This recipe is easy, really healthy, and my family liked it so much that they were actually geeked about leftovers.  I served it along with curried cabbage, less popular with the kids, but my husband and I each had two helpings.  The kids ate it with a salad, and when I put the beans over chewy, short-grain brown rice, I felt gratified to watch them enjoy such nutritious fare.

For the beans, the ideal preparation is to soak them for at least 24 hours in water with a half a lemon.  This destroys anti-nutrients such as phytic acid and enzyme inhibitors that cause the common digestive issues that lead people to vehemently expunge beans from their lives.  Try pre-soaking and see if that makes your gut happy.  Beans are so nutritious that ideally they should be competing as one of the main proteins in your cooking repertoire.   [Read more…]