Bean Cooking Guide

Rinse thoroughly and pre-soak beans overnight. Or, use quick-soak method: in a saucepan, cover beans with water and boil rapidly for 2 minutes; take off stove, cover and let stand for an hour or more; then drain, add fresh water and continue. Just before cooking rinse them again. In fresh water, boil them according to times listed below. For convenience begin preparation before rest of meal.                        Beans to water ratio is 1:4.

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Beans are legumes. Legumes contain high levels of protein, often exceeding those of animal products; and more protein than grains and veggies. Legumes are low in fat and have no cholesterol. They are a great source of soluble fiber, which stabilizes blood sugar levels. Compounds in soybeans might inhibit the formation of tumors, and soybeans constituents can slow the growth of cancer cells.

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