As we conquer one learning curve and start another, I am always amazed as I look back. I think about the things I always wanted to know more about, but was too busy on my current project to start another.  Cooking beans has always been of interest to me.

Most people I’ve meet do not like big bursty beans.  Well, not in large quantities anyway.  We have had to be creative with our beans, but like many, I only used canned or frozen. We have now found that dry beans are not only inexpensive, but really easy to cook if you take the time to learn.

Pressure cooking is the easiest and quickest way I have found to cook whole beans.  Navy beans are excellent, black even better!  Pinto beans are a staple here. No soaking is necessary when pressure cooking. In 16-24 minutes, depending on the size of the bean, you’ll have wonderful cooked beans to get creative with.

Now for the bean flour!  I quickly discovered that the 11 Bean/Pea mix I stock was too hard to cook.  I decided to turn to the use of bean flour, something I always wanted to learn more about.  Now was my chance with over 200 pounds of 11 bean/pea mix handy!  Milling beans is quick, easy and nutritious.  If you don’t own your own mill, get one, they are a great investment.

Buying pre-packaged flour mixes is expensive, not to mentioned preserved in some way.  When you mill your own, you know what is in your mix. Bean flour adds fiber, soluble and insoluble to your diet.  Refined grains are missing the insoluble fiber, and lacking in pure untouched vitamins and minerals.

You can use bean flour for a variety of things. Crackers, bread, quick soups are only some things! Using dried peas is the best way to make baby food! I talk about this more in Baby’s First Foods. In our June Issue of the Tea Times, we also have an article on cooking beans. Have fun!