Full of Beans
Because beans are such a good protein source, they can often be found in meatless recipes - mine and others. And why not? They are one pillar of the "New Four Food Groups," they are the first "B" in G-BOMBS and they are a recipe staple of many cultures around the world. Treehugger recently celebrated them with a listing of 38 recipes for beans and lentils for superfood meals. Superfood, y'all! Probably because:
- They are the ideal carbohydrate... helping to prevent diabetes, weight gain and colon cancer.
- They may be the most important predictor of survival in older people from around the globe, says a new study. Longevity, yo!
- They have a very low glycemic index, contributing to the "second meal effect," because they are so good at moderating blood sugar levels.
So, in conclusion, we should all resolve to eat more beans. With all this in mind, I am happy to share yet another bean-containing dish as this week's recipe. Special thanks to our friend K.P. of Thornhill, ON, for sharing this recipe with us, which is, I believe, adapted from an original recipe by Mollie Katzen of Moosewood Restaurant fame. Happy Monday, Moosewood Mollie!