I made up this recipe because I love the taste of kidney beans. The apple butter and mustard give these beans a sweet & sour flavor which enhances (instead of masking) their natural delicious taste. This recipe is quick and easy and can be served on a whole or cracked grain. Polenta (a cracked grain) is a nice, summery complement to these beans and takes 5 minutes to cook. Add a few veggies and ... voila -- delicious, nutritious, low fat, high fiber -- what more could you ask for? Yes, it can be done in a gluten-free version. Annie's brand mustard is wheat- and gluten-free, or the mustard can be replaced by fresh lemon or lime juice. And there's no soy in this recipe.
SWEET & SOUR KIDNEY BEANS 2 cups dry kidney beans, soaked overnight or all day (Forget to soak them? Fresh is best, but occasionally canned is OK.) Spring or filtered tap water 1/3 cup apple butter (I use Eden brand which contains only apples & apple concentrate, no added sugar) 1/4 cup grain mustard (I use Annie's Organic brand, which is gluten-free) 1/8 teaspoon of sea salt A postage size piece of kombu
Wash and soak two cups of kidney beans overnight (or at least 6-8 hours). Discard soaking water and refill to cover beans by approximately one inch. Add the kombu. Bring the pot to a boil on a high flame, turn to low flame, cover and simmer for 1 hour.
If adding optional onion, add it at to the pot this time. Add sea salt, apple butter and mustard. Simmer for 10 more minutes.
Garnish with parsley or cilantro. Serves 4-6.
Optional: Cut 1 onion into quarters and added to beans while cooking, or ... for a bit of added oil ... saute in 1 tablespoon of olive oil before adding to beans.