Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Now Available: The Everything Beans Book

March 1st, 2011 · 109 Comments · What to Buy

The Everything Beans Book

by Katie Kimball
(95 pages + Kindle + Nook)

30 frugal, nutrient-packed recipes
for every eater

$9.95 $8.95

Any coupon code is entered after clicking the “Buy Now” button once the item is in your cart.
(Don’t forget to download your free gift – White Bean Sauce!)

Empty Cart $0.00
Ever misplace a file or lose an eBook? Use this super-easy, one quick tip to find your purchased Kitchen Stewardship eBooks in a minute or less!

You also might like Healthy Snacks to Go, which is on the screens of more than 10,000 folks, Smart Sweets, which also includes the Black Bean Brownies found in this book, or The Family Camping Handbook. View them all HERE.

Additionally, there are bundled packages at a discount available HERE!

Final beans Cover (367x475)_thumb[2]Beans Book a Great Resource

Is your grocery budget struggling?

Do you wish you could improve your family’s nutrition without breaking the bank?

Have you always wanted to use dry beans, but you’re afraid of the complexity of cooking them or just don’t have any good recipes?

I didn’t plan on food prices skyrocketing just as I released a book on cooking frugally, but these recipes and food storage and preparation techniques have suddenly become even more important. I’m thrilled to share an incredibly comprehensive resource explaining everything you want to know about beans and legumes.

  • Why are they healthy?
  • How do I cook with dry beans?
  • How do I cook and store in bulk?
  • What about picky eaters (the bean haters of the world)?
  • How do I avoid gas?
  • How do I get past the texture?
  • And of course, 30 recipes from appetizer to dessert (Black Bean Brownies!), all spotlighting the most frugal and nourishing food I know: beans.

Beyond recipes, The Everything Beans Book also offers over 20 pages of information to facilitate your new love of beans and make sure you can cook with dry beans without any stress, and you even get the Kindle and Nook versions for free when you buy the PDF.

Enjoy a 21 Page Sampler of Everything Beans -
on the House!
Name:
Email:

Signing up for the free download subscribes you to the KS monthly newsletter.

“Now that gas prices and grocery prices seem to be going up, up, up, it is a refreshing (and encouraging) change of pace to come across a great resource dedicated to frugal, flavorful meals. Katie’s newest e-book, The Everything Beans Book is a fantastic, well-designed book. She de-mystifies beans and legumes and offers information and ideas on the how, when and why to use these frugal, flavor-packed gems, from tips on using canned beans to techniques for cooking them from dried as well as encouragement for even the most legume-a-phobes amongst us.” (Sarah of Heartland Renaissance)

 

Beans, beans and more beans!

You’ll find recipes for homemade beans and rice, four styles, refried beans, wraps, Mexican fare, soups, pasta dishes, and even a dessert!

The only thing missing is homemade baked beans, just because I haven’t found a recipe I loved. (I do include links to two choices anyway.)

If you loved Healthy Snacks to Go, you’ll find similar helpful icons and familiar formatting to make sure everyone has success with every recipe.

I worked hard with recipe testers to make sure even the most nervous newlywed, new to the kitchen, could cook with beans with ease. Every recipe also includes frugal tips and substitution ideas so those of you who like to play with you recipes have somewhere to start. In essence, most dishes have enough extra versions that one could almost say there are 100 beans recipes in these 95 pages!

Beyond recipes, The Everything Beans Book also offers over 20 pages of information to facilitate your new love of beans and make sure you can cook with dry beans without any stress.

Buy now, only $9.95 $8.95!

“I looked through the ebook today and loved it. The recipes look great and will be so helpful as grocery prices rise. I loved all the extra information you added with each recipe; the improv cook in me will use those tips! But it wasn’t just a cookbook. I found it to be a thorough education about the nutrition of beans!” (CW, a recipe tester)

——————————————————

“Katie’s books are SUPER COMPREHENSIVE. This girl doesn’t forget a thing.” (Kelly the Kitchen Kop)

 

Check out the table of contents:

table of contents 1 black bean brownies

A Sample Download

In case you missed it, you can grab a free download of one of the recipes most ideal for those who dislike beans (very kid-friendly!): Pasta with White (Bean) Sauce. Click HERE for your copy.

