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: