Red Kidney Bean Delight

By: Esther Vasa

Ingredients:
Soaked red kidney beans – 2 cups
Diced Onion – 1
Garlic cloves – 6 (Crushed)
Large tomatoes – 2
Chopped Bell Peppers – one each of red, yellow, green and orange
Spinach – as you like
Cumin powder – ½ tsp
Coriander powder – 1tsp
Chili powder – 1/4tsp
Sea salt – per your taste
Turmeric - 1/8th tsp
Filtered water – 20-30 oz
Extra Virgin Olive oil or Evening Primrose oil – 1 tbsp
Crock-pot or pressure cooker (I prefer using a crock-pot)

Preparation:In a skillet, heat a tablespoon of extra virgin olive oil or evening primrose oil. Evening primrose oil is rich in Omega-6 fatty acids and is found to be helpful for patients with Multiple Sclerosis. Alkaline diet is recommended for MS patients. Bell Peppers therefore come under alkaline forming foods. The colors of all these peppers make the food appealing to the naked eye and delicious on the tongue.

When the oil is hot enough, add the diced onions and turmeric and fry the onions till soft. Add the crushed garlic and allow it to blend with onion juices for a minute or two. Mix soaked red kidney bans, chopped bell peppers, chopped spinach, cumin powder, coriander powder and sea salt and allow the ingredients to mix well for about five minutes. Transfer the contents into crock-pot or pressure cooker. Add the filtered water and let it cook in the crock-pot for four hours. If you are using a steel pressure cooker, the kidney beans should be allowed to cook in the pressure cooker for half-hour at least. This delicious dish is in my crock-pot now and I just can’t wait to get a taste of it. This recipe is good for diabetics as well.

Preparation Time: 1 hour – 4 hours

Serves: 6

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