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When I first heard that many canned foods are now known to contain BPA leeched from the can lining, my mind immediately went to my favorite last-minute party snack: homemade hummus.  I always have a can or two of garbanzo beans, some garlic, and olive oil and can easily whip up a yummy batch in ten minutes or less.  What would I do without canned beans in my pantry?

I’m a little embarrassed to admit I’ve never used beans that didn’t come from a can.  It’s so convenient!  And fast!  And apparently, filled with dangerous plastics.  Of course, the added waste of the cans (even when you recycle) and the greater cost compared to dry is even more reason to steer clear of canned beans.

So I hope you’ll join me this week in committing to replace a can of beans in your cooking with dry beans!  I found a great chart that tells you how long to soak and cook many types of beans here.  Be sure to let us know in the comments if you try this week’s Green Goal — and share with us any green tips of your own!

Here are a few tasty-looking dishes to inspire you:

Spicy Two-Bean Vegetarian Chili
White Beans with Roasted Tomatoes
Adzuki Bean Miso Soup

What’s your favorite bean recipe?