LR (oldest son) and MS (middle son) called to tell me they were coming home for spring break. Not too unusual, LR is home about twice per month and MS comes home about three times per month. But they still don't "live" at home anymore, so I get excited each time. Excited about having all my boys home…more people to love on. Just like my Nana, I show love by cooking.
I made lasagna.
Baked a whole chicken (I have three meat eaters in the house)…
and I decided to make a big pot of beans.
I thought about black beans, you can easily replace the orca beans with black beans in this recipe, but when I was at the grocery store I saw this beautiful black and white bean. I love food and I really love pretty things. So, I decided to go with these…happy, happy, joy, joy!
With just 1/4 cup I had 10 grams of protein and 17 grams of fiber. They were soooo good! This is something you need to try.
With all that goodness you need some corn muffins. Try my sweet potato muffins with this recipe.
Don't forget a glass of sweet tea.
Let me know how you enjoyed your beans. I'd also like to know if you substituted another bean for the orca.
What was your favorite bean?
Orca Beans…in Black & White
2 Cups Orca Heritage Beans
8 Cups Vegetable Broth
4 Whole Bay Leaves
3 Whole Garlic Cloves - Minced
1/2 Tablespoon Jalapeño - Coarsely Chopped
1/2 Tablespoon Coriander Seed
1 Medium Yellow Onion - Chopped
1 Teaspoon Pink Himalayan Salt
1 Tablespoon Cumin
1/2 TablespoonSmoked Mild Paprika
Rinse the beans well. Add beans, vegetable broth and bay leaves to a large pot. Bring to a boil. Once the beans boil, turn the temperature to medium-low and cook for 45 − 50 minutes until the beans are tender.
Add all other ingredients and cook for an additional 15 minutes.
Adjust salt and jalapeño to taste.