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This recipe is for pinto beans, one of the easiest beans to cook, very tasty and versatile, with a creamy texture.
You can substitute garbanzo beans, black beans, black eyed peas, kidney beans - any kind of beans.
Once you know how to cook and eat pinto beans, all other beans will easily be conquered. The basic method is exactly the same, although soaking and cooking times vary.
Total Prep And Cook Time: 4 Hours
4-6 Servings
Different types of beans, aka legumes, taste and act very differently. If you don't like one kind of bean, just skip those and try some of the many other kinds of beans. Or try lentils, especialy the Indian lentils, like mung dhal - they have a shorter soaking & cooking time, or can be cooked without soaking.
Beans are blamed for gas, but if they're cooked properly, not over-eaten, and you take the time to let your digestion adjust, beans really don't cause more gas than any other high fiber food, or onions or the cabbage family.
Beans are brooms, which sweep debris out of the intestines and the colon. That process will create gas. Taking a good probiotic is one way to ease the transiton to a clean digestive system. More About Beans & Gas.
Beans and lentils can also be sprouted, giving you a valuable source of fresh vitamins, minerals, and enzymes, especially great in winter. Sprouting also boosts protein and reduces carbs. Sprouted beans can be added to stir fries, salads, soups, or juiced, or eaten raw right out of the sprouter!
Beans are at their digestible best with other foods, in soups, or mashed and spiced as in refried beans. Indian vegetarian cookbooks have fantastic bean recipes - India has been cooking beans for thousands of years. All those spices they use are essential for good bean digestion, and of course, taste fantastic!
Note: It's always worthwhile to double the bean recipe, and freeze in small containers or freezer bags for future vegetarian or vegan bean recipes.
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