Yes, I know. Beans aren’t really a fruit. And I’m not just talking about BEANS today. I’m talking about legumes.
But doesn’t that just take you back? Beans, beans, they’re good for your heart…
Okay, now that you’ve had your fill of childhood limericks, let’s talk legumes, shall we?
Today I’m going to talk about the redheaded stepchild of protein. As a rule, beans kind of get pushed to the side as a vegetarian option or doused in a sweet sauce and served with barbecue. But honestly? They deserve center stage, for several reasons:
1) Beans are a nutritional superstar – high in fiber and protein and low in fat.
2) Beans are super, duper inexpensive. If you buy them in a can, they’ll cost a tad more, but it’s negligible in comparison with meat.
3) Beans are versatile. They’re an easy fit in any cuisine. EVEN DESSERT – check out this awesome black bean brownie recipe!
Right now, you’re maybe saying, yeah, Heather. Great. Beans. But the only recipe popping to mind is baked beans or 5 bean salad.
Don’t fret, I’ve got a couple flavorful and fun bean recipes coming up. First off? Chickpeas (a.k.a. garbanzo beans). Chickpeas are delicious and buttery, and usually take center stage in hummus. They’re also very widely used in Indian cuisine. Yesterday, I noticed a Tweet from @ReneeJRoss about a curry dish she made – we are both currently doing a cleanse using the Clean Program – and I was so excited to try this super easy recipe for a high protein, gluten and dairy free meal! (Thanks again, Renee!)
East Meets West Curry
1 can chickpeas, partially (but not completely) drained
1 zucchini, chopped
1/2 onion, chopped
2 cloves garlic, minced
2 tsp curry powder (or more/less according to your taste)
1 Tbsp extra virgin olive oil
Heat the olive oil in a wok or large frying pan. Saute the onions and garlic till translucent, then add the zucchini. Cook, stirring often, till soft. Add partially drained chickpeas (the liquid will help create a bit of a sauce) and the curry powder. Heat through and allow liquid to reduce a bit. Serve of your choice of grain (I chose quinoa).
The second recipe I’d like to share today is a wonderful salad. Not only do I eat it as is, I also throw it in a whole wheat wrap with some shredded cheddar and avocado. Yum!
Corn, Black Bean and Edamame Salad
1 bag frozen corn
1 bag frozen, shelled edamame, prepared according to package instructions
1 can black beans, drained
1 red bell pepper, diced
Handful of cilantro, roughly chopped
1 clove garlic, grated through mircoplane or finely diced
Juice of one lime
Small palmful of cumin
2 Tbsp olive oil
Sea salt and pepper to taste
In a large bowl, combine the corn, edamame, black beans, red pepper and cilantro. In a separate bowl, combine the rest of the ingredients with a whisk, then add to the corn mixture. Refrigerate to allow for corn to thaw and for the flavors to meld.
So, I guess what I’m saying is give beans a chance! Now, I want to know: do you have any fantastic bean recipes? Link below!
(Visited 8 times, 1 visits today)