Most of us could do with eating more beans. Nutritionally-speaking, they are pretty awesome: loads of protein, complex carbohydrates and vitamins. They make an excellent stand-in for less nutritionally virtuous mashed potatoes, when mashed up with steamed cauliflower and roasted garlic.
There was a pretty decent article in the National Post recently about beans, and especially interesting to me was that Canada produces a large percentage of the world's driend beans. So not only are they good for you, but, especially if you live in or near the prairies, they are local too.
The Simple Slow-Carb Cookbook contains a lot of great information about beans, including how the carbohydrates in beans are used by our bodies, and the carb and protein count of variousd beans. There are also lots of great tips about using beans in your cooking every day, and loads of great bean recipes (including one for the mash described above). One of the top tips about cooking with beans is how to make dried beans just as convenient to use as canned: pre-soak and cook them, and then store them in baggies in the fridge for use throughout the week. So easy.
