Saturday, October 25, 2008

Beans with Onions and Garlic

Sadly I still have no camera. It's hard to write about food without taking a picture of it, but I think that I can do beans. This month, I've gotten in the habit of cooking a batch of beans for the week. Mikey and I have been having beans and quesadillas two or three times a week.

Canned beans have less nutritional value according to Daphne Miller's book, "The Jungle Effect." Personally, I think that canned beans taste bad. I soak the beans (black or kidney) overnight. Soaking beans helps remove the gas-making sugars in their skin that cause the gassiness that we all think of when we think of eating beans.

After soaking the beans overnight, I boil them in water for 30-45 minutes. Let them cool and then stick them in the fridge for the week. At lunch time, I sautee an onion with a clove of garlic and then mix in the beans. The onions and garlic flavor them nicely. The beans just need to be heated up. Drizzle some salt over them top and I've got myself a yummy side to a simple quesadillas lunch.

2 cups dry beans (black or kidney)
1 oninon
1-2 garlic cloves

1. Soak beans overnight on the counter or in the fridge.
2. Drain, rinse, and cook in about 6 cups of water until soft (30-45 min.).
3. Drain and store in air tight container for 1 week.
4. Cook onion on medium heat for 10 minutes.
5. Add garlic and beans.
6. Cook until warm.
7. Taste.
8. Salt to taste.

Serve with a quessadilla!


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