Beans!  I'm Cold



I'm cold. I know, it's been a mild winter and I should be thankful for small graces and favors. But the simple fact is, I'm a 50-year-old woman who gets cold all too easily, and the best way that I know how to combat that is not with another layer of clothing, but with something warm to fill my belly, either a hot cup of broth to wrap my hands around so that the warmth suffuses through these chilly bones, or a bowl of soup to savor that spreads its heat throughout my body with every swallow.

There are ample reserves in my pantry to make just about anything I want. I have canned chicken sitting on the shelf, as well as canned beef, pork, and venison. All I have to do is pop the lid on a jar, dump it in a pot, and add whatever vegetables I have sitting on my pantry shelves. My winter garden provides me with some fresh greens to stir into the mix, and I can make a savory stew or soup in a matter of minutes. That's one of the true joys and pleasures of having a pantry with food stores. Meals are not tedious hours-long affairs, but simple and quick to make.

The thing to remember about survival stores, however, is that we need to make them as versatile as possible, when possible. There's not much you can do with food stores... they are what they are. They give you the nutrition you need, stretch budgets already suffering from the economic crunch, and basically keep you alive from day to day. Whether you can it, freeze it, or dry it, food is food.

With the exception, however, of dried beans, which can be used for eating and for planting in the garden.

Now, don't start looking for that bag of black-eyed peas or red beans that you bought from the grocery store several months back before you hear the rest of what I have to say. Do you know about how long those beans sat in a silo or warehouse, or on a shelf before it got to you? Four years, on average. That's just a little scary to me. Not only that, those beans are usually the "pesticide/herbicide" ready beans that commercial farmers use because they're the ones that can withstand the harsh treatment and brute force market techniques used by commercial farmers these days.

Not only that, those beans are so dried out that it takes about 12 hours just to hydrate them enough to chew!

No, the beans I'm talking about are truly dual-purpose beans, and I love them. They have not been genetically modified, they haven't been sitting in a silo or on shelf for four years, they don't take hours to hydrate, and you can set some aside to be planted in the garden to produce a crop year after year.

Where did our friends at Solutions From Science find these beans? From a quirky little farmer in California's Sacramento Valley, a man who only grows heirloom beans.
You may be wondering what's so special about these beans. I mean, a bean is a bean is a bean... isn't it? Not by a long shot. Forget the nutrient density of these beans, forget the fact that they're heirloom seeds, even forget the fact that they are visually appealing as well...

The one thing that is so special about these beans is their flavor.

Seriously, you have never put a better tasting food into your mouth than the nine varieties that come in the Soup Bean Survival kit from Solutions From Science. I think one reason these beans that are grown in American soil taste so good is that they're native to the Americas (along with not being genetically modified in any way). They seem to surpass non-native crops as far as minerals and soil nutrient uptake, and this, in Solutions From Science's opinion, is what makes their flavor so amazing.

Okay, so their flavor is amazing, but just how convenient are they in terms of cooking? Compared to store-bought beans? The numbers will make you do a double-take. It takes about 2 hours of soaking time to prepare them, and about an hour or two at most to cook them.

Now are you beginning to see why I'm so excited about these beans? Forget the long cook times of store-bought beans and the excessive amounts of time just to prepare them for cooking. Even forget about flavoring and tons of seasoning because these beans have it all!

So what types of beans come with the Soup Bean Survival kit? Take a look:

  • Christmas Lima (one pound)

With their delicious, chestnut-like flavor and baked potato-like texture, Christmas limas are big and bold in any recipe. Make a hearty soup with them, or enjoy them simply prepared with a drizzle of olive oil and a sprinkle of your favorite dry cheese. They're an excellent variety for home gardeners, too: hardy, productive, and heat tolerant.

  • Good Mother Stallard (one pound)

The meaty, creamy flavor of these beans stand out best when prepared. In a hurry? No worries - Good Mother Stallard beans don't require soaking! Save the cooking liquid, though; bean aficionados treasure this "pot liquor" because it makes the most delicious stock you'll ever taste. Home gardeners love to plant Good Mother Stallard (when they can get it) because it's one of the best producers.

  • Green Flageolet (one pound)

Foodies everywhere regard this little-known heirloom bean as the "caviar of beans." The delicate, creamy flavor belies their hardiness; they won't fall apart in the cooking process. Use them in soups and stews, but try them in cold salads, too.

  • Hutterite Soup (one pound)

The Hutterite Soup bean isn't much to look at, but don't let the dull appearance fool you. Modern cooks love them, because they're nearly impossible to mess up. Popular for their creamy and buttery taste, they also soak up water well, and cook very quickly, in as little as twenty minutes! They make a great substitute for cooked rice.

  • Jacob's Cattle (one pound)

This is a versatile bean that no garden or kitchen should be without! The flavor is described as full-flavored, similar to the flavor of new potatoes. Jacob's Cattle bean is also popular as a baked bean, and can be mashed and refried to use in Mexican dishes.

  • Eye of the Goat (one pound)

A member of the cowpea family, this small bean is a cousin to the well-known black-eyed pea. These beans are so flavorful that there's no need to cook them with soup bones or ham hocks. They're great in just about everything: chili, soups, stews, cold salads, and side dishes. Serve them warm or cold, and they'll be a crowd-pleaser every time.

  • Snow Cap (one pound)

These culinary gems look like luscious cranberries dipped in white chocolate, and until recently, were almost impossible to find as demand far outstripped supply. Snowcaps are described as having a silky, potato-like texture, perfect for chilis and New England chowders. When cooked, this bean doubles in size over two and a half times.

  • Black Valentine (one pound)

The classic variety among gardeners everywhere. This bean germinates in cool soil, making for an early harvest. Cooks love the nutty, rich taste and use them in just about everything. You can even make cupcakes and brownies with Black Valentine beans! Versatile in the garden, too: the Black Valentine is a bush-type bean, stringless in all stages, and can be used as fresh snap beans or as a dried bean.

  • Runner Cannellini (five pounds)

One of the most popular beans in kitchens everywhere. The cannellini bean with its marvelous flavor is a hallmark of European and Italian cuisine. After cooking, runner cannellini beans triple in size but maintain a soft texture. The flavor is earthy, creamy, and buttery, making these beans an excellent dietary substitute for potatoes.

Not only are these beans heirlooms, but three varieties are actually on the Ark of Taste Foods list of beans at risk for extinction (Jacob's Cattle, Christmas Lima, and the Hutterite).

Not only do you get nine varieties of beans that you can use either in cooking or planting, you get several special bonuses with your Soup Bean Survival kit. You get a DVD that teaches you the basics of preparing beans, a second DVD with legendary chef, Keith Snow, who shows you some unique ways to cook those beans, a Storey Country Wisdom book titled "Cooking With Dried Beans", and an audio bonus of the radio interview Bill Heid had with Sara Pitzer, the author of "Cooking With Dried Beans."

Winter is still here, and it's still cold. However, spring is just around the corner and that means planting time is around the corner as well. Now is the perfect opportunity to get in on your dual-purpose Soup Bean Survival kit. With this kit, you can truly "have your beans and eat them too."

>>>Click Here to Order Your Soup Bean Survival Kit Today<<<


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