This recipe for black beans is easy and delicious! There are several cooking options. It can be made in a crock pot or pressure cooker. It is hearty and full of flavor and nutrients. A great alternative source of protein and can be served in many ways to create several satisfying meals. For example:
Digestibility of beans for many can be a problem. Paul Pitchford, author of Healing with Whole Foods, suggests that beans are better digested when combined with green and non-starchy vegetables (cooked or raw). This includes kale, cabbage, broccoli, turnip greens, mushroom, and radishes.
2 cups of beans (rinsed and soaked)
1 tbsp – Canola, coconut or sesame oil
1 medium onion finely chopped
1 ½ cups of kale
2 tbs. bullion paste or soup starter and 6 cups of boiling water
2 cloves of crushed garlic
1 pinch thyme
Use broccoli slaw to replace kale.
Heat oil in pan or pressure cooker and add garlic.
Cook for 1 minute.
Add onions and cook until clear.
Add kale and stir.
Add boiling water, bullion and beans.
Cover and simmer until beans are tender (approximately 2 hours).
Or pressure cook for 8 to 10 minutes
Or transfer mixture to crock pot until tender (approximately 6 hours).
Excellent source of protein
Good for kidney health and reproductive function
Pitchford, Paul, Healing with Whole Foods, North Atlantic Books, CA, 2002
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