By Nancy Berkoff, RD, EdD Poor beans, the most neglected members of the vegetable world. We take them for granted, yet they are the supporting characters of many meals. Soups, entr es, casseroles, side dishes, and even many desserts would be thin and monotonous without the addition of beans. Until you mash, pur e, or fry them, you haven't experienced their versatility.
Beans come in an amazing array of colors, shapes, and flavors.
They can be traditionally or quickly prepared, depending on your preference. Fresh beans, such as baby limas, soybeans, and black-eyed peas, can be found at farmers' markets and in the produce section of some grocery stores. Fresh beans require very little cooking time, as they have not been dried and don't have to be rehydrated. By the way, if you thought that you didn't like beans because the dried variety you have always used seemed too grainy or lacking in flavor, wait until you've tried fresh beans. It's a whole new world of flavor and texture.