Dried beans and other legumes get no love in the grocery store aisle.  Ususally near the soup section or the baking section (or the rice section....) you can find bags and bags of nutritious, delicious legumes and beans that cost virtually nothing.  At no-name and warehouse stores you can likely buy jumbo-sized bags that could last you for months for just a few dollars.

So why is it that these food sources that are dietary staples around the world are ignored and bottom-shelved here in North America?  Beans and their bretheren are the foundation of countless soup recipes, hearty stews and spicy delights and they deserve our attention.  Maybe we just forgot how to cook 'em?  Let's face it, collectively our culinary skills pale in comparison to those of our grandparents.  Most of us have the ability to buy the bag of dried kidney beans but that's where our expertise ends.

Luckily I came across the perfect introductory guide to cooking beans and other legumes on the Whole Foods web site.  They break down the process into simple steps with clear instructions that'll get you started cooking with legumes right away.

» Whole Food Market Kitchen Tips