Kidney beans are great. They are high in nutrition and have a number of health benefits, including improving brain brain function, lowering cholesterol, boosting energy, detoxifying, strengthening the bones, balancing sugar levels and much more. Kidney beans are also a great source of protein providing 16 grams of protein per 200 gram serving. Combined with rice (not necessarily in the same meal) they make a whole protein.
- 500g red kidney beans, soaked 8 hours (or over night)
- 50g of dulse seeweed, soaked for 30 mins minimum
- 1 onion, finely chopped
- 1 large carrot, chopped into approximately 5mm cubes
- 1 large beetroot, chopped into approximately 5mm cubes
- 3 bay leaves
- 2 springs of fresh thyme or 1 tbs dried thyme
- 1 tbs extra virgin coconut oil
- 1-2 tbs apple cider vinegar with mother
- extra virgin olive oil to dress
- high quality herby salt or plain, high quality salt to taste
Heat the pan on a medium heat, add the coconut oil, onion, carrot and beetroot. Stir for 1-2 minutes. Cover, reduce the heat and sweat for 3-5 minutes or until soft.
Drain and rinse the beans. Add to the beans, bay leaves and thyme to the pan, stir all the ingredients to mix and cover with fresh filtered water so that it reaches about 2cm/1inch above the beans. Bring to the boil, reduce the heat, cover and simmer for approximately 40 minutes.
Meanwhile, chop the dulse roughly. When the beans are cooked, take the pan off the heat and stir in the dulse, olive oil to taste, salt and apple cider vinegar.
Serve with a refreshing salad and / or brown rice or corn.
This will keep you going for hours!
Have you tried this recipe? Any adaptations? Please share below! 🙂