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How to Prepare and Cook Dry Beans and Other Legumes for Delicious Recipes

9/21/2017

 
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Legumes are pretty much a mainstay of my family’s diet.  We’ve always included many vegetarian meals in our meal plan, and legumes are major sources of protein in place of meat. 

And as we’ve gradually moved almost entirely away from meat consumption, they’ve taken on an ever bigger role in our cooking.

But even if you’re not vegetarian or even remotely interested in becoming one, legumes are terrific additions to a family’s menus because they’re so darned versatile.

A testament to that is their frequent appearance on the ingredient list of diverse and delicious recipes from all over the world.

They’re also very cheap. Eaten as the main course, they deliver meals at rock bottom prices. ​
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And when added to stews, soups, or sauces that are meat-based, they can extend the number of servings considerably, stretching food budget dollars in the process.

Now, most people use the canned version of beans and other legumes. And that’s fine and quick.

But using dry legumes is the most economical way to buy and use them. ​So if you’re really interested in cutting your food costs, this is one easy way to do that. 

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    Hi, I'm Nancy, and I'm on a mission to help people eat and live well on a tight budget. In these uncertain times, it has never been more important to practice frugality. 

     In this section of the blog, I offer some meal plans and recipes, some old, some new, to help get you started on eating well for less than you think and keeping money in your bank account.

    I hope you find some of these recipes useful.  

    And thanks for visiting!

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