Mexican Bean and Veggie Stew
(inspired by: el Mercado municipial de San Jose del Cabo)
- 2.5 soaked and rinsed black-eyed peas
- 4 garlic cloves crushed
- 1 onion diced fine
- 2 small potatoes diced
- 2 small yams diced
- 2 carrots diced
- 1 zucchini small diced
- 3 roma tomatoes diced
- 1/2 tsp. turmeric
- 1 tsp. salt or to taste
- 1/2 tsp. pepper to taste
- 1/4 tsp. cayenne or to taste
- 2 tablespoon apple cider vinegar
- 1 tablespoon of honey
- 1 veggie cube bullion (optional)
- 3 table spoons of coconut oil or grape seed oil
- Handful chopped cilantro, basil, and pinch of mint (fresh as garnish).
- Optional: dollop of yogurt or grated cheese or avocado (As garnish)
2 cups dry beans, soak beans 8-12 hours and rinse after. I drain and rinse twice to reduce digestive gas, cook beans – 40 min- 1 hour until thoroughly cooked. (You should have extra beans cooked if doing from scratch. Put aside several cups of beans for fresh bean salads)
In a large frying pan or pot, Sauté on med- low oil, garlic and onions until caramelized. Then add spices meanwhile stirring. Immediately add rest of veggies and sauté and then put lid to stew for 20-25 minutes on med-low (until cooked). Occasionally stirring.
Add sautéed mixture to the 2.5 cups of beans already cooked in large soup pot. Optionally, adding veggie bouillon if needing more flavors. Let simmer for 25-30 minutes. Then let it sit and cool for 10 min and then ready to eat.
Are high in fiber and protein. They are rich in sources of potassium, calcium, iron, and sever B-vitamins. Sprouting them makes them an excellent source of vit. C and enzymes. Protein from beans can help regulate sugar, water and other aspects of metabolism, as well as promote balanced sexual activity.