13 Items to Add to Your Shopping List to Save Money

February 08, 2017

Looking for another way to save money while also boosting the nutritional profile of your meals?

Looking for another way to save money while also boosting the nutritional profile of your meals? Choose legumes! Which include beans and peas, navy, black, pinto and kidney to the more gourmet fava and cranberry bean. In the pea family, discover split peas or lentils, chick peas (garbanzo beans) and black eyed peas. Legumes are inexpensive, high in fiber, calcium, iron and also a great source of protein. Serve with a leafy green salad topped with colorful vegetables - think red, yellow and orange for a well-rounded, healthy meal.

Another benefit of cooking with beans is their shelf-life. Kept in an airtight container, dried beans will keep for a few years. Many bean choices are also available canned, but be sure to check the ingredient list for added ingredients like sodium and sugar. 

Adzuki beans - Small, round, reddish-brown legumes popular in Asian dishes. They are used to make desserts, such as red bean ice cream, and are great in soups.

Black beans - Medium sized, oval beans with black skin and white flesh. Black beans are great in salsa, salads, and rice – and black bean soup, of course! 

Black-eyed peas - Medium sized, oval beans that are cream colored with a black dot. Very popular in Southern cooking, they can be served with rice or as a side dish, or in soups and dips.

Cannellini beans - White beans that hold their shape well and can be used in salads, sauces and stews – and make a great Italian white bean dip.

Chickpeas or garbanzo beans - Medium sized, round beans that are beige and have a creamy texture. They can be made into hummus, or added to soups and salads.

Cranberry beans or shell beans - The name comes from their varicolored appearance; white or cream in color with deep red or cranberry colored patterns, they turn light brown after cooking and are great as a side dish, in salads or with pasta.

Fava beans or Lima beans, broad beans and butter beans - Work well in side dishes, soups, or salads. 

Lentils - Small, thin disk shaped that can be green, brown, red, orange, or yellow. The green and brown lentils hold their shape after cooking, while the red, orange and yellow lentils tend to dissolve. All lentils work well in salads, soups, curry dishes, dips and side dishes.

Mung beans - Small, green legumes popular in Chinese cuisine - they are purported to have detoxifying effects - bean sprouts are sprouted mung beans.

Navy beans, Northern beans or Canadian white beans - Small, white, oval beans used to make baked beans, soups, and stews. 

Red kidney beans - Medium sized, kidney-shaped beans that are dark red in color. They have a soft texture that works well in soups, salads, chilies, or rice dishes.

Soybeans - Light tan or yellow when dried. They can be found in your supermarket’s freezer aisle as edamame - and are a great easy addition to any meal.

Split peas - Small circular peas that have split into two halves. These peas can be green, yellow or orange in color. When cooked, they become very soft making them great for soups or curry dishes.