Jackie Freeman - Easy Beans

In a nutshellrather, a podshella legume is any plant whose seed is enclosed within a pod. Beans are the seeds from those different plants (though we normally refer to the whole kit and caboodle as a bean). And pulses are the dried, edible seeds of a legume plant. Still dont have your finger on the pulse, literally or metaphorically? Unlike legumes that are fresh harvested (think fresh beans, fresh peas, soybeans, and even peanuts), pulses are dry harvested once they have fully matured on the plant. Pulses have a long shelf life, making them a perfect pantry staple, compared to a fresh-harvested legume that should be eaten or frozen within a few days. All beans are legumes, but not all legumes are beans. So, green beans arent really beans; theyre actually legumes (because you eat the fruit in the pod), and black-eyed peas are really beans despite their name, and peanuts arent nuts but are actually legumes (a seed which grows in a pod underground), and alfalfa is a legume, though we rarely eat it (unless you happen to be a horse).

FRESH, DRIED, AND CANNED

There are so many beans available today, at specialty stores, run-of-the-mill grocery stores, and online markets, that choosing which to cook with can be overwhelming. Fresh? Canned? Dried? Frozen? Heirloom? No matter what you choose, there are some basic rules to live by:

Fresh or Frozen

If youre lucky enough to grow beans in your garden, there is nothing quite like eating a freshly picked shelling bean for flavor and texture (plus they cook up really quick!). If its not the right season or you lack a green thumb, fresh beans can sometimes be found in your supermarket. Dont overlook frozen beans: raw edamame and lima beans, once cooked, are wonderful thrown into stir-fries, salads, and pasta dishes.

Canned

Canned beans are perfect for quick soups, salads, and entres, and offer a wide range of variety with little to no planning required (no need to soak or cook them). Look for beans that dont have added sugars, salt, or other additives (like sodium metabisulphite or calcium chloride). Canned beans are about twice as expensive per serving as dried beans, but if time is your priority, then it might be worth the cost, at least occasionally. Always rinse and drain your canned beans before adding them to your dishes to get rid of that murky water (except in the case of aquafaba; see ). Canned beans can be stored in your cupboard like any other canned food. If you live in a particularly damp climate, or are extremely clumsy with your cans, you might want to consider writing the name of the bean somewhere on the can in case the label comes off, so youre not playing Russ-bean roulette.

Dried