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~~~beans~~~ are an excellent source of protein, fiber, iron, folate, magnesium, potassium, zinc, and B vitamins. They also contain antioxidants that may reduce the risk of heart disease.

And they make an excellent addition to soups and stews.

If you’ve ever wondered how to cook without soaking them first, here’s a quick tip: Put them in a pot with enough water to cover by 2 inches. Bring to a boil, then turn down the heat and simmer until tender. Drain and rinse under cold running water before using.

Cannellini Beans

These small white beans are also known as Great Northern Bean. They’re often used in soups and stews.

Great Northern Beans

If you’ve never cooked with them before, try cooking some today!

Kidney Bean

Are one of my favorites to cook with. I use them in soups, stews, chili, and even baked goods.

Pinto Beans

Known as black turtle beans. They’re an excellent source of protein and fiber. Also very versatile. They’re great in salads, soups, and casseroles.

Finally, to read more fruit and vegetable articles like this click here