“Pasta with White Bean Sauce is an easy white sauce, but the flavor is impressive! The beans help thicken the sauce, while boosting the protein and fiber. I admit, I was pleasantly surprised at just how good this sauce recipe is!” Tammy’s Recipes

Want to try more for free? Download a 21-page sampler when you subscribe to the KS monthly newsletter. Scroll up to get yours today.

Buy now, only $9.95 $8.95!

A Sneak Preview of the Dishes

Chickpea Wraps…good for the bean haters among you! Pasta with White (Bean) Sauce…even better for the bean haters! Sausage, Bean and Greens Soup…one of my favorites! Perfect for summer or winter. Mexican Beans and Rice…a classic! Mexican Stuffed Peppers, mild or spicy

black bean soup (3) tuscan bean soup

three bean soup Tuscan Beef Stew (2)

Four favorite soups: Black Bean, Tuscan Bean, Three Bean, and Tuscan Beef and Bean Stew

Buy now, only $9.95 $8.95!

I have had this book for about 6 months and I love it. I try to make at least two recipes from it a month, sometimes more. This is a great cookbook for someone looking to save money on their grocery budget, or someone who is trying to eat healthier. My family loves the recipe for Black Bean Brownies! I don’t have to feel guilty telling my 4 year old that he can have another brownie with this recipe. We also love the Black Bean Burgers. There are lots of good and kid friendly recipes in this book.

 

From the Recipe Testers

On the Cuban Black Beans and Rice…

The family loved it, even my little 3 year old boy who never eats ANYTHING. (Taylor)

On the Turkey Veggie Chili…

My husband is not a veggie guy and he really liked it. His exact words were, “I’m surprised how much I like this, even though there are a lot of vegetables.”It really does make a lot of food for very little money. I love that.

On Spicy Turkey Chili Burgers…

We really like this and will likely start using it as our “winter burger” recipe. Tonight we’re having the leftover chili for rice and beans! Thanks. (Amy)

On the Southwestern Pot Pie…

When I first saw the recipe ingredients I wasn’t quite sure of the taste combination. After trying the recipe I would say it was pretty tasty and… was pleasantly surprised how the flavors came together. The cornbread dumpling idea was awesome!

On the Pesto “Bean”-fredo meal…

I was impressed that the pasta didn’t taste bean-y at all. The sauce was AMAZING!

“I loved your recipes! I made the black bean brownies, chili, burgers, lentil stew, Black Bean soup, Chicken rice-a-roni, Cuban black beans and rice & spaghetti and pinto bean pasta. They were all delicious! I had my folks over as well, and they really enjoyed all of them too. The brownies were amazing. I never would have thought of that! Just wanted to let you know they were great as I would have expected from your recipes.” (Rene of Budget Saving Mom)

 

Why Pay for Recipes?

…when they’re free everywhere on the web? I do think paid content on a blog has its place, and here’s why The Everything Beans Book is well worth your money:

  • It’s exactly what you need – frugal, bean-based recipes to cut your budget and increase your nutrition.
  • You get a hefty amount of informative text, all in one place.
  • Well tested recipes! Over two dozen recipe testers worked hard to make sure all the recipes are not only delicious, but easy enough for a nervous newlywed to understand. You can cook beans! In contrast, some bloggers (maybe me, ahem) might make a recipe once, type it up quickly and even hit “publish” without reading through it carefully because it’s bedtime. The Everything Beans Book is very much the opposite.
  • It’s been meticulously edited by my crack team of helpers and the recipe testers.
  • Easily printable and formatted for your kitchen.
  • Although some recipes are already available online, they have been rigorously updated, extended and enhanced. I guarantee there will always be content that remains exclusive to the eBook and never online.
  • And just in case you enjoy Kitchen Stewardship, purchasing eBooks really supports the rest of what I do for free here on the blog (including the free soaked grains ebook coming next month!).
“Katie has done a fantastic job putting together an all-purpose book about beans. She includes a huge variety of recipes. Katie has the heart of a researcher. She is a wealth of information when it comes to nutrition and quite honestly, she’s my go-to girl when I want to know the nitty gritty details about food science. So, know that you’re going to learn a lot from this book — not just how to cook a bean!” (Jessica Fisher of Life as Mom)

