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.
A year ago today … fresh basil.