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BEANS
are a wonderful way to add high-quality,
plant-based protein to your meals.
They are high in iron, B vitamins and fiber
and are versatile enough
that you may never tire of them.
BEANS have no cholesterol!
In addition to being void of cholesterol,
beans actually help remove excess cholesterol from our bodies!
How do they compare nutritionally to animal-based protein? BEANS WIN!
Now, if you are still traumatized
by that age old fear,
"beans, beans are good for your heart . . . "
FEAR NOT!
My suggestion: start with the smaller beans,
in smaller quantities and gradually
expand your choices and portions
(lentils and mung beans before kidney beans)
Here are a few techniques to help you avoid gas, intestinal problems and irritability:
- Soak beans for several days, changing the water twice daily, until a small tail forms on the beans.
- Use a pressure cooker. This also cuts down on cooking time.
- Chew beans thoroughly and know that even small amounts have high nutritional and healing value.
- Avoid giving legumes to children under 18 months because they have not developed the gastric enzymes to digest them properly.
- Experiment with your ability to digest beans. Smaller beans like adzuki, lentils, mung beans and peas digest most easily. Pinto, kidney, navy, black-eyed peas, garbanzo, lima and black beans are harder to digest. Soybeans and black soybeans are the most difficult beans to digest.
- Experiment with combinations, ingredients and seasonings. Legumes combine best with green or non-starchy vegetables and seaweeds.
- Season with unrefined sea salt, miso or soy sauce near the end of cooking. If salt is added at the beginning, the beans will not cook completely. Salt is a digestive aid when used correctly.
- Adding fennel or cumin near the end of cooking helps prevent gas.
- Adding kombu or kelp seaweed to the beans helps improve flavor and digestion, adds minerals and nutrients, and speeds up the cooking process.
- Pour a little apple cider, brown rice or white wine vinegar into the water in the last stages of cooking. This softens the beans and breaks down protein chains and indigestible compounds.
- Take enzymes with your meal.
 Dry beans stay fresh longer when stored in a cool, dark place
(rather than on your counter top).
Don't use beans that are more than a year old, as their nutrient content and digestibility
are much lower.
Also, old beans will not soften, even with thorough cooking.
Here are some suggestions for cooking beans
to attain the most benefits:
1. Check beans for rocks and shriveled or broken pieces, then rinse.
2. Soak for six hours or overnight, with water covering four inches higher than the beans. Small and medium-size beans may require less soaking-about four hours should be enough. Note: If you've forgotten to pre-soak the beans, you can bring them to a boil in ample water to cover. Turn off the heat, cover the pot and let stand for one hour.
3. Drain and rinse the beans, discarding the soaking water. Always discard any loose skins before cooking, as this will increase digestibility.
4. Place the beans in a heavy pot and add 3 to 4 cups fresh water.
5. Bring to a full boil and skim off the foam.
6. Add a small piece of kombu (seaweed) and a few bay leaves or garlic cloves for flavor and better digestibility.
7. Cover, lower the temperature and simmer for the suggested time. Check beans 30 minutes before the minimum cooking time. Beans are done when the middle is soft and easy to squeeze.
8. About 10 minutes before the end of cooking time, add 1 teaspoon of unrefined sea salt. 9. Cook until beans are tender. 
Enjoy your healthy protein and fiber!!!
And, please let me know how it goes for you!
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