 

BUY HERE
The Everything Beans Book

by Katie Kimball
(95 pages + Kindle + Nook)

30 frugal, nutrient-packed recipes
for every eater


$9.95 $8.95

Any coupon code is entered after clicking the “Buy Now” button once the item is in your cart.
(Don’t forget to download your free gift – White Bean Sauce!)

Empty Cart $0.00
Beyond recipes, The Everything Beans Book also offers over 20 pages of information to facilitate your new love of beans and make sure you can cook with dry beans without any stress, and you even get the Kindle and Nook versions for free when you buy the PDF.

You also might like Healthy Snacks to Go, which has sold over 2500 copies, a new desserts book (fall 2011) called Smart Sweets, or The Family Camping Handbook. View them all HERE.

Satisfaction Guaranteed!

If you are not happy with your beans book purchase for any reason, including realizing that dietary restrictions omit too many recipes for your use, I am happy to provide a full refund. Simply email with your purchase information and it will be taken care of, no questions asked.

Preview the table of contents when you download the 21-page sampler. Free for KS monthly newsletter subscribers. (Scroll up to sign up and get yours!)

———————————————

I’d love to see more of you! Sign up for a free email subscription or grab my reader feed. You can also follow me on Twitter, get KS for Kindle, or see my Facebook Fan Page.

If you missed the last Monday Mission, click here.

Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money. If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.

See my full disclosure statement here.

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109 Comments so far ↓

  • Stephanie

    Trying to download my copy of the Beans ebook that I purchased earlier today and it says, “source file could not be read” contact server administrator. I’m using FF. Should I try a different browser?

    [Reply to this comment]

    Katie Reply:

    Stephanie,
    Wow, that’s not one I’ve ever heard before. Do you happen to have Adobe Reader? That’s my preference for PDFs. Let me know via email, please (quicker service!) if you’re still having trouble. Thanks! :) Katie

    [Reply to this comment]

  • Bethany W

    Woo-hoo! I must have been within the first 100! It’s downloaded and I’m reading it now. Been itching for this book since the day you first rumored about it. Makes for a happy first day of March. :)

    [Reply to this comment]

  • Elissa

    Just bought my copy. Thanks, Katie, for all that you do for your readers!

    [Reply to this comment]

  • Christy

    I just tried to use the BEANLAUNCH code and it said it has expired. Above it says it is good until midnight tonight. Is there a glitch? Thank you for your help!

    [Reply to this comment]

    Rachelle Reply:

    I also just tried the BEANLAUNCH code and was told that it was expired.

    [Reply to this comment]

    Katie Reply:

    Fixed now!

    [Reply to this comment]

    Katie Reply:

    Yikes, girls, I messed up military time! The code works again, so sorry about that. Military time. Pshaw. Hope you get it in time! :) Katie

    [Reply to this comment]

    Karen Reply:

    I would like to order the book but can’t figure out how. Thanks!

    [Reply to this comment]

  • Kelly

    Just posted this to my FB page to let all my friends and page followers know. Getting a copy for myself! Blessings, Kelly from The Nourishing Home
    http://www.facebook.com/TheNourishingHome

    [Reply to this comment]

  • Karen

    Figured it out and completed order. Looking forward to reading the book!
    Thanks!

    [Reply to this comment]

  • Melissa

    Hi there, I just purchased Healthy Snacks to Go, and The Everything Bean Book, and had a tiny problem. The download worked for Healthy Snacks, but the link didn’t work for The Bean Book. Maybe you could email me another download link for it, and I could try it again?
    Thanks so much!!

    [Reply to this comment]

    Melissa Reply:

    Never mind, I got it to work! Thanks for all your great material!

