Haricots Beans (500g)
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.
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