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Quick & Easy Sweet & Sour Kidney Beans

Posted Oct 25 2008 4:48pm

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.

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 IMG_0122
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.

*What's your favorite kind of bean?

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