Haricots Beans (500g)
R20.00
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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