«

»

Aug 30

Print this Post

Delicious Digestible Beans


Share this!
facebooktwittergoogle_pluspinterestlinkedinmail

Make Healthy Digestible Beans at Home!

bean dip

Click here to watch the next video!

Beans Beans the Magical Fruit! Watch this video to learn how to prepare this delicious healthy food so you can enjoy more and “toot” less! :) Beans are a wonderful complex carbohydrate that is filling and provides essential amino acids. It is one of my best recommendations for diabetics and those with high blood sugar as well as a great way to start your day in place of our standard sugary breakfasts!

This is your standard bean recipe and this method of cooking works well for most dried beans. (Softer beans like garbanzos are explained below) The reason for soaking overnight is to make the beans more digestible so you don’t have to support the Beano company. If you are particularly sensitive, digestively speaking, then after you rinse the beans the next morning, cover them with water, bring to a boil and drain and rinse them once again before you add the broth for cooking.

Many cookbooks will recommend not to add salt or acids like tomato sauce until the beans are done cooking because it could make them more tough. If you are going to pair beans with rice make sure that you cook them separately and not together or you will have a gooey mess.

Have fun, be well and ENJOY!~

Dr. Andrew Iverson

 

This is more than just cooking — this is achieving optimal health and longevity simply by eating Nature’s whole foods as our ancestors did, without preservatives and chemicals.  This recipe and over 400 others can be found in Nature’s Diet Cookbook & Meal Planner.

Learn how to make digestible beans that will have you feeling good after a meal! Plus, you can use them in so many ways — stay tuned for a bean dip recipe! For more healthy video recipes please subscribe to Dr. Iverson’s “Nature’s Diet Cooking Series” on YouTube!


Healthy Home-Cooked Beans
Author: 
Counts as a: Starch
For a balanced meal, add a: Protein and Vegetable
 
Ingredients
  • 2 cups dried beans. (Soaked 8-10 hours). Add the re-hydrated beans to:
  • 5 cups broth or water (about 1 to 1 ratio beans to liquid)
  • 4 cloves garlic minced
Instructions
  1. Soak the dried beans in water over night 8-10 hours and rinse well the next morning. In a large soup pot add all the ingredients and bring to a boil. Simmer for 2-3 hours until the beans are soft.
  2. Standard Garbanzos: same as standard beans but it only takes about 1 hour of cooking on the stove or 4 hours in the slow cooker. After the beans are cooked drain and rinse them with water; these are some of the gassiest beans known if not rinsed of the indigestible molecules.
  3. SLOW COOKER VERSION: Add the soaked beans and all ingredients to a slow cooker and cook for 8 hours on low. (It is better to have a little extra water/broth than not enough - I found that once in a while the beans will burn if I am away from the house too long; hence 5 cups liquid and not 4 cups)
Notes
BEAN CONFIGURATION - Dry to Soaked vs Canned

 

Permanent link to this article: http://drandrewiverson.com/healthy-digestible-beans/

Leave a Reply

Be HEALTH Smart.

 

Join Dr. Iverson's

Healthy Natural News!

Subscribe to Healthy Natural News!