Beans! What aren’t they good for?


by Courtney Hermann

Beans, or legumes, including peas and lentils, are an excellent source of plant-based protein. Beans are found in most traditional cultures as a staple food, offering grounding and strengthening properties that enhance endurance. They offer a highly usable, highly absorbable source of calcium for the body. A very inexpensive source of high nutrition, beans can be rich, delicious and satisfying,

Lack of energy is often due to overtaxed adrenal glands and kidneys. Beans are known for strengthening these organs (ever noticed the shape of a bean?) and can help restore vital energy.

Beans have a reputation for causing digestive distress, but this is usually because they have been undercooked or improperly prepared. To help reduce gas-forming properties, soak beans overnight prior to cooking, increase cooking time, add spices like bay leaf, oregano or cumin, or add kombu (a sea vegetable) when cooking.

Recipe of the Month: Easy Beans and Greens

Prep time: 10 minutes

Cooking time: 10 minutes

Yield: 2-3 servings


1 can black beans (or pinto, red, kidney—your choice)

1 bunch collard greens (or kale, spinach—your choice)

your favorite toppings, such as salsa, avocado or guacamole and sour cream


1.   In a medium saucepan, heat drained beans. Add your favorite seasonings, if desired.

2.   Fill a separate medium saucepan with 1-2 inches of water and bring to a boil.

3.   Wash and chop greens (you can use the stems, too) and add to boiling water.

4.   Cook for 2-3 minutes until greens are bright green and tender. Drain off water.

5.   On a plate, arrange a portion of the greens, top with a portion of the beans and finish with toppings of your choice.

*It is always best to make your own FRESH version of foods like salsa and guacamole. You can also add a little bit of brown rice or quinoa into the recipe if you want to add some texture and a little extra deliciousness!

Courtney Hermann is a Health Coach providing customized nutrition programs. Courtney is accredited by the Institute for Integrative Nutrition. For more information visit