Wednesday’s Helping: Bonkers For Beans

You got a have 'em
I have been known to substitute beans for potatoes or bread at a meal to cut the carbs. Beans are a rich source of fiber and proteins. People have been eating them for centuries. Dry beans are mature varieties of green beans or legumes (plants that have pods). Cooked beans will thicken any broth. Nelly and I like pinto and navy beans for a home-cooked stew or soup. Kidney and garbanzo beans may be found in salads. Baked beans and bean salads are great side dishes for parties and BBQs. For a change of pace, Nelly will open a can of black bean soup, heat it up and top it with sour cream, scallions and jalapeno. Mmmmmmm ... What's your favorite bean?