We eat a lot of beans in this house. Beans are a very healthy, protein packed food. I never add sugar or other sweeteners to my beans as I prefer savory or spicy dishes. I am not one for baked beans as a rule.
This dish came into existence because I have recently begun soaking and sprouting my beans prior to cooking to increase the nutritional content of the food. This will also lower the phytic acid, which there is hot debate as to whether phytic acid is harmful or not. My belief is that a little bit of phytic acid here and there isn’t harmful, and in fact phytic acid does have some health benefits. Phytic acid can bind with the nutrients in the food and make them harder, if not impossible to absorb according to some sources, and pre-soaking and sprouting your seeds, nuts and grains is suppose to remove phytic acid.
Throwing the phytic acid debate out of the window, I like to pre-soak and sprout for a few reasons, namely because it makes cooking take less time and it increases the nutrition in the food greatly. Foods increase in vitamin C, K, Omega-3’s and so forth depending on what you decide to sprout. For this recipe I soaked a one pound bag of black beans and a one pound bag of brown eyed peas overnight, and then rinsed and drained for two days prior to cooking. I will start there.
2 lbs of dry beans that have been soaked overnight at the least. They will weigh significantly more after soaking, I used one pound each of black beans and brown eyed peas but type is optional.
1 jar marinara sauce
1/2 a head of purple cabbage chopped
2 large onions chopped
3 -4 carrots
3-4 celery shoots
1 bulb garlic, peeled and finely chopped. I used a mild commercial garlic, if you use a hot garlic you may want to scale back as the flavor in garlic varies in intensity.
Juice from 1 lemon
Several kumquats. If you don’t have kumquats available a few wedges of any citrus would work nicely.
A handful of baby kale leaves or any other leafy green for garnish
a 2-3 inch chunk of ginger, peeled and finely chopped
1-3 hot peppers. I used one bright red habanero chopped but if you don’t like hot food consider a milder pepper and leave it whole to remove after cooking. If you chop it the food will be hotter.
1 tbl coconut oil (or 1 tbl butter or ghee, EEVO is good to however it doesn’t hold up to heat as well.)
1 tbl grass-fed ghee (or a tbl of butter or more coconut oil, or EVOO)
Turmeric – 1 tbl
Cumin – 1 or 2 tbl
Rosemary – 1 tbl (Fresh would be best but I didn’t have any because my cat killed it so dried works. Chop or pulse through food processor if you don’t like whole rosemary leaves in your food. I just threw them in whole.)
Nutritional Yeast -To taste. (May be more difficult to find but some chain stores do carry it. Hannaford does. Health food stores will definitely have it. Worth the search.)
Thyme – 1 tsp
Salt – To taste, I used about 1 tsp
Black Pepper – 1/2 tsp (Black pepper is a bit of a contentious ingredient in my circle of friends. Some believe it to be irritating to the body. I use a small amount when I use Turmeric because I read that it helps your body increase the absorption of the cucurmin in turmeric by 5000%. I can’t verify if this is true, but just in case I will often add in a small bit. I believe the key to anything is to use harsh spices in moderation.)