Beans

What we are discussing here are, obviously, dried beans, nourishment for the poor in nearly every country since man stopped grazing on wild berries. Dried beans and peas are fatless, bursting with protein, also bursting with calories, and possibly addictive. They satisfy the soul and the belly.

Although they should be eaten in moderation, there is absolutely no point in cooking a little bit of dried beans. The initial preparation is lengthy and there are many, many uses for leftover beans. Once they are boiled just tender, measure the amount required for the recipe you have chosen and stash away the rest in the refrigerator. Cold beans–white, black, pinto, red, or California pink–when dressed with a garlicky vinaigrette, surrounded with bits of canned tuna, anchovies, or corned beef, can make a splendid lunch or light supper.