Beans Cooking 102

Beans and other legumes contribute to good nutrition and are a good source of fiber, resistant starch, and other nutrients. Other than non-starchy vegetables, they are one of the least glycemic sources of carbohydrates. We should be eating between 1/3-1/2 cup servings per day. And, did you know that canned beans tend to raise blood sugar more than beans which you soak and cook yourself?

In this class you will learn all about beans such as black, red, white, pinto and garbanzo. Please bring an apron, closed toe shoes, chefs knife and containers to carry your creations home.

Date: 
Tue, 2012-10-09 18:00 - 21:00
category: 
Cooking Culinary Basics
instructor: 
Arleen Lloyd