Last week I talked about little changes, new recipes, and ways to trick yourself into eating healthier. I happened on this little recipe today on the Eating Well website and just had to try it. As much as I love chili - whether with chunks of sirloin, ground round, or ground turkey - it just isn’t chili without cheese, sour cream, and a side of chips and I just plain don’t like it plain. Now that I’m looking at the healthier side I began researching chili options without losing the chili flavor I love. I found white chili. OK, it’s probably even better with cheese and sour cream, but this is more like a soup so I opted to give it a try without cheese and sour cream for obvious reasons. I am so glad I did! What a treat and even without cheese and sour cream it was wonderful. I did add a side of sliced avocado and tomato, a sprinkle of fresh cilantro and a small squeeze of fresh lime. Yummy. OK, I’ll share ... enjoy ...
♬ Beans, beans the musical fruit, ♬
♬The more you eat, the more you toot ♬
♬ The more you toot the better you’ll feel, ♬
♬ So eat your beans at every meal ♬
Does that little ditty remind you of your childhood? Growing up with five brothers they needed no excuse to “let one fly” followed by those sing-songy words. Each time I hear (ah, or smell) expelled gas, those little words come to mind.
We all know beans are a great protein and filled with fiber, but, how do you cook beans so your family and friends won’t be permeating the air for the next twenty-four hours? Years ago I found this recipe in a Woman’s Day magazine - I’m guessing it was about twenty-five years ago or so, but it is our favorite way to cook dried pinto beans.
Pot o’ Beans
Remove from heat, cover. Let stand for one hour. Drain. Stir in:
Makes 12 cups.
So, now that you have the beans what can you do with them. First of all, you have a lovely bean that’s low sodium and second, the options are endless. You can freeze them. You can add them to salads, casseroles, and chili. So, speaking of chili, how about some chili beans?
Using 8 cups of your cooked pinto beans, add:
Mix together and that’s it. You can freeze them up to three months or cover and simmer for thirty minutes. You can serve them over brown rice, over pasta or a baked potato, over some homemade baked whole wheat tortilla chips, rolled in a whole wheat tortilla or just eat them in a bowl with a bit of allowed cheese/sour cream. Don’t forget to pile whatever you decide to do with some fresh tomatoes, fresh spinach, a diced avocado, diced peppers! And, here’s a little hint ... squeeze a bit of fresh lime over your dish for a real WOW factor!
I am ...
... a former blogger for a health site, which means eating healthy aka heart smart
which has become a passion for me. I will start at the beginning when I first
discovered I had high cholesterol.