Product Description

Beans are low in fat and loaded with nutrients, and we'd probably eat
more of them if they weren't also loaded with flatulence-producing enzymes.
There are ways to enjoy beans without having to forego social appointments,
however. One is to change the water from time to time while you're soaking or
cooking the beans. Pouring off the water helps gets rid of the indigestible
complex sugars that create gas in your intestine. It also helps to cook the
beans thoroughly, until they can be easily mashed with a fork. Most bean
aficionados prefer dried beans, but canned beans are also available. These
don't need to be cooked, but they tend to be saltier and less flavorful than
reconstituted dried beans. Dry beans are those that are harvested dry and ripe.
Dry edible beans are used for human food. They are an excellent source of protein,
fiber and energy.
Dry edible beans are legumes because they enrich the soil with nitrogen,
which is important for growing healthy crops and maintaining soil quality.
New World explorer Christopher Columbus found beans in Cuba during the *6th century
and took them back to Europe, where they were considered to be a special treat.
Once described as the "poor man's meal", the bean plays a critical role in
feeding today's world. With the exception of meat products, dry beans have the highest
source of protein available. Beans also have more fiber than any other unprocessed food.
They are low in sodium and fat and high in calcium, phosphorus, potassium, thiamine and niacin.
They help reduce blood cholesterol levels and their low amounts of sodium
and fat help protect against heart disease.