Coconut kidney bean stew with basmati rice and corn on the cob
- Jeunesse Aliyah, Ayurvedic Wellness Advisor & Chef
- 5 days ago
- 1 min read
Soaked Kidney beans cooked with coconut oil, tomatoes, squash, chive, pimentos, bay leaf powder, kitchari spice mix, water and fresh coconut milk. So simple, hearty and delicious! Local corn grown without chemicals- yes please!
I washed and soaked the kidney beans in water overnight, then drained and rinsed them before cooking. This removes phytic acids and tannins which act as anti-nutrients in the body. Soaking also makes it softer and easier to cook, and easier for the body to digest. Don't skip this step ;)
Pressure cooking your beans and corn is the best way to cook them, because it takes less time, it maintains more of the nutrients vs cooking on the stove top for a long period of time. An electric pressure cooker is a great investment! It's easy to use and safer than the stove top versions. Make sure when purchasing an electric pressure cooker that the pot in the inside is made of stainless steel and not a non-stick coating - to reduce chemicals leeching into the food.
Did you know that legumes are not a complete protein? Legumes do not contain all 9 amino acids which means they must be paired with a grain to become a complete protein. The grains provide the amino acids that legumes lack. This is important to know for creating complete and balanced plant-based meals.
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