1. 2.05

2. TWO TYPES Fresh LEGUMES Picked as soon as ripened (Peas &Green beans) Quicker & easier to prepare. Dried LEGUMES Allowed to dry in pod More nutrients & fiber MUST PRESOAK Longer cooking time

3. How to prepare dried beans 1. sort – take out poor quality beans & rocks 2. wash – to clean 3. drain to remove dirty water 4. cover with water – (twice as much as beans) 5.soak at least 2 hrs. or overnight

4. 6. drain - to remove excess water 7. cover w/ fresh water – 2 inches above beans 8. bring to a boil 9. reduce heat & simmer about 2 hrs.

5. Why do we presoak dried beans? To rehydrate them & soften What type of dishes can beans be added to? Chili, soups, salads Or stand alone. Refried, baked beans, dips

6. HOW DO GRAINS & LEGUMES WORK TOGETHER? TOGETHER THEY PROVIDE ALL THE AMINO ACIDS THAT A (MEAT)PROTEIN PROVIDES. SO INSTEAD OF EATING MEAT A VEGETARIAN OR ANYONE CAN EAT A LEGUME. & GRAIN TO GETA LL ESSENTIAL AMINO ACIDS. PLUS BEANS ARE CHEAPER THAN MEATS

7. Grains Notes Use handout to complete grains notes