Sorry for the late post today (or all month…). Better late than never, right? I just made this dish today, so that’s my excuse for the late post.
I have a tasty, healthy and cheap recipe for you tonight. My mom past on this recipe for beans was from a magazine she’d been reading. Wish I knew which one to credit.
Anyway, this dish serves 6 and costs $.39 per serving – can’t beat that. Beans (AKA legumes) are an excellent source for protein, much cheaper than you’d pay for a serving of meat or fish, don’t you think? A serving has 18 grams of protein, not to mention 12 grams of fiber. For a meal, I went all Tuscan and made a side salad and served it all with French bread. Yum.
When you eat beans, you’re feeding yourself a host of health benefits: “Diets rich in legumes are being used to lower cholesterol levels, improve blood glucose control in diabetics, and reduce the risk of many cancers. … legumes contain many important nutrients and phytochemicals, and when combined with grains, they form a complete protein. According to studies conducted by the United States Department of Agriculture, richly colored dried beans offer a high degree of antioxidant protection” (more info here)
Slow-Cooker Tuscan Beans
1 lb dried cannellini beans, rinsed and picked over
6 cloves garlic, crushed
1 sprig fresh sage
Salt and pepper to taste
6 tsp extra virgin olive oil
Combine beans, garlic, sage, 1 tsp salt and 8 cups water in slow cooker. Cover; cook on high until beans are tender, about 3 hours and 15 minutes.
Drain mixture; discard garlic and sage. Season with salt and pepper. Spoon into bowls; drizzle each portion with 1 tsp olive oil.