A whole foods, plant-based, allergen-sensitive, gluten-free recipe blog

Special Blend for Cooking Dry Beans

Certain ingredients can be added to cooking beans to improve their digestibility and nutritional content. Over the years I’ve added each of these herb, spices and other ingredients individually to each batch I make. Recently it occurred that I should make up a bulk batch and simply add a tablespoon of the mixture to each pot of beans. Yay- it’s works great and saves time, so I’ll share the recipe here. Be watching for my next newsletter article on cooking beans from dry. If you haven’t previously signed up for my free newsletter, be sure to visit Simply Natural Health and do so!

 

 

AS ALWAYS, you can count on my recipes being incredibly wholesome, exceptionally tasty and as simple and economical as possible.  They feature only plant-based whole foods and avoid gluten, dairy, eggs, soy, sugar and any refined/processed ingredients.  If this sounds good to you, check out more at Simply Natural Health or download my immensely popular ebook Good and Easy Eats for just $4.99!

 

This blog post shared at Frugal By Choice, Simply Sugar and Gluten-free, Nourishing Treasures, My Sweet and Savory, Whole Lifestyle Nutrition, Gluten-free Pantry, Gluten-free Homemaker, Fresh Foods Wednesday, Day 2 Day Joys, Poor and Gluten-free, Beyond the Peel, GNOWFGLINS, The Veggie Nook, Natural Cottage Mama, Vegetarian Mamma and Real Food Whole Health.

 

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2 Responses to “Special Blend for Cooking Dry Beans”

  1. Carissa says:

    I have been wanting to add more kelp and dulse to our meals, but have not known how (being anti-seafood taste). This is a wonderful idea!!! And serves multiple purposes! Thank you Kim!!!

  2. Kim Wilson says:

    Yeah- it’s tricky to find ways to incorporate sea veggies. Cooking beans seems like a consistent way to do so.

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