Beans have long been a kitchen staple. We talk to a bean enthusiast who wrote a new cookbook [2] where he calls beans the "most versatile plant-based protein." He gives us the scoop on canned versus dry beans, and tells us just how cool beans really are.
Links
[1] https://www.wpr.org/programs/central-time
[2] https://www.amazon.com/Cool-Beans-Ultimate-Versatile-Plant-Based/dp/0399581480
[3] https://www.wpr.org/recipe-lalos-cacahuate-beans-pico-de-gallo
[4] https://www.wpr.org/recipe-mushroom-kidney-bean-burgers
[5] https://www.wpr.org/recipe-chocolate-red-bean-and-rose-brownies
[6] https://www.wpr.org/people/rob-ferrett
[7] https://www.wpr.org/people/joe-yonan
[8] https://www.wpr.org/people/natalie-guyette
[9] https://www.amazon.com/dp/0399581480?tag=wiscpublradi-20&linkCode=ogi&th=1&psc=1
![Image of Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes [A Cookbook]](https://m.media-amazon.com/images/I/51lIVCuQUML._SL75_.jpg "Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes [A Cookbook]")