While you could easily crack open and rinse a can of beans, if you've ever had home-cooked beans, you know the flavour and texture is on a whole other level! It's definitely worth the extra time and effort; plus it'll save you money and allow you to partake in the variety of heirloom beans you can find at your local health food store.
I love to cook up a big pot of lentils because it only takes about 20 minutes. Just simmer one cup of dry lentils with two cups of water, and that's it! They add protein and fibre to salads, soups, and whole grains, and we love eating them as an alternative to ground meat over pasta.
Experiment with different beans each week to keep your meals exciting. Try black, pinto, black-eyed peas, kidney, and navy beans. You can pre-soak them Saturday night and cook them in a pot Sunday afternoon on medium heat for about an hour or two, or cook a big batch of beans in a slow cooker, which takes about eight to nine hours.