The Veggie Pantry: Beans and Legumes

Last week, I started a new series, introducing you to some of the staples that I like to always keep stocked in my pantry!

Last week we checked out my grain collection, so this week we’re digging into my beans and legumes stash!

As you can probably tell, I’m not exactly choosy when it comes to my beans.  Beans are the major protein source in my diet, so on my tight budget, I can’t afford to be picky about things like buying organic, or BPA-free.  You can save even more money by purchasing dry beans, instead of canned, but personally, I’m still a bit intimidated by the whole process, and especially how much I would have to plan ahead.  Even more so, since I don’t have a pressure cooker.

I like to keep a wide variety of beans on hand, since different beans are better in different recipes.

• Black Beans- Mexican dishes, salads, soups, chilis, bean dips, side dishes.  Recipe- Millet and Black Bean Stuffed Peppers.

• Kidney Beans- grain bowls, salads, chilis, soups, bean dips.  Recipe- Butternut Squash Chili.

• Cannellini Beans- side dishes.  Recipe- Protein Mashed Potatoes.

• Pinto Beans- Mexican dishes, chilis, bean dips, side dishes.  Recipe- Vegan Baked Beans.

• Garbanzo Beans-  hummus, salads, soups.  Recipe- Springtime Strawberry Salad.

• Lentils- soups, grain bowls, side dishes, chili, meat replacement in pasta sauce and sloppy joes.  Recipe- Vegan Sloppy Joes.

• Frozen Shelled Edamame- salads, spreads, stir-frys. Recipe- Cranberry Kale Salad

I also keep tofu and tempeh on hand on occasion, but prefer to use beans as a protein source, since they are less processed.

What are your favorite bean/legume staples?

<3 Lindsay