Bean Primer

by Cate on May 18, 2006

Last Wednesday, I did an Asparagus Primer; this week, it’s all about the beans. The lowly bean has been garnering more and more respect lately for its antioxidant powers, so much so that three of the top five antixodant rich foods are beans … the red bean, kidney and pinto. Beans are, quite simply, a superfood. They are a great low-fat, low-calorie source of protein and an easy way to help control your weight and your blood sugar. What more do you need?

Just the facts:
Beans helps your circulation and digestion system, they help fight cancer, diabetes, and osteoporosis.

Beans are full of Vitamin B, folic acid, niacin, pyridoxine and thiamine. They are also a good source of Vitamin K, which controls normal blood clotting.

Even from a agricultural standpoint, beans are better. Growing beans is 30 times more efficient than raising beef. Eating beans is an environmentally friendly decision. Additionally, they use less land and require less water than any other protein source.

Beans are a wonderful source of iron. Additionally, they are a good source of calcium, magnesium, phosphorus and potassium. Beans are naturally low in sodium and are high in potassium.

Alright, enough about beans. Ready to eat ’em? In my archives, you can find recipes for Bean Empanadas, Healthy Black Bean Tostados, Hickory House Barbeque Baked Beans, and Potato and Lentil Stew. That should get you started. Have a favorite bean recipe of your own? Drop me a comment and tell me about it.

Until tomorrow…

A year ago todayfresh basil.

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{ 2 comments… read them below or add one }

Betul May 18, 2006 at 10:10 am

I can’t hesitate this post. Because I’m becoming more and more vegetarian , Cate. :)
You left very encouraging comments in my site, now it’s my turn. My recipe suggestion is not from classic Turkish cuisine,( although we have a lot) from my kitchen. I hope you like it with your family, my children adores it.
Vegetarian Spagetti Bolognese: First sautee some onion in olive oil,then chopped green pepper and then tomatoes, add boiled green lentils, some tomato puree, seasoning and salt, reduce it to bolognese consisteny,add oregano -fresh or dried-, serve it on top of spagetti or any type of pasta with chopped parsley. Yum…

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Randi May 18, 2006 at 11:55 pm

The black bean lasagna from Cooking Light is really good. We had it tonight in fact.

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