Beans are one of few foods that straddle two food categories: carbs and protein. “They’re a major part of the Mediterranean diet, which is one the healthiest styles and prevalent in regions where people live long and well lives,” says Bazilian. “Legumes are a significant contributor of plant-based protein and have been shown to reduce risk of major chronic diseases and promote health and longevity. They’re filled with phytonutrients, vitamins, minerals, fiber that helps the heart and gut, blood sugar stability, certain cancers risk, healthy weight management, and more.”
Beans are extremely versatile. Kidney, black, red, fava, garbanzo, cannellini, or any other type are easy to add to soups, salads, stews, lasagna, or casseroles; you can also mash them with herbs and spices as a dip for vegetables. Even canned, so long as they’re low in sodium and rinsed (this removes 40 to 50 percent of the sodium), they’re easy to eat, inexpensive, and rich in nutrition.
A few of our favorites? Ginger (known for its anti-inflammatory and anti-nausea effects), rosemary, cinnamon, turmeric (strong anti-inflammatory properties), and red pepper.
This content was originally published here.