Fiber: Helps to reach and maintain a healthy weight by being more filling than low-fiber foods. Helps reduce cholesterol levels and may lower your risk of heart disease.
Protein: Makes and repairs body cells.
Iron: Helps with production of healthy red blood cells.
To limit sodium, select canned beans that list “no salt added” or “reduced sodium.”
Avoid bulging or dented cans of beans.
There are a variety of beans, including black beans, navy beans, pinto beans, chickpeas, and great northern beans. For the most part, any bean variety can be substituted for another. This does not include green beans.
Canned beans can be stored for up to 2 years unopened.
Dry beans in a bag are good for 1 year or to the expiration date on the package. After this time, the beans are not bad to eat but they lose their oil and become too dry so they will not rehydrate correctly when cooked.
Store any leftover beans from the can or any cooked beans in a covered container in the refrigerator and use within 3–4 days. Or freeze and use within 3 months for best quality.
Drain and rinse canned beans under cold running water in a colander or strainer.
Spread dried beans on a baking sheet. Remove any small stones, dirt pieces, or withered beans. Rinse in a colander.
Canned beans are ready to eat after rinsing. Eat them on their own or use them in a recipe.
See instructions for preparing dry beans on the back of the package.
Beans can be a substitute for meat in chili, tacos, and burgers.
Add beans to a vegetable or pasta salad to make it a protein-rich main dish.