Kidney Beans

31 Mar Kidney Beans

Posted at 08:42h in Benefits by

Kidney beans

were named due to their resemblance to a kidney and are loaded with potassium and magnesium, which can help keep blood pressure in check, they are high in fibre and also contain essential fatty acid omega 3.
It is important that Kidney beans are cooked prior to consumption as they can make you very sick due to a toxic agent found in beans however mostly in Kidney beans and is not recommended to sprout because of this.
Cooking is simple, leave beans in a pot of clean water overnight, the next day rinse and fill pot with fresh water and bring to boil after which they should simmer for an hour or so until tender. Alternatively they are found pre-cooked in cans within supermarkets and other grocery stores.
They suit a number of dishes including; salads, stews, casseroles, pies and spreads i.e. refried beans.

Recipe: This week my husband has promised to make a favourite; Chili Beans with Chocolate which is packed full of protein – YUMMY.

Ingredients

  • 150 Grams TVP mince; soak in warm stock for at least 20 mins until double in size (or a can of lentils)
  • 1 Onion; Diced
  • 3 Cloves garlic; Crushed
  • 800 Grams Kidney beans; Can rinsed and drained
  • 800 Grams Tomatoes; Chopped
  • 300 mls Vegetable stock
  • 1/2 Teaspoon salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Cumin
  • Pinch cayenne pepper and Cinnamon
  • 30 Grams Dark chocolate; Broken up
  • 1 tablespoon olive oil

    • Directions:
    Brown the TVP mince in a frying pan over medium heat, then set aside.
    Sweat the onion and garlic in olive oil but turn heat down so they don’t brown.
    Combine all ingredients in a large pot and simmer on a low heat for one hour.
    Serve with tortillas and lettuce or on its own.

    Kidney Beans

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