    [Reply to this comment]

  • Mendy

    Katie, your “Everything Beans” cookbook is top-notch! So easy to use, I can’t wait to work through the entire book. We had the Sausage, Bean and Greens Soup last night. So easy and delicious it was a hit with my husband (who normally likes to see a large piece of meat with each meal) and even my 10-month old. Thanks for the great resource!

    [Reply to this comment]

    Katie Reply:

    Mendy, Thank you! That’s awesome to hear! :) Katie

    [Reply to this comment]

  • Beth

    Katie,
    You’re amazing!
    Question: What about soaking AND sprouting? Would soaking in lemon juice and water not allow it to later sprout?

    I can finally eat beans after a few painful years of bleeding lesions due to the aflatoxin in bean and corn. Since reading in NT that the lemon neutralizes the mold (and mycotoxins I think) I can eat them again with no side effects (yeah!!). I do that with any bean even though I think she just says to do it with black (I can’t remember).

    I don’t want to lose that benefit of soaking because otherwise I can’t eat them but I like the idea of sprouting also.

    A side question: Do you know if sprouting also neutralizes the mold/mycotoxins or does it just neutralize the phytates/release nutrition, etc?

    [Reply to this comment]

    Katie Reply:

    Beth,
    I’m really not sure if either takes care of actual mold, although I suppose a mild acid like lemon juice will kill some things. ?? It’s worth a try to soak in lemon juice, then sprout! Let me know how it works! :) Katie

    [Reply to this comment]

  • Vicky

    I have a great recipe for vegetarian baked beans if you are interested. I can’t say I always make them vegetarian, though, as we like them with a bit of bacon in them if we have it. ;)

    [Reply to this comment]

  • Betty

    Several recipes sounded good. Pasta with white bean sauce and chicken Rice-a-Roni substitute

    [Reply to this comment]

  • shannon

    Katie, I’m back to eating carbs. Yay. LOL, long story. Anyway, is there still a coupon code for this or am I too late?

    [Reply to this comment]

    Katie Reply:

    Shannon,
    I don’t have a code right now, here, but some other blogs are running giveaways with codes…and there will be other sales here at KS in coming months, too! ;) Katie

    [Reply to this comment]

  • Bridget’s Kitchen » Blog Archive » adventures in Vegetarian cooking

    [...] I tried a brand new recipe from the kitchen stewardship website and her Everything Beans book.  [...]

  • CookingTogether…Pesto Chicken, Sundried Tomatoes and Artichoke Heart Pasta | More Than Mundane

    [...] week’s recipe for Mexican Black Bean Burgers is from The Everything Beans e-book, but I found the recipe on Simple Bites. Here it is if you want to print it: Mexican Black Bean [...]

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    [...] Friday – Pasta with white bean sauce (from Kitchen Stewardship’s new “Everything Beans” eBook) [...]

  • Veggie Delights: Pasta With White Bean Sauce! | Frugal Fun and Fortune

    [...] mentioned that I impulsively downloaded a bunch of eBooks.  One of the eBooks I downloaded was the Everything Beans book from Kitchen Stewardship.  Incredible book full of great recipes, for Vegetarians or [...]

  • Cooking Together…Mexican Black Bean Burgers | More Than Mundane

    [...] week I made Mexican Black Bean Burgers from Simple Bites. The recipe comes from The Everything Beans Book, which I highly recommend. Here’s the recipe if you want to print it: Mexican Black Bean [...]

  • Wendi

    I make bean soup mixes for a living… I can’t wait to try some of your recipes in my home for fun and different ways to use all the beans we have on hand. I am also very interested in the bean info. Thanks for putting the time in on this book!

    [Reply to this comment]

  • Patty

    I love the sound of this book. Everything sounds so yummy, but especially the wraps for summer eating! Going to get my copy soon! Thanks for sharing your talents!

    [Reply to this comment]

  • Beth

    Those chickpea wraps look and sound yummo! Id like to try the grain free brownies too!

