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2.05

LEGUMES . 2.05 . 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. How to prepare dried beans. 1. sort – take out poor quality beans & rocks

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2.05

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  1. LEGUMES 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

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