I am familiar with and have cooked with all of these types of beans, except pink beans. Curious about the uses for pink beans, I checked out the Nebraska Dry Bean Association website. Pink Beans: "Small, pale, pink-colored; rich, meaty flavor with a slightly powdery texture. Related to the kidney bean; turns reddish brown when cooked. Often used in chili; a favorite in Old West recipes. "

Beans are a good source of protien, high in fiber, low in fat and packed full of vitamins and minerals. Dried beans can be the main source of protien in a meal or served as a vegetable. One fourth cup of cooked beans is equivalent to one once of meat. As a vegetable, a serving is one half cup. A meatless main dish made with beans is a good change for a Friday during the Lenten season.
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