Boiling can cause skins to split, so simmer beans gently
Only cook beans until tender if they are to be cooked again in recipe (they will double or triple in size)
2 cups dried beans (500 ml) = 5 – 5 1/2 cups cooked.
1 lb (454 g) dry beans = 2 cups (500 ml) dry beans.
Cooked beans can be kept 4 or 5 days covered, and in the fridge, and up to 6 months when frozen in airtight, freezer containers.
Stored beans are best used within 1 year because they lose moisture over time and take longer to soak and cook.
Dry beans should be stored in a dry, airtight container at room temperature and not in the fridge
Bean flour is gluten-free and great for those with Celiac Disease or anyone wanting flour with the nutritional benefits of beans.
Canned beans in water or sauce are already cooked and therefore only need to be reheated.
White pea beans canned in tomato sauce are called baked beans.
White pea beans canned in water are also called navy beans. They are called navy beans because they were a popular staple of the United States Navy in the early 20th century.
Canada is a world leader in bean production, exporting beans to more than 70 countries!
Beans are an ideal alternative to meat.
Beans help build and better baby. They contain folate (folic acid), B-vitamins, great for women before and during pregnancy to reduce the risks of neural tube defects in the development and growth of their babies.
Beans are an excellent source of energy and have impressive amounts of B-vitamins, calcium, and iron, phosphorous, potassium, Zinc and very little sodium.
Beans add fibre and great taste to everyday meals. Canadians should consume 25-38g of fibre per day (average values for adults).
Beans are high-protein, high-fibre, and low in saturated and trans fats, so eating them can reduce your risk of cancer, heart disease and stroke.