Another fantastic cooking session after a long day at work makes everything better, especially if it concerns beans! In case you haven’t noticed, I am a massive bean fan. I love them in soups, stews, on tortillas, and make very bean-filled nachos every so often. Tonight we had local Cannellini beans, with a cheeky addition of adzuki beans, a great source of copper, important for metabolism.
We followed an online recipe with a few additions of our own:
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, crushed
1 teaspoon ground cumin
1 (400g) jar chopped tomatoes
500g cannellini beans
400g adzuki beans
salt and black pepper to taste
(we made extras for lunch on Monday, i.e. serves 4)
Cue Harrison…
“Beans, beans, the musical fruit
The more you eat, the more you toot
The more you toot, the better you feel
So we have beans at every meal!”
We actually looked into the science of it, and it’s because of the high amount of storage sugars in beans. Bacteria in the large intestine digest these sugars, producing carbon dioxide and hydrogen, and viola! Interestingly enough, you can stop this effect by adding a carminative such as cumin, which inhibits the formation of gas. So hurray for cumin!
Lunch was standard sandwiches, and breaky muesli with banana. That was the same for yesterday (except for a bit of leftover dreamy pea) and dinner was reheated carro-lentil soup. Too many custom names?
If you have any ideas on what you want to hear us write about, or any feedback (like too much nutritional information?) we’ve love to know. Just comment below or send us an email at hjplumpton@gmail.com or Harrison.bowers@gmail.com)
Posted by Harrison