Bean Tip

ADD BEAN DISHES TO YOUR MENUS
Dried beans (and dried peas and lentils) are excellent sources of vegetable protein. Combine them with meats—the proteins fortify each other. Beans also supply iron, thiamin, riboflavin and niacin.

COOKING DRIED BEANS
Don’t be afraid to substitute a similar bean if you can’t find the kind indicated in the recipe. To prevent foaming during the first cooking, add a tablespoon of oil or shortening. For very hard water, add 1/8 to 1/4 teaspoon baking soda for each cup of beans. Later, cook slowly over low heat; test for doneness by piercing a bean with a knife.

STORING DRIED BEANS
Dried beans can be stored in your kitchen in a tightly covered container 6 to 8 months. Cooked dried beans can be refrigerated as long as four days or frozen as long as three months.

SPLIT PEAS
Split peas, like dried beans, are high in vegetable protein and their nutritional value is enhanced when they are combined with meats (most commonly in hearty soups). Soak them before cooking. Store in the same manner as you would dried beans.

LENTILS
Lentils are like peas, but disk shaped. While they also are high in vegetable protein, they don’t need to be presoaked and cook faster than dried beans. Often cooked in soups, they are flavorful in casseroles and salads, too. Available year-round. Store in the same manner as dried beans.

SOY BEANS
Dried soy beans contain 1-1/2 times as much protein as other beans. It is such high quality protein that soy beans are often used for meat extenders. These beans, even after cooking, will be firmer than other dried beans. They can be stored in the same way as other beans.