer for 60 minutes or until tender. Add more water during cooking if necessary. Beans require salt to bring out the flavor, but don’t salt your beans until the end of the cooking.
Sound like a lot of work? Consider cooking a boat-load of beans and freeze some for another day.
Don’t fear the bean
If you aren’t used to eating beans you may experience gas, but don’t fear the bean. Gas elimination strategies:
Eat small amounts of beans on a more frequent basis. Your body will adjust to a more ‘beany diet’.
Soak beans overnight or if soaking during the day, change the soaking water every 2 hours.
After soaking, cook the beans in fresh water.
Cook the beans slowly.
Add apple cider vinegar or brown rice vinegar to the cooking water near the end of the cooking time.
- Salt your beans after you’ve cooked them.
Keep some beans in the fridge and add them to most any dish – salad, soup, stir-fry, a wrap, an entre’ – whatever.