Jean's Beans: Favorite Recipes from Around the World

B.J. Busch is associate librarian, Access and Information Services,
Cameron Library, University of Alberta.

Beans have become a very popular, even fashionable, staple in modern-day
cooking. The reasons are many and varied, but, essentially, they are a
very healthy food—low in fat, high in fibre, and
cholesterol-free—and they make a perfect backdrop for experimenting
with other flavors and tastes. Over the years, Jean Hoare has been
collecting bean recipes from all over the world—her “bean stalk,”
as she puts it. Her collection includes recipes from all categories of
daily nutrition—appetizers, brunch, soups, salads, main courses,
desserts, etc. Beans for dessert? Indeed, a taste of mock pecan pie or
bean custard tarts should convince the most hardened bean-hater.

The book includes a preliminary chapter on bean basics, a listing and
description of various bean varieties, and detailed information on bean
preparation and cooking. The recipes are well laid out and easy to
follow. Each is accompanied by a small blurb providing information or
comments on the recipe, and measurements are provided in both imperial
and metric. The samplings range from the stick-to-your-ribs basics to
the internationally exotic, and all are listed in the index.
Regrettably, nutritional data, such as calorie, fat, cholesterol, and
protein counts, are not provided, which in some cases could be
problematic. All in all, however, this is a useful book for those who
want to (or should) eat more beans and enjoy them.