    [Reply to this comment]

  • Brandi

    I just made the 7 Layer Tex Mex Dip, and it is AMAZING!!!!! I made some corn chips to go with it. I made the White Chicken Chili a few nights ago, and my family LOVED it! Thank you Katie for such a great book. It’s so much more than just a book of recipes. Full of great beany info. :)

    [Reply to this comment]

    Katie Reply:

    Brandi,
    Yee hah! Great news! You make me want to make homemade corn chips, something I’ve actually never tried… ;) Katie

    [Reply to this comment]

  • Everything Beans Ebook from Kitchen Stewardship

    [...] lovely Katie from Kitchen Stewardship just released her latest e-book called, “The Everything Beans Book: 30 Frugal Nutrient Packed Recipes for Every Eater.” While the book offers 30 different bean recipes, it really offers close to 100 because Katie [...]

  • Menu Plan Monday – April 18, 2011 « Well-rounded Hippie

    [...] Cabbage Soup (The Everything Beans Book p. 49) – Sean is also having ham steaks with his. I’ll be having a [...]

  • Jessica D

    I would love to learn to make the refried beans or the black bean soup! MMM

    [Reply to this comment]

  • rachel

    I purchased your everything beans ebook and somehow did not realize how to download it! I know this sounds ridiculous…but evidently when I purchased it (through paypal with my SPENDLESS promo code) I must have done so in a hurry and not seen what to do next to download. I have not received any email about it other than the receipt from Paypal.

    Can you help me?! :-) Thanks

    [Reply to this comment]

  • Lisa

    Hi, I tried to purchase your book using the code found on the Denver Bargains blog. The blog said it was good through tonight but when I tried to use it, it said the promo code expired. Any chance I will get it to work tonight?

    Thanks! I’m excited to try the recipes!

    [Reply to this comment]

    Katie Reply:

    Sorry, Lisa, that was actually last Wednesday. There aren’t any active coupon codes via KS right now. Keep your eyes peeled, though, because I do run occasional sales! Thanks! :) Katie

    [Reply to this comment]

  • Michelle

    Just made your refried beans (though I didn’t make them Limey because I didn’t have any limes around and I didn’t bother adding the cheese because I’ll just throw a little on top when serving), and they are delicious! Way better than a can. I’ve tried a few recipes before and they’ve always disappointed me, so I’m really excited! I have a double batch of pinto beans soaking right now to make some more for the freezer tomorrow. I can buy pinto beans in bulk for $0.59 a pound, so this recipe alone will pay for the cost of the e-book soon enough!

    [Reply to this comment]

    Katie Reply:

    Michelle,
    Awesome news! ;) I made a triple batch this week, and refried bean tostadas for Good Friday almost seemed not penitential enough, they were so good. ;) Katie

    [Reply to this comment]

  • Menu Plan Monday – April 25, 2011 « Well-rounded Hippie

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  • sandy

    This looks fabulous! I am new to e-books, but I love beans (a mostly-vegetarian), so I am eager to get this! :)

    [Reply to this comment]

  • Review: The Everything Bean Cookbook | Moana Saves

    [...] across a terrific cookbook that has just about blown my mind. Katie Kimball is the author of The Everything Beans Book … and I think she’s my new hero. As her Twitter profile describes, she “blogs at [...]

  • Pam Craig

    WOW – that cheesy white chili sounds delicious, always anxious to try new receipes out – thanks for the input!! I will definitely purchase the book!! Thanks!

    [Reply to this comment]

  • Natalie

    I just purchased your book and am excited to dig in! I’ve heard beans do wonders for morning sickness, but I’ve wondered how in the world to incorporate them more PAINLESSLY into our diet. ; )

    Wondering if you would consider giving away a free download for my blog readers? I do a free book giveaway every Tuesday…no strings attached and out of my own pocket on most weeks…as a way to bless women looking to be visionary in the way they see all of life.

    I would advertise your book for you along with links to your blog/book purchasing page…and let them know that I already purchased mine…and that you will give the winner a free download! Let me know if you would be willing to do this. If I hear from you in time, I’d love to do it today…my giveaways run every Tuesday.

    [Reply to this comment]

    Natalie Reply:

    Oops! I really did purchase your e-book today! I bought it through my business PayPal: Apple Valley Natural Soap. That’s me too! : ) I’ve already skimmed through it…can’t WAIT to try some recipes!

