Compared to meat, beans are an economical source of protein. This is especially true if you compare them our price per pound basis.
Also, because of their room temperature storage potential, you can buy more at one time and store them longer without the need for refrigeration or freezing. So, you can take more advantage of sales and seasonal availability.
For Long-term storage
dry beans, also known as pulses, can be stored at normal room temperatures for years and still retain their nutritional value.
For Nutritional value
beans are a convenient source of protein and can be combined with other vegetables and foods to provide a holistic protein source.
Beans have a low cholesterol rating, basically, nonexistent.
Provide food Versatility
beans are very versatile, being only really limited by your creativity and your cooking capabilities.
Almost all beans, if properly prepared, can be used in soups, stews, and chilis
beans can be ground and added to other flours to increase the protein levels of baked goods
beans can be a centerpiece of a meal all on their own. For example, cattle beans with cornbread could be the centerpiece of a nice breakfast or lunch. As a matter of fact, I like cattle beans and cornbread for breakfast.
with a little bit of planning and care, beans can be worked into nearly any meal.
Depending on how they were cooked, beans can even be reprocessed and use an entirely different way. For example, cattle beans can be turned into refried beans. Refried beans can become the filler for bean and cheese burritos and the list goes on.
Because beans can be cooked and eaten and as large and small quantities as is necessary, you can control the portion you cook and/or allocate across meals.
Exact times are impossible to give, because of variables such as the bean age, altitude, bean dryness, all impact cooking time. The table of times below provides approximate cooking times for many of the more common beans.
Exact times are impossible to give because of variables such as the bean age, altitude, bean dryness, all of which impact cooking time. The time chart below provides approximate cooking times for many of the more common beans.
In the age of slow-cookers, I don’t really recommend pressure cooking, but it does work, if appropriate care is taken.
Please note, that I have provided the soaking time, because most cooks soak their beans. However, I haven’t soaked my beans in years, except for special circumstances. Since I, usually, make a variation on kettles overnight on my slow-cooker /crockpot, then work from there. This approach works well and since I like a bowl of beans for breakfast (especially, with cornbread) it works for me and my daughter eats them like crazy, as well. For bean with shorter cooking duration (e.g. Tepary beans), I usually put them on low or medium overnight or cook them during the day, when I can check on them periodically.