Beans, beans, the magical fruit

The term “beans” is currently associated with a large number of legumes such as the actual beans (black, fava, pinto, etc) and also soy, lentils, chickpeas and peas. They are good sources of fiber, protein and iron. They’re very versatile and make good soups, salads, stews, curries, dips and spreads, you name it.

In this video, Lydia and Chris talk about a few varieties of beans and give some tips on how to prepare them.

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