Beans

Beans are a fantastic source of plant-based protein, fiber, and flavor, making them a staple in many cuisines. Here’s everything you need to know about different types of beans and how to use them!

Different Types & Their Differences

• Black Beans – Small, soft, and slightly sweet, they’re perfect for Latin American dishes, soups, and veggie burgers.
• Kidney Beans – Large and firm, with a slightly sweet taste, they hold up well in chili, stews, and salads.
• Pinto Beans – Creamy and mild, they’re often used in Mexican cuisine for refried beans, burritos, and soups.
• Navy Beans – Small and soft, these are great for baked beans, soups, and stews.
• Great Northern Beans – Milder and slightly larger than navy beans, they work well in soups and casseroles.
• Cannellini Beans – Also called white kidney beans, they’re creamy yet firm and perfect for Italian dishes like minestrone and bean salads.
• Black-Eyed Peas – Technically a bean, they have a slightly nutty flavor and are popular in Southern and African cooking.
• Adzuki Beans – Small and red with a slightly sweet flavor, they’re often used in Asian dishes and desserts.

How to Buy Them

• Beans come dried, canned, or sometimes frozen.
• Dried beans are cheaper and have no added salt or preservatives, but they require soaking and longer cooking times.
• Canned beans are convenient but check for added salt and rinse them well before use.
• Frozen beans (less common) are pre-cooked and can be used straight from the freezer.

How to Store Them

• Dried Beans: Store in an airtight container in a cool, dry place for up to a year.
• Canned Beans: Keep them in a pantry until the expiration date; refrigerate any leftovers in an airtight container for up to 4 days.
• Cooked Beans: Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

How to Cook Them

1. Rinse dried beans to remove dirt and debris.
2. Soak (Optional but Recommended):
   • Quick Soak: Boil beans for 2 minutes, remove from heat, and let sit for 1 hour.
   • Overnight Soak: Soak beans in water (at least 3x their volume) for 8-12 hours. Drain before cooking.
3. Cook: Add beans to fresh water (3:1 ratio) and simmer until tender:
   • Black, Pinto, Kidney, Cannellini, Great Northern: 60-90 minutes
   • Navy Beans: 45-60 minutes
   • Adzuki Beans: 45-60 minutes
   • Black-Eyed Peas: 30-40 minutes
4. Drain & season as needed.