Staples in my kitchen - Beans

A note about beans:

Even though there are hundreds of varieties, only about 10 - 15 varieties are commonly used. Besides providing necessary protein, beans contain almost no cholesterol, little fat, and important vitamins and minerals; they are also a good source of carbohydrates. Best of all they are simple to prepare.

I always use dry beans, which should be pre-soaked in water overnight before using; this shortens the cooking time and helps the body digest them. The following are some of my favorite: Adzuki beans, black beans, chickpeas, kidney beans, pinto beans, green/yellow/red lentils, amd spit peas.

Most of these take from 1-2 hours to prepare (lentils and split peas can take 25-45 mins.) If a pressure cooker is used, cooking time could be cut in half.