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The Bean is the staple of any low-budget diet. They provide vitamins, proteins, iron, folate, fiber, and complex carbohydrates. Currently, the world genebanks hold about 40,000 bean varieties, only a fraction are mass-produced for regular consumption.

Budget Under Pressure (Beans are the new meat)

By far the most efficient way to cook beans is with a pressure cooker. Add one finely chopped, medium onion to two tablespoons of olive oil, 1 tsp garlic powder, 1 tsp ground black pepper, a bay leaf, and a ham shank (optional) to the pressure cooker and cook until the onions are soft (3-4 min). Add the beans to the pressure cooker. Add a can of chicken broth, a bouillon cube, and bring the volume up to six cups with water. Add this to the cooker and bring to the boil while stirring occasionally to dissolve the bouillon cube. Once it is boiling, seal the pressure cooker and, bring it to high pressure, cook for 30-35 minutes (depending on the bean you use) on high. Cool and open the cooker once the pressure is relieved. Remove the bone and skin from the optional ham shank and discard it along with the bay leaf. Serve over boiled rice.
If you have the time, soak the beans overnight in six cups of water and take five minutes off the high pressure period.