Month One Newsletter

Subject Line: Powerful plant protein (plus cooking tips!)
Hi Name,
“I was determined to know beans.”— Henry David Thoreau, The Bean-Field
How about you? How well do you know beans?
Creamy cannellinis, meaty garbanzos, sweet adzuki, tender pintos, and so many more—beans are one of the most
powerful, nutrient-dense plant foods around.
Consider this: Beans are packed with tons of fiber, as well as plenty of iron and protein. They are rich in
antioxidants and phytonutrients. They are low in calories.
Plus, studies have found them to lower risk of cancer, cardiovascular disease, and diabetes.
What To Do With Beans
Many people avoid beans because they just don’t know what to do with them. Are you one of them? Keep reading:
 Toss beans and diced veggies (such as celery, shallots, red peppers) with vinaigrette for a quick bean
salad.
 Blend cooked beans with tomatoes, onions, and your favorite seasonings to create a yummy bean soup.
 Top a green salad with 1/3 cup of your favorite bean.
 Puree beans with a bit of olive oil, a garlic clove, salt, and your favorite seasonings. Voila! A fast dip or
sandwich spread.
 Include 1/3 cup of beans with your other favorite toppings next time you make stuffed baked potatoes or
sweet potatoes.
 Add 1/4 cup pureed beans to your favorite pancake, waffle, muffin, or cake recipe. You’ll be surprised at
how moist and springy baked goods are when baked with beans.
If you’re new to cooking with beans, try these tips for delicious and well-cooked beans.
 Be sure to wash and clean the beans first.
 Soak dried beans for 8-12 hours before cooking (hint: cut a bean in half; if the center is still opaque, keep
soaking).
 After soaking, rinse, fill pot with fresh water, bring to a boil, then skim off the foam.
 To aid digestion, add kombu, bay leaf, cumin, anise, or fennel to the water
 Cover and simmer for the suggested time.
 Remember: Only add salt at the end of cooking (about 10 minutes before the beans are done) or it will
interfere with the cooking process.
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