Print

Parsley is more than just for garnishing food: it adds excellent flavor just like any other herb!

Beans are an important part of any diet. They do more than just provide fiber; they are a source of protein as well as complex carbohydrates and antioxidants. Despite the many benefits of legumes, people avoid eating beans or cast them as a side dish.

Beans are an important part of any diet, containing fiber, protein, complex carbohydrates, and antioxidants.

Despite many benefits, people avoid eating beans for fear of their reputation for causing excess gas and bloating. When cooking in Miriam’s pots however, the “raffinose” — the component in the beans/lentils that causes flatulence, breaks down thoroughly and thus is easily digested in our systems, eliminating the “gas and bloating” problem.

Of course, this is not the only reason to cook them in these pots. The nutritional value is unparalleled because of the earthen far-infrared heat that penetrates deep into every grain, cooking the food from inside out without damaging the nutritional bonds.

This recipe brings beans into the spotlight as an entree that can be served with rolls or over a healthy serving of rice!

Serves 4-5 People | Cook Time: 45 mins

Ingredients: 

• 1 cup dried black beans 
• 4 cups water 
• 2 bay leaves 
• 1 medium onion, finely chopped 
• 1 cup tomatoes, diced 
• 1 clove garlic, minced 
• 2-4 cups of three vegetables of your choice (i.e., carrots, peas, etc.) 
• 1/2 or 1 Jalapeño pepper (1 for added spice, or 1/2 a pepper for a milder flavour) (optional) 
• 1 cup parsley 

Spices: 

• 1-2 tsp. turmeric (optional) 
• 1/2 tsp. salt 
• 1 tsp. coriander powder 

Instructions:

1. Soak dried black beans for 1 hour in a separate bowl (optional, to save cooking time). After soaking, add to pot with 4 cups of water. Add bay leaves, then cover and cook on low for 5 minutes. Increase heat to medium-low for gas stoves, medium for electric stoves and cook for 20 minutes with lid on. 
2. Add onions, tomatoes, the jalapeño pepper (optional), and garlic. Stir, cover, and cook for 10 minutes. Check if beans are done or almost done at this point. 
3. Now add your chopped vegetables, then stir in your spices: coriander powder, salt, turmeric (optional). Add parsley, then cover and cook for 5 more minutes. 
4. Turn stove off. Allow recipe to “come together” for 10 minutes. Serve as a side dish; or serve on top of rice, grains, or use it to top off another meal!