Food Focus: Beans
Beans, or legumes, including peas and lentils, are an excellent source of plant-based protein. Beans are found in most traditional cultures as a staple food, offering grounding and strengthening properties that enhance endurance. They offer a highly usable, highly absorbable source of calcium for the body. A very inexpensive source of high nutrition, beans can be rich, delicious and satisfying,
Beans have a reputation for causing digestive distress, but this is usually because they have been undercooked or improperly prepared. To help reduce gas-forming properties, soak beans overnight prior to cooking, increase cooking time, add spices like bay leaf, oregano or cumin, or add kombu (a sea vegetable) when cooking.
Recipe: Easy Beans and Greens
Prep Time: 10 minutes Cooking Time: 10 minutes Yield: 2-3 servings
- 1 can black beans (or pinto, red, kidney—your choice)
- 1 bunch collard greens (or kale, spinach—your choice)
- your favorite toppings (e.g. salsa, avocado, guacamole)
- In a medium saucepan, heat drained beans. Add your favorite seasonings, if desired.
- Fill a separate medium saucepan with 1-2 inches of water and bring to a boil.
- Wash and chop greens (you can use the stems, too) and add to boiling water.
- Cook for 2-3 minutes until greens are bright green and tender. Drain off water.
- On a plate, arrange a portion of the greens, top with a portion of the beans and finish with toppings of your choice.