There are numerous quick, easy, and healthy meals that can be made using beans.
(I’m going to share a super-tasty black bean salad recipe with you today!)
And opening a can of beans is train-a-monkey-to-do-it easy!
But is it best?
Don’t get me wrong. BEANS are GREAT!
They’re inexpensive, versatile, full of protein & fiber, and loaded with nutrients.
They’ve even been called “the undervalued superfood”. They’re fabulous!
I hope you’re using lots of them!
But today I’m asking you to
rethink your bean-BUYING…
if you’re buying them by the can.
Here are three things to ponder when considering a can of beans vs. a bag of dried beans. 
- COST. Buying them by the pound, in a bag, is much cheaper.
- HEALTH. When you get them in a bag, you control what goes into them. Ever noticed the level of sodium in canned goods?
- FLAVOR. Beans can be cooked to perfection with your own spices and flavoring added… not taken from a tin can processed who-knows-how-long-ago.
When I was first married, I would grab a can of beans from the store shelf to add to a meal without a second thought. But as our family grew and I became more money and health-conscious, I began to purchase my beans by the pound, dried.
It did take a while getting used to preparing the beans myself… but it really isn’t difficult.*
And sure, it takes a bit of planning ahead. But it also cut back on the grocery budget (as “planning” often does!).
I like to soak my beans overnight and then cook up a big batch the next day, saving a few cups in the refrigerator and packaging the rest up to store in the freezer for another meal.
I’d encourage you to consider the benefits of buying and cooking up your own beans.
And while you’re considering it, check out the scrumptious recipe I promised you at the beginning of this post!
BLACK BEAN SALAD
Combine these first five ingredients. Whip them together to be used as the dressing.
½ c. lime juice
½ c. olive oil
1 minced garlic clove
1 t. salt
1/8 t. cayenne pepper.
In a separate bowl, combine the following:
½ c. chopped fresh cilantro
4 c. black beans, rinsed and drained
½ c. corn kernels
1 avacado – peeled, pitted and diced
1 red bell pepper, chopped
6 green onions, thinly sliced
2 tomatoes, finely diced
Mix the vegetables and beans together and toss with the dressing. Refrigerate for 2 hours or more. Serve with tortilla chips.
Goes great with burgers on the grill.
Tastes wonderful eaten as a side dish.
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*For a free “Cooking Guide for Dried Beans”, click HERE.
To learn nine reasons why YOU should eat beans, click HERE.
