For the sake of simplicity, I’m going to refer to the family of legumes as “beans.” (Technically, all legumes are beans, but not all beans are legumes. I know, it’s confusing. If you want to study the difference, do an online search—it’s quite fascinating to learn!)
Not only are beans versatile in recipes, there’s such a variety of them that you could experiment with creating new recipes for days on end!
For instance, here’s just a few of them: Garbanzo Beans, Adzuki Beans, Anasazi Beans, Black Beans, Black-Eyed Peas, Butter Beans, Cannellini Beans, Cranberry Beans, Great Northern Beans, Kidney Beans, Lentils, Lima Beans, Mung Beans, Navy Beans, Pinto Beans, Soybeans, Split Peas, and Red Beans.
They are packed with protein, fiber, vitamins, and minerals. They also contain hardly any fat, no cholesterol, and they are loaded with calcium and iron. Additionally, they lower blood sugars after the next meal, and they’re excellent for good bacteria gut health.
However, I think one of the most fascinating elements about beans is they bind cholesterol in the digestive tract and facilitate its removal!
If you are in the habit of eating meat for every meal “to get your protein”. . .try substituting plant-derived protein instead! Your heart, kidneys, and arteries will thank you!
Here’s to your great health!
Emily Boller is author of Starved to Obesity (Post Hill Press, 2019).