Have you ever slow cooked dried beans and had them refuse to soften after hours of cooking? I have and it’s not fun.
I can remember more than a few occasions when that has happened to me. However, I think I now have the proper method for cooking perfect beans and I’m happy that I will no longer have to suffer through a sub-par bean dish!
“Most legumes range from 17 to 25% protein, roughly double the protein of grains and higher than that of eggs and most meats”. Rebecca Wood of The New Foods Encycolpedia
That’s a pretty substantial source of protein! I’ve been told that when you combine beans with whole grain rice it becomes a complete protein source for your body. Continue reading
Simply Whole Foods 