Why Use Dry Beans?
Recent research finds the soluble fiber in dry beans as effective as oat bran in helping to reduce cholesterol when used as part of a lowfat, low cholesterol diet. In fact, dry beans contain no cholesterol and are an excellent source of protein, thiamine, calcium and iron. The good news about dry beans is their versatility. You can use them as entrees, salads, or vegetables, and even in your baking. You may use many of the varieties interchangeably without losing nutritional benefits. Meals incorporating beans can easily be prepared in as little as 30 minutes. Storage and Handling Dry beans keep indefinitely if they are stored in their package or in a tightly covered container in a dry cool place. Cooked beans can be covered and refrigerated up to one or two days and cooked beans frozen in covered containers will last up to six months. After opening a package, don’t mix the contents with that of other packages bought at separate times, particularly several months apart. Mixing packages
