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Seed or pod of Fabaceae family of plants.
Dried beans, peas, lentils, soybeans and peanuts are the most common. Fresh beans, peas and frozen edamame
Plant source of protein, complex carbohydrates, vitamins, minerals and fiber that can be incorporated into recipes that appeal to both vegetarians and meat eaters.
-Lentils and other pulses have short cooking times (20-30 minutes) but beans require 1 to 2 hours of cooking.
-Soak them in water overnight for quicker cooking time.
-1 cup dried beans = approximately 5 oz dry. Cooked it will more than double in volume but will depend on bean type and freshness.
-Do not salt until beans are cooked and they have reached desired consistency
-Always rinse canned beans before using to wash away excess salt