    [Reply to this comment]

  • Tuesday’s Treasure: The Everything Beans E-Book!

    [...] it might be YOU!  I know you’ll want to read more about this book…so if you go HERE, you will be able to see the table of contents AND download a free recipe from the book.  [...]

  • Heather

    Hello! What an exciting book. We love beans and I was looking for new wisdom and ideas. I read that, at least at the time, you were unfamiliar with black eyed peas. Well…let me share, being a displaced Southerner and fan of simple food. Soak your beans, dump’em with enough water in your crock pot. Add 3 smashed garlic cloves, 2 bay leaves, and 2 smoked ham hocks. Cook on low for 8-10 hours. Then check for doneness, cool and de-meat ham hocks; and salt and pepper to taste (preferred red pepper or Tony’s Chachere’s seasoning). Serve with cornbread or cornmuffins. I almost cried when my second son looked at me amazed and said “Momma, this is good home food.” :^)

    [Reply to this comment]

    Katie Reply:

    Awwww…what a sweet story!

    [Reply to this comment]

  • shannon

    I’m just posting to let you know how much I love this e-book. After trying the black bean burgers, chickpea wraps, beef and bean stew a la Tuscany, and white chicken chili, I printed most of the rest of the book last night! It’s the perfect time of year to try lots of your soups.

    Also, I’ve been on a cooking kick this week (wanting to get some stuff in the freezer) and made the original larabars and granola from your Healthy Snacks to Go e-book. All I can say is LOVE the larabars. I should have doubled the recipe, at least! My 20 month old son can’t chew nuts and I’ve been giving him organic cereal or granola bars to eat during church services as nothing keeps a toddler quiet like having food in his mouth! Well, our church added another service and I don’t want him eating all that stuff 3x a week and since I’m a control freak, got out this e-book as well and can’t wait to make the Popeye bars today. I’m so lucky to live about an hour from a Mennonite ran bulk food store where I can get nut butters, nuts, dried fruits, flours, etc… at a reasonable price.

    Love your e-books and hope you’ll come out with more!

    [Reply to this comment]

    Katie Reply:

    Shannon,
    You totally made my day! Can’t wait to hear about the other versions of Power Bars – Cinnamix and Cocoshew are my personal favs. ;) Katie

    [Reply to this comment]

  • Sarah @ Mum In Bloom

    I just ordered mine :0) Thank you Katie for all you do!

    [Reply to this comment]

  • Menu Plan Monday – November 21, 2011 « Well-rounded Hippie

    [...] Cabbage Soup with Secret Super Food - I got this in my Everything Beans eBook from Kitchen Stewardship, but this is a recipe that ‘s also available on the site. I’ve [...]

  • amy

    Katie I’m interested in your book but interested in how many vegan recipes there are? Do most of the recipes include meat also? Thanks

    [Reply to this comment]

    Katie Reply:

    Amy,
    A lot of recipes do include meat, but for many of them, one could easily leave it out and never miss it. Chicken stock could become veggie broth, I imagine, and I know the flax sub can be used for eggs in the brownies. Leave cheese out, use coconut milk instead of dairy milk…but since i don’t cook vegan, you’d probably be your own best judge.

    If you buy the book and can’t make enough recipes to make it worth your purchase price, I’ll happily refund your money (even if a few months have passed) any time.

    Does the combination of those two answers help? Thanks so much for your interest!
    :) Katie

    [Reply to this comment]

  • Chapmangrad

    Hi Katie,

    Is it possible to buy a hard copy of the book? I’m old school and like having my favorite books on their shelf just waiting to be used.

    [Reply to this comment]

    Katie Reply:

    Not yet, but I think I need to look into it. Right now, you’d have to buy the ebook and just print it – could be bound with those spiral bindings at a copy shop. Sorry ’bout that! :) Katie

    [Reply to this comment]

  • Jennifer via Facebook

    Thank you so much for mentioning your bean book! I forgot that I had purchased it because my computer had to be reformatted and I lost it. I’m so glad you set it up so that the purchaser has 5 attempts at downloading it! I hadn’t used all of mine yet, so in a matter of seconds I now have it back! And the timing couldn’t be better as I am trying to incorporate more beans into my cooking.

