Different beans affect our bodies in different ways. That is why we need a variety. Everybody knows that beans are a great source of protein but many forget about the other added benefits of beans. Look at the quote from Jonny Bowden, Ph.D.
“[Red beans] are loaded with antioxidants. The USDA’s [United States Department of Agriculture] ranking of foods by antioxidant capacity lists small dried red beans as having the highest antioxidant capacity per serving size of any food tested; in fact, of the four top-scoring foods, three were beans (red beans, red kidney beans, and pinto beans). Many bean varieties have a lot of folic acid (especially adzukis, black-eyed peas, lentils and pinto beans), which have serious benefits for the heart; there’s also magnesium, iron, zinc, and potassium and—especially in red kidney beans—an important enzyme-enhancing mineral called molybdenum.
“Beans are also a good source of protein, typically containing 15 g per cup. And unlike most commercial animal protein sources, they don’t come with any steroids, hormones, or antibiotics.” The 150 Healthiest Foods on Earth, pg. 84, Jonny Bowden, Ph.D., C.N.S.
Recipe – Simple Pasta Salad
Ingredients
4 cups (approx.) small pasta, cooked
2 cups red or kidney beans, cooked
10 cherry tomatoes (approx.), chopped
1 red or green bell pepper, chopped
1 can olives, sliced
Process
Combine all and add Italian dressing and a little salsa. Stir and serve.