Beans and lentils are a good source of protein, carbohydrates, B-complex vitamins and many minerals.  High in folate, phosphorus, potassium, zinc, calcium and selenium.  Packed with saponins, an anti-inflammatory compound which helps your immune system protect against cancer, and lowers cholesterol.  One of the most excellent sources of fibre with a very stabilizing effect on blood sugar.

TO PREPARE:

Guideline:  1 cup of dry beans will make 2 1/2 cups of cooked beans - about 4 servings.

Rinse with water

Cover with 3 - 4 times the volume in warm water and soak overnight

Discard old water.  Add fresh water and bring to the boil

Pour this water off and add a fresh batch, and continue boiling until beans are soft and only then add Mary-Ann's vegetable stock or salt.

In place of salt try our vegetable stock for delicious flavour

 Cooking time:  60 minutes for most beans,  20-60 minutes for lentils, 4 hours for chickpeas