This video recipe is for cooking kidney beans & black eyed peas.
The recipe below is for cooking pinto beans, one of the easiest dried beans to cook, very tasty and versatile, with a creamy texture.
Once you know how to cook pinto beans, all other dried beans are easily conquered.
The basic cooking method for all types of dried beans is the same, although soaking and cooking times vary. See our bean cooking chart below, and our beans without gas report for more info on cooking beans.
Total Prep And Cook Time: 4 Hours
Nutrition data Per 1 cup cooked pinto beans, 171g: 245 calories, 45g carb, 1g fat, 2mg sodium, 15g fiber, 15g protein, no Saturated Fat or Cholesterol, good source Phosphorus, Manganese, Folate. Estimated glycemic load 15
Different types of dried beans 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.
High Fiber Beans are brooms, which sweep debris out of the intestines and the colon. That process will create gas.
Taking a good probiotic (e.g. yogurt or kefir) is one way to ease the transiton to a clean digestive system. For more info, see the Free Report: Beans Without 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.
Add sprouted beans to stir fries, salads, soups, or juiced, or eat them as a raw snack 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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