What to Do About Beans & Lentils

Bean Facts:
*When you serve beans with a grain, such as rice or corn, it rounds out the amino-acid content and creates a complete protein.
*If you add acidic foods to beans, such as tomatoes, wait until the end of the cooking time. Acids tend to toughen the bean skins and prevent softening of the beans.
*Rinse all beans and legumes in cold water. Remove all dirt, rocks or bad beans.
*Soak the beans in 3 times the amount of water as beans. They can be soaked overnight. Lentils and split peas do not need to be soaked. Add 1/8 tsp. baking soda and 1 T. oil to each cup of beans while soaking. This will shorten the cooking time and decrease foaming.
*Two methods of soaking beans: Quick: Place one pound of dry beans in about 6 cups of hot water. Bring to a boil and boil gently for about 2 minutes. Remove from the heat and set aside for about 3 hours. Drain and rinse well. Add fresh water and finish cooking. Normal: Place one pound of dry beans in about 6 cups of cold water. Let stand overnight or several hours. Drain and rinse well, add fresh water and cook.
*Dry beans expand 2 Y2 to 3 times when cooked so use a large enough pan and add 1 tsp. salt per cup of beans.
* Add mean, onions, and herbs during cooking to add more flavor. Add tomatoes, catsup, vinegar, and other acid foods after the beans are tender. The acid prevents softening of the beans. *Cooked beans freeze well and will keep up to 6 months in the freezer.

Types of Beans:
* Pinto beans: Small beige colored beans with spots of brown. They are the ones used in most Mexican cooking.
They are refried for use in burritos and dips.
*Kidney beans: These beans are used in the south to make beans and rice and also the one most used to make chili.
They have a rich flavor and they also hold their shape very well after cooking. * Pink beans: Most used in western barbeques and Mexican-American dishes.
* Red beans: This is a bright red pea bean which adds sparkle to bean salads and can be a substitute for any of the other colored beans.
* Black beans: This bean is best known for thick full-flavored soups. You can add a slice of lime or dollop of sour cream to the soup. These beans are also delicious served over rice - a main dish used often in Brazil.
*Great Northern Navy Bean: These are the mature, dried white seeds of the common green bean. They are used in soups, baked beans and chowders. * Baby Lima: The dry form of the fresh green lima. It is very good as vegetable or in main dishes and soups. * Large Lima: This bean is often called the butter bean, used in casseroles or as a vegetable.
* Baby Lima: The dry form of the fresh green lima. It is very good as vegetable or in main dishes and soups. * Large Lima: This bean is often called the butter bean, used in casseroles or as a vegetable.