    [Reply to this comment]

  • Laura via Facebook

    I was just looking through your bean book last night! I’m trying to to figure out which (vegetarian-friendly) recipe is the absolute easiest one to start with. I don’t know why I find them all so intimidating, but I’m having the hardest time getting started.

    [Reply to this comment]

  • Kari via Facebook

    I think I might need to get this one. I just made homemade chili, using dry beans, for the very first time yesterday. Yummy!

    [Reply to this comment]

  • via Facebook

    Laura Graham – black bean soup! Or veggie bean burritos. We had both this week; I just love them. :)

    [Reply to this comment]

  • Laura via Facebook

    Thank you for narrowing it down for me! I’ll try to get one on to next week’s menu.

    [Reply to this comment]

  • Naomi

    Hi Katie! I read with interest your mention in the Everything Beans book that green beans are not in the same family as “beans/legumes” and wanted to comment on that. I’m not sure where you obtained that information, but just for the record, green beans ARE legumes. Legumes are beans that grow in pods, and the green bean as we know it is the pod. Do you ever notice tiny little beans inside that pod? If the green bean pod were to remain on the plant until it became hard and dry, you would have the dried beans (pinto, lentil, great northern, peas, etc.) as you know them. At that time you would harvest the dried pod and shell the beans (remove the mature dry beans from the pod) and use them as seed for the next year or soak and cook. Many times we pick the beans when the beans have matured enough that the pod is nice and full but has not begun to dry, and cook the fresh beans (not yet dried). You haven’t lived if you’ve never had fresh beans! My family raised pinto beans among others and we absolutely loved picking them when young to use for “green beans”; they were the best green beans I’ve EVER eaten! Then we’d let the rest mature on the plant until the pods filled out. We never let ours dry on the vine though. We picked them and cooked the fresh moist pinto beans straight from the pod. Fresh pinto beans (and other types of fresh beans) just have a different flavor than ones that have been dried. So delicious!

    Maybe you have to be a southerner or something to know this information; I don’t know. But I’ve found very few people who preach about soaking beans who can answer my questions about the fresh, undried bean, yes, including the immature green bean pod which is edible. It seems silly to soak them as they are in the form that you would get after soaking dried beans, plump and moist. I even feel silly explaining this, because I just thought everyone knew. :) Of course, if we wanted seed for next season we dried a few, either on the plant or pulling up the plant, hanging upside down in a dry place, or even shelling the beans and laying them out on a flat surface to dry. These days we would use our Excaliburs!

    Check out your information and see if this isn’t true. Because I’d like to know about the presence of phytates in those fresh beans and in green beans. You wouldn’t soak a green bean! And you wouldn’t soak a fresh moist undried bean or pea. But why does no one know the answer to my question? (The exact question being, should fresh beans be soaked or treated in some way to minimize the impact of phytates/enzyme inhibitors? Or are those even present in the bean before it is dried?) The only reasonable answer I’ve gotten from anyone is that one should be certain to cook the fresh beans a good long time. Well, have you ever cooked green peas a good long time? They were unfit to eat, right? They should be cooked until tender and, well most people know when to stop cooking them. Many use fresh or frozen peas raw in a salad or such. Fresh/frozen baby limas would need to be cooked but they don’t cook for hours like you would cook soaked dried limas.

    I don’t mean to beat this topic to death, but I went round and round with some other (well-known but names unmentioned) bloggers about this and I don’t know whether they understand YET what I was talking about. I guess they all thought, just as you did, that green beans were another family of food, and were unable to grasp the fact that indeed, the green bean is the immature edible pod of your dried bean!

    Okay, nuf said. Inquiring minds want answers.

    [Reply to this comment]

    Katie Reply:

    Naomi,
    I’m fascinated! I understand precisely what you’re saying (and I want to come to your place for dinner, too!).

