peas and beansA few days ago, I was talking to someone about my blogging. The question was asked “What are you writing about today?”  On hearing my response, My good friend continued:” Do you ever write about anything positive?”  You know that’s a good friend, who would not hesitate to point out a flaw, even one that bore the potential to be perceived  as critical.

But I was Oh so grateful for the pointer, because once I thought about it, I began to realize that my points of view were bordering on being negative. I ws automatically assuming that it was more crucial to point out what we are doing wrong, that is doing damage to our health.  We can also reverse damage by supplementing with the right nutrients. 

It got me to thinking, that I should devote more time to highlighting some of the easy and positive changes we can make to enhance our efforts to attain and maintain a healthy lifestyle.

So yesterday, while I was cooking my red lentils (http://pinterest.com/pin/285837907571669137/) I thought about how much I eat beans.red lentils




Beans are very versatile. Peas and beans can be prepared in a variety of ways In soups, salads, stews. You can basically prepare beans and lentils how ever you feel like.

I eat bean soups. One bean at a time, or a combination of beans. I eat bean stews, curried beans, sautéed’ beans, stir fried beans, and any kind of beans. I even throw some chick peas in curried chicken in place of potatoes or carrots. Beans also play a big part in all my baking. I was delighted to find that most beans can be made into flours.

Beans and peas come in several varieties. Black beans, garbanzo beans, kidney beans, navy beans, lima beans, pinto beans, and my least favorite, soy beans. I am sure that in your part of the world, you have some beans that the rest of us would not be familiar with.


But my favorite is the one that I was intimate with as a child. Pigeon peas. Watched them blossom and mature, and picked them and ate them fresh out of the shell.pigeon peas

Of course there is the dried version which not only had to be cooked, but took a long time to cook. I remember my grandmother soaking them in baking soda before cooking them, to lessen the cooking time.  Peas and rice was and still is a staple in Barbadian cooking. Rice was hardly ever cooked without peas embedded. Those dried peas was the Sunday meal favorite, because they made the rice purple and enticing. Then there was black-eyed peas, whole (green) peas, split peas. Etc etc.  dried peas and rice

My mnd just flashed back to my “wheat days” my favorite roti was the one rolls with the ground yellow split peas inside.


  • They are also very nutritional. The famous Dr. Pericone even listed beans as number 4 on his list of super foods
  • The USDA puts beans and lentils in the same category as meats for proteins and with fruits and vegetables for vitamins and minerals. and vary slightly in phytochemicals and nutrients.
  • Beans are low in fats and sodium. They are also low in calories, have a low glycemic index, and have a good supply of fiber as well as protein. Lentils in particular are a good source of dietary iron.
  • As a source of carbohydrates, beans and peas are near ideal. They are high in complex carbs. We do need carbohydrates in our diet for energy; Complex carbohydrates are far better than simple, processed carbs, and these can be found in beans and peas.

My favorite bean recently is a split red lentil. I recently discovered the health benefits of this particular bean. What makes me love them, is that even in their dried state, these beans cook very quickly.

The only bean that I will not eat is soy beans, or their derivatives, but that is another story for another day.

What is your favorite bean? How do you prepare it? Leave your response in the comment section below.


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