Lesson 12: Meats

Objective 3

1. Recognize basics of cooking with dried beans, or legumes.

Legumes, or dried beans, were briefly discussed in lesson 10 when we discussed vegetarianism. Because legumes are a rich source of protein, they fall in the Meat & Beans Group of the MyPyramid. Remember, legumes are a source of incomplete protein, so they should be combined with other grains such as rice, or served with small amounts of animal sources of protein to obtain a complete protein. Legumes have much more to offer than just protein—they are also rich in fiber, are basically fat-free, are very inexpensive, and store well. In fact, while dried legumes are best when used within a year, they can be stored in a tight container for much longer than that. Older beans usually require longer cooking and can be inferior in quality. When planning protein sources into your diet, don’t forget to incorporate legumes.