Storing

Storing

Ingredients:
15 oz (425 mL) canned beans = 1½ cups cooked beans, drained
1 lb dry beans = 6 cups cooked beans, drained
1 lb dry beans = 2 cups dry beans
1 cup dry beans = 3 cups cooked beans, drained

Directions:
You can store cooked beans in an airtight container in the refrigerator for up to 3 days or in the
freezer for several months.
COOKING
• Soak dried beans in water for at least 12 hours before cooking.
• Rinse canned beans before using.
• Simmer brown lentils in vegetable broth with carrots, celery, and onions for a quick soup.
• Toss drained and rinsed cannellini beans with canned tuna, scallions, olive oil, and lemon juice.
RECIPES TO TRY
• Italian White Bean Spread
• Lentil Soup with Canadian Bacon
• Couscous-Stuffed Peppers
BEAN SPROUTS
Typical serving size: 1 cup (104 g), 31 calories
HOW THEY HARM
Bacterial infection
Lupus
WHAT THEY HEAL
Cancer
NUTRIENTS
Calcium
Fiber
Iron
Protein
Sulforaphane (anticancer compound)
Vitamin C
BUYING
Choose sprouts that:
• are crisp with the buds attached
• have firm, white roots that are slightly moist
Avoid sprouts that are:
• musty smelling
• slimy
• dark
STORING
Where: Crisper drawer of refrigerator.
How: Wash the sprouts thoroughly with water to remove any dirt, then place them in a plastic bag.
For how long: 3 days. Rinsing daily under cold water may extend their life. Sprouts can be frozen for
up to 1 year if you’re going to cook them in the future.
COOKING