Ingredients
The following ingredients have 9 Servings
- 4 cups dried aduki beans (or pinto or another type of beans)
- 4 slices preservative-free bacon, sliced into 1 inch pieces- optional; bacon lends a nice smoky saltiness but you can leave out for vegetarian beans
- 1 teaspoon course sea salt or to taste
- 1 teaspoon black pepper or to taste
- 1 teaspoon garlic powder or to taste
- 1 teaspoon chili powder or to taste
Instruction
- If not using aduki beans, it's best to soak your beans overnight in a large pot covered with water. After they have soaked, drain them and rinse several times. If you are using the aduki beans, just go ahead and rinse them.
- Place rinsed beans and bacon in a large pot on the stove. Pour water over the beans to cover by 2 inches. Bring to a boil and then reduce the heat to a simmer.
- Skim any foam that might rise to the top while cooking, and add additional water (or stock), if there does not seem to be enough liquid.
- Cook until the beans are tender, about 1 1/2 hours (or as long as 3 hours for pinto and other beans).
- 5. Add the sea salt (don't add too much if you've used stock) and pepper, plus the seasonings I mentioned (or others that you like) to taste. You can serve these in whole wheat or corn tortillas with the toppings of your choice: think grated raw cheese, fresh salsa, guacamole, organic sour cream, etc. Or have some in a bowl with a side of cornbread. Fresh chopped tomato, cucumber, red pepper, and sliced avocado are also wonderful additions.
- My favorite healthy way to eat these, though, is this: chop some collard greens very fine, add some olive oil and fresh lime juice, and mix with the beans, veggies, and salsa. Top with some green onions and minced cilantro.
