Beans, beans the magical fruit the more you eat the more…
You want more!
These healthy, versatile, and inexpensive nuggets pack antioxidants, fiber, protein, B vitamins, iron, magnesium, potassium, copper, and zinc! (Source)
What’s not to love.
This is a weekly recipe I use. I mix up the type of beans. This mixes up the recipe options and keeps it fresh but nutritious.
Use your intuition and creativity and cook beans!
2 cups (rinsed and soaked overnight or minimum of 8 hours) dry beans (I prefer black, pinto, and/or cannellini)
48 oz /6 cups Vegetable, chicken, or bone broth (organic store bought or homemade)
2 cups water
White or yellow onion cut in half
2 large cloves chopped or crushed garlic
1 1/2 tsp cumin
Salt and Pepper
Soak beans overnight!! Read why here!
Place beans into slow cooker. Turn on high and cook 6 hours.
Once beans have the right texture for your taste add in the rest of the ingredients. Turn off and allow beans to soak in spices, flavoring, and broth for up to an hour. This allows the beans to reabsorb all the goodness in the broth.
Use in burritos, bean and quinoa bowls, hummus, salads, beans and rice… The options are endless!
I always save my bean/veggie broth and use it during the week to cook in quinoa, rice, or another soup. It adds great flavor and nutrients!
How do you eat beans?
Live hippily… and eat your beans yo!