Slow Cooked Kidney Beans
If you want to amp up your protein intake without eating a ton of meat and chicken. Beans could be one of your best friends. Red kidney beans are an excellent source of protein. One cup of cooked red kidney beans has 15 grams of protein and is a strong source of folate, potassium, magnesium, iron, and fiber. Kidney beans are highly recommended for people with blood type B.
I used to avoid beans until I learned how to make them myself. Most restaurants do not take the time to prepare beans properly. The result is often a product that is tough to chew and hard to digest. We start with dried raw organic beans and cook them with onions and garlic in a slow cooker. Yes. They are as good as they look. Remember to add salt *after* cooking for tender beans. Adding salt while cooking will make the beans tough and chewy. The rest is easy, here is how I do it.
Ingredients (Yield 8 servings)
- 2 cups of raw organic dried kidney beans
- 1 Vidalia or yellow onion
- 3 cloves of garlic
- 6 quarts of filtered or distilled water.
- 1 strip of dried Kelp or Kombu (optional)
- Fill a glass or stainless steel bowl with 5 cups of filtered/distilled water.
- Soak beans in water over night (8-10 hours, room temperature, 12-24 hours in the refrigerator). The beans will nearly double in size.
- Start a pot of water (1.5 quarts of water) and bring to a boil.
- Add beans to boiling water and boil for 10 minutes.
- Drain water and rinse beans.
- Add beans to slow cooker.
- Chop onion and add to slow cooker.
- Peel and mince garlic cloves and add to slow cooker.
- Add 2 quarts of water to slow cooker.
- Set cooker to high and cook for 8-10 hours.
Off The Grid Health Recommends
- Using organic or ‘Clean 15′ produce wherever possible.
- Boiling the kidney beans for 10 minutes before cooking.
- Holding the salt until after cooking.
- Adding a strip of dried Kelp (Kombu) in the last hour (optional).