Prepping and Cooking Beans

I almost always cook vegetarian food and beans are a staple in my house. We keep bags and bags of dried navy beans, chick peas, pintos, black beans, kidneys… you get it. They are delicious, filling, versatile and cheap. Unfortunately, eating beans can you leave you bloated. I have a tip for you to avoid this unpleasant side effect.

Kombu is a type of seaweed. You can buy it at health food stores or online. It’s inexpensive. I get mine at here.

When you soak your dry beans with kombu, the seaweed helps make the beans easier to digest, thus leaving you less gassy after dinner. Kombu doesn’t taste like much, but if you don’t want to eat it you can remove it from your beans before cooking and still get the benefits.

Don’t let gas get between you and beans.

Here is a recipe for one of my favorite bean-based meals. (Adapted from Vegetarian Times)

Black Bean and Collard Green Tacos

  • 2 Tbs. vegetable oil, divided
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bunch collard greens (3/4 pound), trimmed and chopped
  • 3 cups vegetable stock
  • 1/2 bag black beans, soaked with kombu and cooked until tender
  • 2 tsp.  chili powder
  • several 6-inch whole-wheat tortillas
  • 1 cup salsa
  • 4 Tbs. crumbled cheese or sour cream
  • chopped cilantro, to taste

1. In a large pot, saute onions over medium heat in oil for 2 minutes. Add garlic and cook for 2 minutes before stirring in collard greens. Add stock and let simmer covered for about 40 minutes.

2. When greens are finished, drain and add beans and chili powder. Season with salt and pepper to taste. Heat through on low for about five minutes.

3. In a skillet on low, gently heat the tortillas.

4. Scoop the bean mix on to tortillas and add sour cream, cheese, salsa and cilantro as desired.

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