Musical Fruit

Thursday, April 19, 2007

Did you know you can make your own beans? It's easy, it's fast, you can start 'em cooking in the morning before you leave for work, and you have a nice side (or main) dish ready when you get home. Then you can double the recipe, freeze the leftovers and throw them in everything from soups to chilies. Plus, then you can reduce your intake of Bisphenol A, found in the lining of most canned foods. Here's the simple "how-to:"

Basic Beans

2 cups navy, white, black, or kidney beans
2 tbsp. whey or fresh-squeezed lemon juice
filtered water
4 cloves garlic (opt.)
1/2 tsp. celtic sea salt, or to taste
freshly ground black pepper, to taste

The night before, place the beans in a glass bowl and cover to double the height with filtered water; add lemon juice or whey. Cover to keep dust out.

In the morning, drain the beans and rinse. Place in a medium saucepan with filtered water about 2 inches above the level of the beans; bring to a boil. A large amount of foam will rise to the top--skim off with a spoon and discard. Add garlic (if using), salt and pepper. Reduce heat to Low, cover tightly, and boil for 6-8 hours until beans are soft and water is completely absorbed.

If desired, grate organic cheddar or asiago cheese overtop when serving.

Goes well with: salad, cottage cheese, ginger carrots, roast beef, brown rice pilaf, steamed veggies, sprouted grain toast with raw honey.

This recipe was found in Nourishing Traditions by Sally Fallon and Mary G. Enig.

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10 comments

  1. Awww reading my blog - the one that is written no more except for the ' No, don't leave me! I plan to be back soon as soon as these *(^£Q £*)"*£'

    Hopefully (I am running out of hope), the coming week will bring me a comfortable chair and an internet connection for my bedroom.

    So, much as I love your recipes that sound so good, mine after a day's work goes like this :
    1. stagger into kitchen
    2. open fridge
    3. throw veggies over shoulder into saucepan on the stove
    4. switch pan on. when food burns, switch pan off
    5. eat and pretend I did not cook this inediblilty
    6. pass out on the bed

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  2. Yum!! Sounds good!! So, what does the lemon juice do??? And why does it foam up so bad, and why should the foam be discarded? And is it necessary to soak them?
    LY
    Mom

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  3. Great recipe T! Must try!Though I've still not convinced my hubby that legumes are really the way to go... I'll just call him Mr. Potato Head!Have managed to slip them into soups and buritos ;)

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  4. I clicked on one of your links tonight (cottage cheese I think) and was pleasantly surprised to also find out that I can sprout Red River...didn't know that! but can you guess what we're having for breakfast tomorrow morning?!!!!

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  5. Ace - Never lose hope! Where there's life, there's hope! Hope is all we've got! Hope is a many-spendoured thing! Oh, wait. That's love. Speaking of love, I love your break-down of your supper-making routine. That made me giggle. Thanks for coming by, Aakanksha. Miss you, friend.

    Mom - The lemon juice/whey prevent "bad" bacteria growing in the water while the beans are out soaking at room temperature.

    The foam is all the impurities coming out of the beans, which is why you should discard it.

    The soaking is to neutralize phytates, which I have gone into many times on this blog, and which you know all about. Anyone else wondering, just search my blog for "phytates."

    Dawn - As long as he's not "Mr. Couch-Potato Head!"

    The cool part about soaking Red River is that the flax seeds actually sprout! You can see their little tails in the morning.

    We had RR for brekky today, too! Yummers!

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  6. Hey T, how much lacto-fermeting do you do? It's something I've only dabbled with a wee bit, is your counter lined with living food?

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  7. I'm not fervent, mostly from lack of organization, 'cause Lord knows it doesn't take much time.

    Mostly, I ferment (culture) milk products. However, I have made my own Ketchup and mustard, both from the Nourishing Traditions book. The ketchup was good, the mustard a little too fiery for our tastes. I've made ginger carrots, which weren't a big hit with most of the family. We have yet to develop the liking for that "sour" taste. I always soak my porridge, pancake flour, and legumes. I just started a batch of fermented sweet potato tonight--we'll see how it goes.

    I keep wanting to try sauerkraut, because I've been told that even though I don't like the store-bought version, home-made is so many light-years beyond that that I'll love it, anyway. Maybe this is the summer...

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  8. SPEAKING of musical fruit...

    this morning I gave gratitude for the spring-like weather!

    As I walked from the brand new Stoopidstore by my place to my car, I thought, "WARMTH! Now when I have to toot between car and store I don't have to wonder and worry if it will be seen like when you can see your breath."

    Thanks God for warm weather! Finally.

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  9. Hey there, got to your blog through "Mama Says So", got there from somewhere else, LOL...

    Anyway, just wanted to say you have a great blog going here...and a very very cute family.

    My wife and I hope to start off our own very soon, so wish us luck for that.

    Sorry, this comment isn't related to this post of yours... Do visit my blog sometime..

    Cheers!

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