Beans, Their Types, And Health Usefulness

Undeniable Reasons Why We Shall Add Beans To Our Meals

Peas

Beans seem so simple and even boring! What can be cooked from them? Only boil or, maybe, bake. However, even though this foodstuff seems to be so simple, beans have lots of benefits! And to get those benefits to the full, we recommend storing them not only canned but also preserve in the frosting camera.

Generally speaking, beans provide our bodies with fiber and beneficial elements assisting in reducing cholesterol. 

Nevertheless, since several variations of this sort of foodstuff exist, we have prepared a brief guide that will tell you how to prepare various sorts of this product and what usefulness they give us.

Black beans

Very mild in flavor and with an even texture, these are a must for Mexican cuisine. Being a super flour and meat substitute, they have a low glycemic index which makes them safe for our blood. Add these black seeds to salads and stews.

Black beans
photo by allrecipes.com

Black-eyed peas

Perfect for any meat dish the same as for cooked bacon or other salty foods.

Black-eyed peas
photo by allrecipes.com

Cannellini

We all know them well since they are widespread in Western and European countries. A win-win option for soups, as a side dish, or in a salad.

Cannellini
photo by allrecipes.com

Chickpeas

Serve them as a salad topping or for snacks. Hummus is also made of these, by the way!

Chickpeas
photo by allrecipes.com

Kidney beans

They are not only tasty but help us to fight cancer, protect our heart, and provide us with omega-3. Due to the mild taste, these seeds are perfect for any dish with chili.

Kidney beans
photo by allrecipes.com

Lima

Famous for the butter-like taste and cream-like substance but prepare them carefully, otherwise, when overcooked, their insides will turn into mash!

Lima
photo by allrecipes.com

Pinto

Funny “painted” beans will fit any stew or dip providing us with protein and fiber.

Pinto
photo by allrecipes.com

Fava beans

A bit tricky when cooking as they need proper removal from the pods with the further blanching. But it’s worth trying since they have wonderful nut-like and sweety taste! Just ideal for spreads and mashes.

Fava beans
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Fayot

Thick and delicate, they are wonderful for any first course, salads, and side dishes.

Fayot
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Adzuki

These red seeds come from Japan where they are used for making sweets from cakes to ice cream!

Adzuki
photo by allrecipes.com

Mung beans

A universal foodstuff since they will fit any dish from salad to stir-fry.

Mung beans
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Navy beans

These need some skills when cooking as they don’t keep the shape so well compared to other kinds. However, feel free to mix them into salads, or prepare side dishes with or from them.

Navy beans
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Lentils

A perfect find for any soup since these beans become so soft and creamy when cooked!

Lentils
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Peas

Make use of those in risotto, mash them, or add to soups – any dish will win from having peas in it!

Peas
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Soybeans

When boiled, they are used as an appetizer in Japanese restaurants. The hull is better to be set aside but the inside is chewy and delicate. Wonderful for salads and pasta!

Soybeans
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Beans are truly versatile foodstuff due to the simple storage and quite effortless cooking. Yes, some of them require a bit more time and fuss with the pre-cooking preparations, but still, beans are the perfect product to always have at home either dry or frozen!

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