Beans, beans!
So I have moved in to my new abode and all is well. The best part is my super huge kitchen, complete with super small stove...
But alas, it's not the stove, it's how you use it...and use it I shall. I am still drowning in boxes and not fully back to work yet but I thought I should leave you with something. Lots of posts soon, I promise!
SIMPLY PERFECT RICE AND BEANS
1 cup cooked brown rice
1/2 a red onion, diced
2 cloves of garlic, minced
1 can whole tomatoes
1 cup cooked chick peas or 1 can, drained
1 cup cooked red kidney beans or 1 can, drained
1 tsp cumin
1 tbsp cayenne pepper
a good handful of fresh cilantro, chopped
salt and pepper to taste
Cook brown rice according to package instructions. I like to use short grain brown rice for this dish, since it cooks faster and I find it holds the tomato better. You can use any brown rice.
Then, in a large pan, saute onion and garlic until translucent (about 2 minutes). Add the canned tomaotes and let simmer for about 10-minutes. Add cumin, cayenne, salt and pepper. Add beans and let simmer for about another 7 minutes, or until most of the tomatoes have cooked down. You don't want it to be juicy. Once the tomatoes are de-juiced, add the rice and stir it up. Add the cilantro and serve!
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COOKING BEANS - a tutorial
Beans are best when prepared at home. This way, you can be incharge of ensuring the best digestability. Regular canned beans are usually not properly preserved or cooked and can cause gas and bloating.
Cooking beans is easy and totally worth the time:
Rinse beans several times and be sure to get all the stones and weird looking "bad" ones out. Beans will double in volume...so, if you need 2 cups, use one.
Soak beans for atleast 6 hours. Leaving them on the counter the night before is a good way to do this.
Drain them and rinse again atleast twice. More is better for digestion later.
Put beans in a large pot and enough water to cover 2 inches above them. Add a strip of Kombu to the water. Kombu is dried sea veggie that reduces the chemical reaction in the beans that causes gas. Bring to a boil and simmer until they are soft. (this can take up to 2 hours). The longer beans are cooked, the more digestible they become.
If you have to buy beans in a can (I did for this recipe)...choose brands like EDEN that cook their beans with digestion in mind. Most beans that use Kombu or care about digestion will tell you.
But alas, it's not the stove, it's how you use it...and use it I shall. I am still drowning in boxes and not fully back to work yet but I thought I should leave you with something. Lots of posts soon, I promise!
SIMPLY PERFECT RICE AND BEANS
1 cup cooked brown rice
1/2 a red onion, diced
2 cloves of garlic, minced
1 can whole tomatoes
1 cup cooked chick peas or 1 can, drained
1 cup cooked red kidney beans or 1 can, drained
1 tsp cumin
1 tbsp cayenne pepper
a good handful of fresh cilantro, chopped
salt and pepper to taste
Cook brown rice according to package instructions. I like to use short grain brown rice for this dish, since it cooks faster and I find it holds the tomato better. You can use any brown rice.
Then, in a large pan, saute onion and garlic until translucent (about 2 minutes). Add the canned tomaotes and let simmer for about 10-minutes. Add cumin, cayenne, salt and pepper. Add beans and let simmer for about another 7 minutes, or until most of the tomatoes have cooked down. You don't want it to be juicy. Once the tomatoes are de-juiced, add the rice and stir it up. Add the cilantro and serve!
-------------------------------------------
COOKING BEANS - a tutorial
Beans are best when prepared at home. This way, you can be incharge of ensuring the best digestability. Regular canned beans are usually not properly preserved or cooked and can cause gas and bloating.
Cooking beans is easy and totally worth the time:
Rinse beans several times and be sure to get all the stones and weird looking "bad" ones out. Beans will double in volume...so, if you need 2 cups, use one.
Soak beans for atleast 6 hours. Leaving them on the counter the night before is a good way to do this.
Drain them and rinse again atleast twice. More is better for digestion later.
Put beans in a large pot and enough water to cover 2 inches above them. Add a strip of Kombu to the water. Kombu is dried sea veggie that reduces the chemical reaction in the beans that causes gas. Bring to a boil and simmer until they are soft. (this can take up to 2 hours). The longer beans are cooked, the more digestible they become.
If you have to buy beans in a can (I did for this recipe)...choose brands like EDEN that cook their beans with digestion in mind. Most beans that use Kombu or care about digestion will tell you.
posted by The Nutritionista at 3:36 PM
1 Comments:
Finally, an end to 'beans, beans the magical fruit...'
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