We’ve been adding a lot of beans into our meal rotation over here. Beans have gotten a bad rap over the years, but when they’re organic and properly prepared, they’re actually super nourishing, detoxifying, budget friendly, and delicious!
I’ve found improvement in my digestion since making them a more regular occurrence, and I am here for that!
When I say “properly prepared” I mean soaked and/or sprouted, plus cooked hot and long to remove the lectins and phytates that make beans otherwise a little tougher to digest.
So, here is my go-to bean recipe as of late. Bonus points for extra nourishment from bone broth. Feel free to make this your own by tweaking the seasoning to meet your flavor needs!
ENJOY!
simple slow cooked beans
WHAT YOU NEED:
- 1 pound, dry pinto beans (or any bean of your choice!)
- 2 tablespoons fat of your choice (we use pastured bacon fat or ghee)
- 4 garlic cloves, minced
- 1 medium onion, finely chopped
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- 4 cups bone broth broth
- 1 tablespoon coarse sea salt (reduce if your broth is already salted)
WHAT YOU DO:
- soak your beans in filtered water 8+ hours (I just start this the night before).
- when you’re ready to prep your beans, strain and rinse your beans really well.
- add all ingredients to slow cooker, dutch oven, or Vita Clay (we love ours).
- If you’re using a dutch oven on the stove top, bring to a a boil first.
- Set your heat to low, and let it cook for 4+ hours (depending on choice of cooking tool), until beans are tender and liquid has been cooked down to a smooth, delicious consistency.
- ENJOY warm as an accompaniment to your favorite meal!
*We love ours in sourdough tortillas, taco bowls, and more!
I hope you enjoy these as much as we do! If you make them, I’d love to hear your thoughts or see a photo! Tag @laura.radicalroots.
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