A quick post with one of my favorite go to recipes. I make it every week . You can have this in so many ways, serve with potatoes, with rice in a burrito or over nachos.
Kidney beans are little gems , they are packed with protein and are very high in iron. I recommend trying to cook the from scratch, this helps with digestion and saves money. It does take a little planning, but you can do them in batches and freeze.
Cooking Kidney Beans
I find cooking beans from dry so much better for my digestion and saves a lot of money. It seems daunting at first but once you get the hang of it and plan a bit ahead your ready to go. Beans are full of fibre, protein and health promoting phytochemicals.
-First give your beans a good rinse
-Soak kidney beans overnight for 8-10 hours with in warm filtered water (the warm water helps to beak down the phytic acid) apple cider vinegar or lemon. For every cup of water add 1 tbsp of acidic medium. Add enough water just to cover your beans.
-Drain and rinse beans again
-Place in a pot and cover with water and bring to a boil, reduce the heat and allow the beans to simmer until they are soft. About 1-2 hours.
*I am busy working on a whole post all about soaking and cooking grains and legumes.
1 Tblsp Coconut oil (for frying)- or water
1 Â Medium onion
1 clove of garlic
1 tsp dried coriander
Sprinkle of dried chilli (depending on how hot you like your food)
2 Roma Tomatoes chopped
1 Tin red kidney or black beans or 2 Cups cooked from raw
1 Cup mushrooms sliced
1/2 Red Pepper
3/4 Cup Tomato Puree
2 Tblsp Coconut Sugar
Melt oil, add in onion and fry until starting to brown, then add garlic, coriander and chilli. Stir and simmer for 3 minutes. Add in your tomatoes, mushrooms pepper and sugar. Â Allow to sit for 5 minutes, once it has softened add in your beans and tomato puree and allow to simmer for 10-15 minutes turning down the heat.
Serve with Baked potatoes, fresh coriander and avocado if you have (;