Saturday, February 4, 2012

Pot o’ Red Beans

From Kristi’s Kitchen


1 lb. dried light kidney beans, soaked and drained
½ green bell pepper, diced
1 medium onion, diced
1 large organic celery stalk, diced
4 pieces organic turkey bacon, diced
3 bay leaves
½ tsp. pepper
¾ tsp. poultry seasoning
1 tsp. garlic powder
3 tbsp. coconut palm crystals
½ tsp. dried basil
1/8 tsp. cayenne
6 c. Beyond Organic filtered water
4 tsp. sea salt


-Combine all ingredients in large stock pot –except salt
-Bring to a boil and simmer over MED-LO –stirring occasionally- for 1 hour and 15 minutes
-Add in salt, gently smash cooked beans with a potato masher (this will create a creaminess) and continue simmering for 15 more minutes
-Garnish with fresh chopped green onion and a splash of pepper vinegar or hot sauce to taste
Serve cajun-style over brown rice with a side of sautéed greens OR dish it up with quinoa as its bed –delicious!

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