Tuesday, February 23, 2010

Pinto Bean & Carrot Stew/Soup

Let's talk about Beans! Beans do not have to cause g_s. :) The g_s comes not from the beans but from the way they are pre-prepared. Soak your beans overnight, rinsing and changing water as often as possible. This takes away the oligosaccarides. It is these that cause the g_s! OR, sprout your beans before they are cooked. Then, cooking them with Kombu aids in digestion AND adds tons of minerals and vitamins. Seaweeds are THE single best source for all these trace minerals & vitamins!

2 TBL (soupspoons) vegetable oil
1 leek, sliced, including green top
1 medium onion, sliced
6 carrots, chopped
1 tsp (coffeespoon) seasalt
3 cups vegetable or chicken stock (I use organic instant squares with NO yeast)
1 cup soaked-overnight pinto beans or 1 can
1 inch/ 5 cm piece of KOMBU seaweed
1 cup soy or regular milk
2 tsp dried sage or Herbs de Provence

Place Kombu in bottom of pan, fill with enough water to just cover. Put in uncooked pinto beans. Add 1 cups water. Bring to a boil. Cover and put on low on smallest burner. Simmer until soft, about 1 1/2 hours. SKIP THIS STEP if you are using a canned beans! :) Once beans are cooked, take out Kombu, drain.

Now, put oil in a large pot. Sautee leek, onions, carrots, and salt until tender. add Vegetable broth. Add back in beans. Heat through.
Add soy milk, salt & Herbs de Provence. Puree with a hand/stick blender.
Serve with nice bread and salad.

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