If it is Monday, that means there is likely a pot of dried beans simmering on my stove.
I have been asked many times about what I eat on a daily basis. Beans, grains, seeds, nuts, vegetables, and fruits are part of almost every meal. I never eat processed foods nor do I eat pork or beef. I will have a little chicken if I am a guest and that is what the hostess serves. Occasionally, I will have a piece of wild caught grilled fish.
Almost every Sunday I pick through dried beans of similar colors to remove sticks and pebbles. Cooking beans of similar colors just looks prettier. I hate when black beans change the color of the other beans so I cook the beans of bold colors together and the white or beige beans together. Next, I add the beans and some spelt berries to a large bowl of water. I let them soak for at least twelve hours, twenty-four hours is even better. The next day, I drain them and add them to a pot of fresh purified water. After letting the water come to a gentle boil, I turn down the heat to low and let the beans and grains simmer for about two hours or until the beans are just starting to get tender. If the beans are old, it may take as long as four hours for them to cook.
When the beans are just starting to get tender is the time to add spices and herbs. If you add salt save it until the very end because salt makes the beans tough when added during the cooking process. This big pot of beans will be eaten for my late in the day meal each day. They may be served as a side dish to steamed broccoli and butternut squash, as hummus, added to vegetable soup or just added to the top of a big salad with more vegetables.
Some of the spices and flavors I add near the end of cooking process include:
Minced Dried Onion
Plantation Blackstrap Molasses Unsulphured
Bragg’s Apple Cider Vinegar
Aged Balsamic Vinegar
Lea & Perrins Worcestershire sauce
Half a stick of real butter, never margarine.