Tuscan Beans
- Cook a good sized pot of white beans (I tend to buy the 365 organic cannelini beans in a package at Whole Foods - they come only in one size there, and I believe it is 1 pound.). If you have never cooked beans, here is what to do.
Pour the beans into a large metal, glass, or ceramic bowl and remove any stones, broken beans, or obvious other particles, rinse them, and fill the bowl that now contains the rinsed beans with water, adding at least 3 times the amount of water that you have in beans (Always use drinking quality water, as the beans will absorb a good amount of water, doubling in size.... Let soak at least 6-8 hours and then drain and rinse. I have to admit, I never measure, but just place the beans in a pot and add water, at least 2-3 times the amount that there is in beans and bring to a boil. Then I add a strip of Maine Sea Coast Vegetables Kelp (or other brands of Kombu). Seaweed helps tenderize the beans, adds nutrients, and makes them less gas forming. Once at a rapid boil, lower the heat and allow to simmer, covered, at a low boil / cook until tender, generally 1 1/2 -2 hours. Keep checking that there is adequate water, as they cook, so that it does not all absorb - add additional water if needed.
-While the beans finish up cooking, wash, slice and saute 1 package of mushrooms (any variety will do, but we like "Baby Bellas," a form of cremini mushroom), and some raw garlic (a few cloves or more if you adore garlic), as well as some sea salt, to taste (a sprinkle to begin and then as the mushrooms have finished cooking, taste again and add more salt as desired.. I like to saute in cold pressed olive oil and some water, probably equal amounts, adding more of both as needed. The food comes out lighter and less oily....
-When nearly done, but still some water is left in the saute pan, add in some washed and chopped kale or spinach, and continue cooking
-When kale is nearly done, add some diced, fresh sage, again to taste, likely several leaves.
- After the sage is cooked for a minute or so, then add this mixture to the now fully cooked white beans and allow to simmer a few minutes, add additional salt as desired, and then turn off the flame. And there you have it folks, Tuscan Beans...... mmm....mmmmm.......goodl
Pour the beans into a large metal, glass, or ceramic bowl and remove any stones, broken beans, or obvious other particles, rinse them, and fill the bowl that now contains the rinsed beans with water, adding at least 3 times the amount of water that you have in beans (Always use drinking quality water, as the beans will absorb a good amount of water, doubling in size.... Let soak at least 6-8 hours and then drain and rinse. I have to admit, I never measure, but just place the beans in a pot and add water, at least 2-3 times the amount that there is in beans and bring to a boil. Then I add a strip of Maine Sea Coast Vegetables Kelp (or other brands of Kombu). Seaweed helps tenderize the beans, adds nutrients, and makes them less gas forming. Once at a rapid boil, lower the heat and allow to simmer, covered, at a low boil / cook until tender, generally 1 1/2 -2 hours. Keep checking that there is adequate water, as they cook, so that it does not all absorb - add additional water if needed.
-While the beans finish up cooking, wash, slice and saute 1 package of mushrooms (any variety will do, but we like "Baby Bellas," a form of cremini mushroom), and some raw garlic (a few cloves or more if you adore garlic), as well as some sea salt, to taste (a sprinkle to begin and then as the mushrooms have finished cooking, taste again and add more salt as desired.. I like to saute in cold pressed olive oil and some water, probably equal amounts, adding more of both as needed. The food comes out lighter and less oily....
-When nearly done, but still some water is left in the saute pan, add in some washed and chopped kale or spinach, and continue cooking
-When kale is nearly done, add some diced, fresh sage, again to taste, likely several leaves.
- After the sage is cooked for a minute or so, then add this mixture to the now fully cooked white beans and allow to simmer a few minutes, add additional salt as desired, and then turn off the flame. And there you have it folks, Tuscan Beans...... mmm....mmmmm.......goodl
What to serve them with? Try cooki
ng up some corn polenta. Remember, add roughly 1 part polenta to 3 parts vigorously boiling water and stir. Your favorite cooking oil (mine is cold pressed olive oil) may be added to the cooking water prior to the polenta to prevent sticking, a tablespoon or so. I also add some nutritional yeast (I shake some in - I am just not one to bother measuring.... and sea salt, again a sprinkle from the container, and then make sure you continue stirring nearly constantly as the polenta cooks for approximately 10 minutes. It will thicken up by the end of the cooking time. Before removing from heat, cool a spoonful to be sure it is properly seasoned and add additional seasonings as desired.
Then remove from heat and pour into a glass container, preferably rectangular, as once it cools in the refrigerator, it slices nicely for serving and reheating in the oven or toaster oven.
ng up some corn polenta. Remember, add roughly 1 part polenta to 3 parts vigorously boiling water and stir. Your favorite cooking oil (mine is cold pressed olive oil) may be added to the cooking water prior to the polenta to prevent sticking, a tablespoon or so. I also add some nutritional yeast (I shake some in - I am just not one to bother measuring.... and sea salt, again a sprinkle from the container, and then make sure you continue stirring nearly constantly as the polenta cooks for approximately 10 minutes. It will thicken up by the end of the cooking time. Before removing from heat, cool a spoonful to be sure it is properly seasoned and add additional seasonings as desired.
Then remove from heat and pour into a glass container, preferably rectangular, as once it cools in the refrigerator, it slices nicely for serving and reheating in the oven or toaster oven.
Enjoy!
What are your thoughts about picky eaters? Mainly toddlers! I would like your ideas. I have a 2 year old that is extremely picky. We are vegan and what he eats is very healthy, but still picky!
ReplyDeletePicky eaters are a challenge, and when it is a youngster, we worry that they may not get all they need.
ReplyDeleteThere is a belief that our bodies have intuition and that if we provide a variety of healthy options, than the child will choose what is truly needed. However, at times, even I question this, as my three year-old will happily eat slice after slice of whole wheat bread with oil, if allowed, and if they fill up on just one thing, there is little room left for the variety of nutrients available in something else.
Another option is making the child a part of the process. So going food shopping together and stopping at each section and asking their input, "What beans should we cook this week?" or "Why don't you go pick which grain you would like to eat with it... we could have rice or quinoa." And so on.
With my girls, it really helps to ask them if they would like to help cook and add ingredients. So for example, I have precooked beans, grains, and veggies in the refridgerator. I let the girls add them to the pot and add seasonings such as spices, olive oil, nutritional yeast, etc. Their taking part in the process increases their interest in eating the finished product. I hope this helps!