BEANS

Did you know that Beans are a great source of plant-based protein? They are loaded with iron, magnesium, potassium, B vitamins and double fiber! Wow that’s a lot of goodness for in these little ones. no?

Many of my clients start enjoying beans after the following tips, hope it works for you too!

HOW TO COOK WITH DRY BEANS (I prefer them over can beans, as they are cost efficient, fresh, natural, and environmentally friendly).

1 Rinse.

2 Soak for six hours or overnight 

3 Drain and rinse the beans.

4 Place the beans in a heavy pot and add 3-4 cups of water. 

5  Bring to a full boil and skim off the foam.

6  Cover and let simmer.

7  Check beans 30 minutes before the minimum cooking time.

8  Add 1 teaspoon of unrefined sea salt 10 minutes before the end of cooking time.

9  Beans should be tender and soft to squeeze when finished.

CAUTION: 

Avoid feeding legumes to children under 18 months.

TIP:

Add a large strip of dried kombu seaweed to the pot prior to boiling, and remove once finished, or add a tsp. of bicarbonate soda before the water starts boiling, This is the BEST TIP to prevent “bloating” after eating them.