Using Dry Beans at Home

When you think of Washington produce, you are likely thinking of potatoes and apples, however legumes are planted throughout the PNW and are a heavy hitter in the world of Washington state crops! Legumes are a great staple to have in your kitchen and easily utilized when stored dry. Not only do they provide wonderful flavor and diversity to your meals, they also pack a punch. With up to nine grams of protein for ½ cup serving, many turn to legumes and beans as a great source of plant based protein. Due to their high nutrient density, you can consider them both a vegetable and a protein! Legumes are also great for disease prevention, as well as an easy way to improve blood sugar and reduce cholesterol and blood pressure. In this segment, Eyrn shows us how to best use this staple ingredient.

Prepping your legumes
When using dried beans or legumes it is best to place them in a bowl of water to let them soak throughout the day, so by dinner time they are rehydrated and ready to use. Dried legumes have a great shelf life and are extremely versatile. However, if you find yourself in a time crunch, canned beans are a great alternative. Beans and legumes only take 3-20 minutes to prepare and cook, depending on the variety, as well as what you are making.

A vegetable with variety
Along with an endless variety of beans and legumes to choose from, they also come with an array of diverse uses! From soups to stews, to salads and sides, their unique yet versatile flavor allows for endless easy options to add to your family's menu! Not only are they a great way to get that extra protein in, they are also a great source of fiber. Just a single serving of many varieties will provide you with nearly half of the daily recommended amount. Next time you are in a pinch for a healthy dinner option, look no further than the legume.