If you are vegan or if you just follow a plant based food diet, chances are you eat a lot of beans, or legumes as they are called. We eat a lot of beans now-on salads, in dips, stir fries, soups, baked beans and sometimes even in cookies and cakes and such. Yes, there are great recipes out there for dessert made with beans.
Now, if you are familiar with beans and their many talents, food wise, you will know that you don’t necessarily need a recipe to make a delicious meal using beans. They are very forgiving, very tasty and let’s not forget nutritious and low in calories. The only legumes that I am not crazy about are mung beans. Just don’t like them-yet!!
I really prefer, for several reasons, to use beans that I have cooked from dried (but that is another post): 1. no added salt 2. organic dried beans are much less expensive than organic canned beans 3.firm texture that I prefer for most recipes, except dips.
But I do keep canned beans on hand for convenience and I do use them. I don’t buy the canned organic. They are just too expensive for me. I don’t use canned beans all that often, I am not worried about using the non-organic.
This is one of the times when I do use canned beans. I am getting ready to go for Spring Break. I am joining my daughter and her family for a week of fun and maybe some rest. So, I am busy getting ready-you know, researching and writing posts, cooking for said posts, and hopefully preparing some food for my daughter to put in her freezer.