3/9 Soaking It Up
You know how it is always SO easy to share insight, ideas or advice to anyone in earshot, but a different matter all together to follow your own words of wisdom? The funny thing is that we are so willing to impart our wisdom, best methods or ideas on others even when we are not practicing them ourselves. I realized that I had done this recently. I had told you to soak and cook beans to have quick access to the best beans for the week. I also stood in front of our cooking class and said the same thing…”You know what you can do to really make things easier”…..yet I had gotten out of the habit of it myself until now.
Photo BY: S. Duquet
This week we soaked and cooked some stunning black beans. They are as black as the darkest night and full of flavor with a beautiful fresh and clean texture. Freshly cooked beans are almost crisp on the outside and creamy on the inside as compared to canned beans. There really is no comparison, they are insanely delicious. We use canned beans all the time but when we can find, make or steal the time to soak and cook a bunch, they will are readily available to use at the drop of a hat and you will be so abundantly grateful to yourself for taking the time. That is great planning and an investment in a healthy week and a healthy you.
With the soaked and cooked black beans we made:
Photo BY: S. Duquet
1) E2 Black Beans and Rice with a garden of veggies and flavor (recipe below)
2) Smooth Black Bean and Rice Stew (I blended the leftover black beans and rice post dental work after Sandy added some broth, water and a bit more garlic and cumin, so I could enjoy the benefits of all the veggies, rice and beans without chewing. The result was the most flavorful black bean soup I have ever had.)
3) Black Bean Spread (amazing in a wrap with salsa and avocado (recipe and photos in the coming days)
Not a bad collection of food stuffs for a minuscule investment of time and money. You are worth it. We also soaked Mung Beans and Cranberry Beans. As soon as we have used them in a creation or three we will share.
E2 Black Beans and Rice
Engine 2 Diet
Ingredients
2 cans black beans, rinsed and drained (we used 3.5 cups soaked beans)
1 to 1 1/2 C water or vegetable stock (we added 1 more C total, combining both)
1 tbsp Bragg Liquid Aminos
1 tsp chili powder (we used 2 tsp)
3 tsp cumin powder (we added this)
3 tsp garlic powder (we added this)
3 tsp granulated orange peel (we added this)
2 to 3 tomatoes chopped
1 bunch green onions, chopped (we omitted these)
1 can water chestnuts, drained (we omitted these)
1 C corn fresh, frozen or canned (we used frozen)
2 red, yellow or green bell peppers (we used red)
1 bunch cilantro rinsed and chopped
1 avocado, peeled and sliced
1 mango peeled and sliced (we added this and I think it is a must because it was outstanding)
3 C cooked brown rice
low sodium fresh salsa to taste
Make it Happen
Heat the beans with water or stock, Bragg’s and chili powder (we added our extra seasonings here). Place the chopped vegetables and cilantro in individual bowls. (we added the peppers, corn and half the cilantro into the beans while cooking them, reserving the rest of the cilantro for garnish).
Photo By: S. Duquet
To serve, place several big spoonfuls of brown rice onto large plates and ladle beans on top. Add generous handfuls of chopped vegetables, (mango) cilantro and avocado on top of the beans. Add salsa or tamari to taste.
Have a delicious day.
Tags: black beans and rice, compassionate eating, dairy free, E2 Diet, Engine 2 Diet, going veg, plant based diet, plant strong, Rip Esselstyn, trying vegan, trying vegetarian, vegan, vegan challenge, vegan entree, vegan experience, vegan wannabe, vegetarian recipe
