Vegan Chronicles - Beans, Beans The Musical Fruit

And so the little song goes; Beans, beans the musical fruit. The more you eat the more you toot. The more you toot the better you feel. Let's have beans for every meal!

I can remember hearing that little sing-song every since I was a little girl. Now that I am embracing the vegan lifestyle, I eat beans most every day in some form. I sometimes use canned beans when I am stretched for time, but most likely I cook several pounds a week. If the cooked bean is not ready for a recipe, I will freeze for a few days or a week ensuring every thing is dated.

My standard pantry store of beans, red beans, black beans and chick peas.

Beans are blamed for gas, but if they're cooked properly, not over-eaten, and you take the time to let your digestion adjust, beans really don't cause more gas than any other high fiber food, such as onions or things from the cabbage family.

Beans are brooms, which sweep debris out of the intestines and the colon. That process will create gas. Taking a good pro-biotic is one way to ease the transition to a clean digestive system. Beans are a valuable source of fresh vitamins, minerals, and enzymes, especially great in winter. Sprouting also boosts protein and reduces carbs. Sprouted beans can be added to stir fries, salads, soups, or juiced, or eaten raw right out of the sprouter!

Beans are at their digestible best with other foods, in soups, or mashed and spiced as in re-fried beans. Indian vegetarian cookbooks have fantastic bean recipes - India has been cooking beans for thousands of years. All those spices they use are essential for good bean digestion, and of course, taste fantastic!

I am proud that I come from a long line of tooters. My Mother and maternal Grandmother  (God rest their souls) were beautiful wonderful ladies and very proper. However, my Mother was a crop duster tooter; she could make her way through the grocery store or Wal-Mart breaking wind with each stride. My maternal Grandmother spent many years in a senior center home, I would visit often. She would hop on her only leg making her way from her wheel chair to her bed, ready for a rest. She would settle herself in, we would talk; she would toot while smiling and then very casually fan the covers. So my Grandma was the smiling-quiet tooter. I know I am keeping the tooter tradition alive, but I am neither a crop duster nor a smiling quiet tooter. My Grand will one day describe what kind of tooter I am with the love that I have described how I come from a long line of tooters. I will always remember the old saying; "better out than in" fondly!

Regardless of beans affects on your body, they are hmm, hmm, good!

Helpful Bean Cooking Hints

• Keep in mind that the soaking and cooking time will vary for each kind of bean
• They've had enough soaking when they've doubled in size and have no wrinkles
• They've cooked long enough when they're completely soft
• Slow cooking is an excellent way to cook beans, but be sure to boil them & skim the foam before putting in the slow cooker or crock pot
• Same goes for pressure cooking. If you do use a pressure cooker, consult your pressure cook book for cooking times

Bean Cooking Directions

1. 4 - 6 servings
2. 1 c. dried pinto bean (or any other bean)
3. Sort and clean the dried beans
4. Soak the beans in boiling water for 1 - 2 hours, or 6 - 12 hours in cold water, until they're doubled in size and wrinkle free - soaking time varies with the bean
5. Drain and rinse the soaked beans
6. Place in medium saucepan, cover with cold unsalted water
7. Bring to boil uncovered, boil for ten minutes. Skim the foam off the beans with a ladle or large flat spoon
8. Cover and simmer the beans for 1 - 2 hours
9. OR cook 8 minutes at high pressure in a pressure cooker
10. Slow cooker or crock pot: Add the beans, cover and turn the heat to low. Cooking time will vary with the bean, but six hours in the crock pot on low is about right for pinto beans