When I moved to my first apartment in Denver, Colorado, my grandfather, Charlie Cavanagh, who was born the youngest of thirteen children on the Carrizo Plains in Central California, and knew something about cheap eats, sent me his Pinto Bean recipe in the first letter I received from home. He thought putting a teaspoon of Castor Oil in after most of the cooking was done would reduce flatulence.  NOT!   

Even President Obama said his favorite thing to cook is Chili Beans.  When the budget is tight, there is nothing that satisfies better than a good bean dish, and good recipes come from around the world.  Most of these recipes begin with dried legumes.  The following information has links connected with each picture to a recipe for that particular legume.  The recipes are for cuisines from around the world.  Some are hearty, some are low in fat, all are interesting forays into the varying global cooking styles.  Bon Appetit!

Type of legume & Common uses

  Adzuki beans

Also known as: Azuki beans, asuki beans, field peas, red oriental beans
Rice dishes and Japanese or Chinese cuisine

  Anasazi beans

Also known as: Jacob's cattle beans
Homemade refried beans and Southwestern recipes — especially soups

  Black beans

Also known as: Turtle beans, black Spanish beans and Venezuelan beans
Soups, stews, rice and beans, Mexican dishes, and Central and South American cuisine

  Black-eyed peas

Also known as: Cowpeas, cherry beans, frijoles, China peas, Indian peas
Salads, casseroles, fritters, bean cakes, curry dishes, and Southern dishes with ham and rice

  Chickpeas

Also known as: Garbanzos, garbanzo beans, ceci beans
Casseroles, hummus, minestrone soup and Spanish stews

  Edamame

Also known as: Green soybeans
Side dishes, snacks, salads, soups, casseroles, and rice or pasta dishes

  Fava beans

Also known as: Broad beans, faba beans, horse beans
Stews and side dishes

  Lentils

Soups, stews, salads, side dishes and the spicy Indian dish dal

  Lima beans

Also known as: Butter beans, Madagascar beans
Succotash, casseroles, soups and salads

Stews, mixed bean salad, chili and Cajun bean dishes

  Soy nuts

Preparing legumes

Beans and other large, dried legumes, such as chickpeas and black-eyed peas, require soaking in room temperature water, a step that rehydrates them for more even cooking. Soak the legumes in water for about six to eight hours or soak them overnight.

Another way to rehydrate beans is to place them in water and bring to a boil for two minutes. Then cover and let the beans soak for an hour. Once rehydrated, the beans are ready to cook.  This is not the best method, but anyone can be short on time and need a solution.

Canned legumes make quick additions to dishes that don't require long simmering. Rinse prepared and canned legumes well to remove any sodium added during processing.

Reducing Flatulence

Beans and other legumes can lead to the formation of intestinal gas. Here are several ways to reduce the flatulence-inducing quality of legumes:

• Discard the soaking water before cooking. Some of the gas-producing food particles get absorbed in the water.
• Change the water several times during soaking and cooking.
• Simmer beans slowly until they are tender. This makes them easier to digest.
• Add digestive aids, such as Beano, to legume dishes to help reduce the amount of gas they produce. For Beano to be effective, you need to take it with your first bite of food.

Four kinds of beans grew on the poles in the vegetable garden at Toad Hollow last Summer:  Romano, Purple, Fordhook & some yellow long type.