Tuesday, February 14, 2012

Smokey Maple Beans

It's Valentine's Day, the day celebrating love.  Is there anything better than true love?  What is TRUE LOVE, you ask?

Forget what you learned in The Princess Bride.

True love is about finding someone with whom you feel like you can really be yourself.  You know, like you can pass gas around and not have to ruffle the bed sheets or blame it on the dog, but instead, take pride in your bodily functions.  Apparently I am part of a very close-knit, loving family!

Hey, we all do it!  According to Dr. Oz, we all do it at least 14 times a day!

So instead of paper hearts or chocolate hearts this February 14th, why not make your sweetie something that's good for the one beating in his/her chest?  You know, a dish that includes that wonderous musical fruit?

This recipe is easy, inexpensive, delicious and versatile.  You can use it as a filling for wraps, like I did, or serve it sloppy joe-style on a whole grain bun, as a nutritious vegan meal, along with a salad and whole grain rolls or corn bread, or as a tasty side-dish.

I used truRoots sprouted beans - which are easier to digest, meaning they may produce less music than other forms of beans, but you can easily use 1 cup of dry, regular beans that you have cooked, or 1 can of beans.

Smokey Maple Beans

1/2 cup sprouted beans (or 1.5 cups cooked navy beans or 1 can navy beans, rinsed and drained)*
1.5 cups water

1/2 tsp olive oil
1 cooking onion, minced (I did it in food processor)
2 cloves garlic, minced
1/4 tsp smoked paprika or a few drops liquid smoke
1/4 tsp kosher salt
Cayenne pepper, to taste (optional)
1 red bell pepper, diced
1 green bell pepper, diced
2 tbls cider vinegar
1 tbls maple syrup
1 can tomato paste

If using sprouted beans, combine beans and water in a sauce pan and bring to a boil over medium heat.  Reduce heat and simmer for 5 minutes.  Cover pot, remove from heat and let stand for 10 minutes.  Drain remaining liquid.

Meanwhile, in a skillet or frying pan, saute onion, garlic, peppers and spices in oil over medium heat (be careful not to let garlic burn!).  Add beans and once peppers have started to soften, add vinegar and syrup.  Cook for another few minutes and then reduce heat to low.  Stir in tomato paste.  Cook for another few minutes and adjust seasonings to taste.

*Feel free to sub whatever kind of bean you prefer or have on hand.  My sprouted bean mix is actually a combo of mung beans, lentils and adzukis, but navy is what you would typically use.

Have a healthy, musical Valentine's Day!

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