Friday, March 04, 2011

Canned Beans of All Kinds

I think beans must be the closest thing to a perfect food.  They are full of protein, carbohydrates and a variety of vitamins and minerals.  They are almost fat free, cholesterol free and sodium free.  They are filling and satisfying and come in large assortment of colors, sizes, and tastes.

I like to have canned beans of all kinds on hand.  I have soaked and cooked the dry varieties, but canned are just so handy and quick... and if you rinse them well, you can get rid of a great deal of the sodium added during the canning process.

This is called 6 Bean Blend

White Kidney Beans aka Cannellini

I like to make spicy, warm and hearty wintery dishes such as chilis and soups with red kidney beans, romano beans and fava beans.

I like to bake lentils into a savory vegetarian loaf and smother it with gravy. 

Black beans and peppers make a nice topping for baked sweet potatoes.

Any variety of beans pairs great with grains suchs as farro or whole wheat couscous, or brown rice or barley.  And beans make a wonderful volumizer for vegetable salads, too.

Most beans are about 210 calories per cup.
Weight Watchers P+ = 4.

Featured Recipes using this staple:

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