Spilling the dry beans (Day 280)…

December 5, 2007


One of my favourite dinners is actually breakfast: Scrambled eggs with melted cheddar cheese, toast and baked beans. But the ingredients list on my usual brand of baked beans makes me suspicious.

Although the label says there are no preservatives, and the back of the can doesn’t include anything too crazy — “water, beans, tomato purée, sugar, salt, calcium chloride (a naturally occurring mineral used to produce firmer beans), spices, onion powder, garlic powder” — that added sugar sends off HFCS warning signals, and I’m not too sure I like the sounds of calcium chloride, no matter how naturally occurring it may be.

Therefore, when it comes to the so-called musical fruit, I’ll be preparing my own from scratch using dried haricot beans, local tomatoes and whatever seasonings I can find in my pantry; maybe I’ll even go a little Québécois and throw some maple syrup in there. If I’m craving a falafel or hummus, I’ll get some dry chick peas; same goes for kidney beans, lentils and so on.

I’m not quite at the point where I want to be soaking bowls of mung beans overnight (some more nutritionally advanced people I know do this, but I still can’t get over the scatalogical phonetics of “mung”). However, as the official green change of the day, if there are any beans or legumes involved in one of my meals, I’ll be purchasing them in the bulk aisle of the health food store so as to avoid both packaging and suspect additives.

Photo of a 15-bean stew, before stewing, courtesy of Roger Smith on Flickr