Eating Healthy? Use Your Bean!

Ready to take your taste buds on a trip? This time we travel to Michigan, a state that ranks high in the production of dry beans. Michigan farmers grow 20% of the dry beans consumed in the U.S. and also export large quantities.

Sold in bags in the grocery store, dry beans are versatile, economical, nutritious and delicious. Dry beans are low in fat and high in protein, minerals, vitamins and fiber. Plus, they contain no cholesterol and only 224 calories per cup. Beans are perfect for a budget meal. On average, 1 cup of cooked beans costs less than 10¢. ("Bean counters" know that 1 pound of dry beans is equal to 2 1/2 cups uncooked or 6 to 7 cups cooked. One 15-ounce can of beans, drained, is equal to 1-3/4 cups cooked.)

Stored in an airtight container, dry beans keep indefinitely. Cooked beans can be stored covered and refrigerated for 5 days and frozen up to 6 months.

You won't have to store them long if you use them in Lima Bean Soup, suggested by Taste of Home field editor Betty K. of Bridgman, Michigan. This colorful soup has a golden broth dotted with tender vegetables and lima beans. "It makes an excellent lunch or first course," Betty informs.

Lima Bean Soup
You Will Need
1 pound dry lima beans
1 large meaty ham bone or 2 ham hocks
2 1/2 quarts water
5 celery ribs, cut into chunks
5 medium carrots, cut into chunks
1 garlic clove, minced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
Pinch paprika
1 cup cold water
1 can (14-1/2 ounces) stewed tomatoes

What to Do
1. Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes.

2. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid; return beans to pan. Add ham bone and water; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours.

3. Debone ham and cut into chunks; return to pan. Add celery and carrots. Cover and simmer for 1 hour or until beans are tender.

4. In a skillet, sauté garlic in butter for 1 minute. Stir in flour, salt, pepper and paprika.

5. Add cold water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add to the soup with tomatoes; simmer for 10 minutes.

Serves: 14 (3 1/2 quarts)

For more great recipes using dry beans, visit the Taste of Home Recipe Finder.