Dried beans are a pantry for inexpensive, healthy meals. I like to buy dried beans in bulk and store them in mason jars. Whether on their own as a side dish, added to soups, salads, or stews beans are a great source of plant based protein. Why you ask? High in dietary fiber, Iron, Potassium, and Magnesium and low in cholesterol, beans are an easy way to have pack in a lot of nutrition. And at about $2.99 per pound, extremely economical.
MEAL PREP TIP: Cooked beans can be frozen in portions to have on hand and use whenever you need them.
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COOKING TIP: Do not add salt to the beans before cooking. This will make the beans tough. Salt after cooking!
With my last batch of dried white beans, I made this White Bean and Shrimp Soup inspired by a soup that my husband loved in a NYC restaurant years ago. Perfect for those cold winter nights (Actually, I love soup all year long!)
- 1 pound dried beans
- 2 Bay leaves
- 1 onion, peeled and halved
- 2 garlic cloves, peeled and smashed
- Sea salt and pepper, to taste
- First, you will need to soak your beans. Place beans in a large bowl. Cover with water, cover and let soak 8 hours or overnight. Drain and rinse. As an alternative, you can use the quick soak method: Put beans in a large pot covered by 2" of water. Cover and boil for 1 hour.
- Add the beans to a large pot. Add water until the beans are covered by 2".
- Add onion and bay leaves. Bring to a boil, reduce heat, and cover.
- Simmer for 1 -1 1/2 hours until beans are tender. Drain and season with salt and pepper