"Beans and lentils contain fiber, which helps with weight management. All are packed with protein, which aids in satiety," Rachel said. Cooking beans from scratch may take a lot more time than using canned beans, but it's cheaper and the flavor and texture is way better. You also have more variety than just your basic black beans or chickpeas.
You can presoak your beans overnight to speed up the cooking process, and then simmer them on the stove for about two hours (time depends on the type of beans and how soft you like them). You can also cook dry beans in your slow cooker.
If you don't have hours to spend cooking beans, lentils are another great protein option since they only take about 20 minutes to cook.
Add cooked beans and lentils to burritos, soups, or smoothies, mash them into overnight oats or potatoes, or use them in grain bowls tossed with rice or quinoa for an extra fiber and protein boost. If you're prepping chickpeas, you can also marinate or roast them to add to fresh salads.
Of course to save time Rachel said you can buy canned beans, just make sure to choose low-sodium beans. Drain and rinse a few varieties and keep them in the fridge so you can quickly grab them to add to meals.