    You’re so right – no one ever talks about phytates in peas or fresh green beans, and clearly you shouldn’t overcook them, yuck. Also correct about them being legumes, as are peanuts – I just differentiated in the book because I wasn’t talking about green beans, I guess. Here’s a question for you – do they cause gas when they’re fresh in the same way as after drying? I don’t know if that helps us at all, but I feel like that’s a property of dried legumes that, if not present in fresh, would signify that something clearly different is going on.

    That said, when it comes to phytates, they’re in there because it’s a seed, whether grain, nut or legume. So the fresh seeds are still seeds which hope to be planted next year and would rather not be digested, right? Would fresh beans sprout after being soaked briefly in fresh water and allowed to remain moist? That’s another way to reduce phytates that doesn’ seem as counterintuitive as soaking green beans. Maybe no one worries about the phytates in green beans because there are so few actual seeds compared to the pod when you eat them…although that doesn’t explain peas.

    Fallon has never addressed this? I’m surprised…I wish I had answers for you, but I’ll wonder along with you and let you know if I come across anything! Thanks for asking!!

    (And so sorry I took so long to reply; my comments got out of hand as I finished up the second edition of my snacks book!)
    :) Katie

    [Reply to this comment]

    Naomi Reply:

    Ha ha, no worries! My post was even longer!

    I can’t answer your question about gas from eating fresh beans; I don’t usually get gas, but beans don’t usually give me gas anyway. I used to hear people say that when you eat beans often, say several times a week (like we did as children cuz we were poor) that your system adjusts somehow and you don’t have that issue. Not sure about the validity of that.

    The fresh bean is still a seed, yes, but I don’t know if it would sprout if it were to be planted in its fresh state. Most seeds will be planted next year, and in that time span will have dried out. And, I would wonder if it would be necessary to soak a fresh seed, because it is already in the state that you are aiming for when you soak a dry seed, to moisten and soften it.

    Peas: if you picked and cooked peas when they were immature and had not filled out the pod, I’d be willing to bet that that pod would be tender enough to eat also, just like a “green bean”. You know, as green beans stay longer and longer on the plant, the pod toughens, the seed enlarges, and the pod is no longer good to eat (well, at least I don’t like to eat them). When we snap green beans for cooking, we usually run across some that have gotten too large, so we just open the pod and save only the large beans inside.

    I ask all these questions because sometimes so many blanket comments are made about food and I wonder if people really know what they are talking about. Many are just repeating what they read somewhere else. Years ago we just cooked and ate our food the way we learned to do it, and I don’t recall our getting sick from it. And yes, we cooked the life out of those green beans, they wilted, shriveled up and sometimes they got caramelized and became sweet and oh so delicious! And I’ve actually been reading somewhere, probably from some of the anti-fiber folks, that this is a good thing. I’m not convinced myself that eating lots of raw food is good. I’d like to know how things were done in biblical times, but scriptures are mostly silent about “recipes”. :)

    This is fun to discuss, I hope that maybe someone will pipe in and tell us something wonderful!

    [Reply to this comment]

    Melco Reply:

    Whenever I buy fresh beans from our market, and if I leave them too long in the fridge before cooking (I noticed it happens even a day after they have been in the bag), they do start sprouting. Hope that answers that question :)

    [Reply to this comment]

  • Gluten Free Stopgaps: options to replace glutened recipe elements « Serendipity ScrapNook

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  • Laura

    I just wanted to say thank you for the Lenten discount. I am so impressed with this book and would have spent $10 had I previewed it before hand. So many ebooks are of cheap quality but this one is definitely worth printing and saving. I am so excited to try some of these recipes on Fridays and other days of the week! And I look forward to purchasing your other books soon.

    [Reply to this comment]

    Katie Reply:

    Laura,
    You’re very welcome – what a sweet comment, thank you! :) Katie

    [Reply to this comment]

  • Claire via Facebook

    Fabulous book-you will not be disappointed!

    [Reply to this comment]

  • Becki via Facebook

    Thank you for the sale! Been procrastinating buying the ebook, but got pushed over the edge by the sale. Cooked dinner from it tonight, and it was fabulous!

    [Reply to this comment]

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I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.

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