Things are looking up. We’ve moved on from 2015, the International Year of Soils — so declared by the United Nations — to 2016, the International Year of Pulses.
That’s beans, aka legumes, to you and me.
No matter what you call them, beans are the best new year investment you can make: They’re cheap, sustainable, pantry-friendly, and protein- and fiber-rich. You owe it to yourself — not to mention the United Nations — to show some legume love, and you’re just in time.
Make the bean-and-flatulence jokes if you must. Preparing beans right means no gastric distress.
Whether you’re slow- or pressure-cooking dried beans or opening a can of prepared beans, ramp them up with herbs and spices. Thyme, rosemary dill, epazote, fennel, turmeric, cumin, ginger and others not only make for snappier or more sultry beans, they’re known as carminatives, age-old flatulence cures that work their natural calming magic in your digestive tract.
Ease into the new year pulse experience with white beans. Be they familiar friends like cannellini, great northern or navy beans or heirlooms like alubia blanca or tarbais (the French favorite for cassoulet), white beans provide a fluffy texture and mild flavor, so they’re ideal carriers for seasonings. Go bold by stirring in pesto or tapenade, keep it mellow with a chiffonade of fresh herbs and perhaps a splash of white wine.