by Ellen J. Barrier
I will address the importance of dry beans & dry peas in the diet, and then I will note how to prepare them. These products are known as Legumes and Lentils.
Legume: fruit or pod of beans, peas, lentils, etc.
Comp: Nitrogen: almost equal to that in meat. It is called legumin (forming with water a paste resembling gluten, but is easier to digest).
Food Value:
Protein, Carbohydrates, Calcium, Phosphorous, Sodium, Potassium, Thiamine & Niacin
Vitamins:
A good source of Vitamin B complex. Vitamin A and Ascorbic Acid are present in small amounts.
Carbohydrates: Present in the form of starch in about the same proportion as the cereal but with more cellulose.
Cellulose- Plant fiber; a fibrous form of carbohydrate constituting the supporting framework of plants. It is composed of a great number of glucose units. When ingested, it stimulates peristalsis and aids in intestinal elimination. Ordinarily, it is not chemically changed or absorbed in digestion, remaining a polysaccharide.
Preparation:
(cooking beans or peas)
Place the legumes in a large container of water. The water has to cover them, because they will absorb water and enlarge. Leave them in the water for 6 to 8 hours. Then remove them from the water. Discard the soft fibers that are floating on top of the water. Place the legumes in a pot of water filled far above the legumes. Add seasoning of your choice. And cook on a low temperature. They should be allowed to cook until they are soft.
Note: There are several kinds of seasoning and meat that can be added to beans & peas. Some people cook them with ham, bacon, salt pork, onions, green peppers and other products, such as rice and sausage added into the beans.
