This was our dinner yesterday, bean & rainbow chard with spaghetti.
I soaked quite a lot at of cannellini beans at the weekend and I’m using them the whole week… well there’s no way I would soak beans several times a week! There are limits!
This recipe was a re-worked version from here.
The reason I’m using dried beans all of a sudden is that i would like to limit the amount of animal protein we eat to maybe 2-3 times a week. (looking forward to all the shoes I’m getting due to reduced food bill :)).
2 cups of cannellini beans
1 bunch of rainbow chard
1/2 cup sun dried tomatoes (I like mine dried, soak for 15min then chop them up)
coconut oil to fry in
1 chili (not for the kids)
2 garlic cloves thinly sliced
brown rice spaghetti
Heat the coconut oil in a large pan , add garlic, chili, salt and pepper, then the cut up rainbow chard, use a tong to mix the chard with the oil and garlic. Cook for 3 minutes, add the sun dried tomatoes and the cannellini beans, cook for another 3 minutes. Place the mixture over the spaghetti. Drizzle some olive oil all over.
Some health benefits:
cannellini beans: cholesterol lowering fiber, molybdenum
Rainbow chard: one of the most nutritional vegetables, good antioxidant, anti-flammatory and good detoxififyer. High levels of Vitamin K, A, C
Tomatoes: antioxidant, Vitamin C, beta carotene, Vitamin E, manganese, full of phytonutrients
Garlic: sulphur for glossy skin and hair 🙂 anti-inflammatory, anti-bacterial
Brown rice spaghetti: high fibre, no gluten