Time seems to be speeding up. Or, maybe we're just on the go more. Well, it's summertime and we're outside lots, going to T-ball games, gardening, and swimming at the pool. Food preparation time is at a minimum and I always rejoice when I find something fast, nourishing and good. So here's my simple recipe:
Taco Beans
1 lb kidney beans
1 lb black beans
Pour into a crockpot and cover with water. Turn on low and cook for 6 hrs. (time may vary)
Add in several Tbsp of taco seasoning to taste.
Serve in a tortilla and top w/ cheese, lettuce, green onions, diced peppers, taco sauce, and sour cream. Delish!
With the left over beans, you can either re-heat them for a repeat for lunch, or cook them longer and add more water to make refried beans to add to taco meat and freeze for another fast meal.
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Because I like to inform my family on how healthy they are eating, let me say that legumes contain several anticancer agents. All contain both omega 3 and omega 6 fatty acids. Kidney and pinto beans are high in omega 3's; chickpeas are high in omega 6's. Legumes are rich in minerals and B vitamins.
To make beans digestible, make sure they're cooked well. It's best to soak them for 12-24 hrs before you cook them. Adding 2 T of lemon juice for every 2 cups of beans. (sometimes I don't think or plan that far ahead, so I just omit that step...and they're still good)
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And another great thing is that this meal is cheap!! (esp if you're able to get most of your toppings from the garden! :)
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