Thursday, January 20, 2011

Homemade Baked Beans for the sick!

So my household is full of sick people… I got sick, and then one of my twins, Henry got my cold.  Then my husband got a cold sore… then my oldest, Brinley got the cold… then Smith got the cold!  We are all congested and feeling miserable.  It is so odd for us to get sick… the last time I had a cold must’ve been in 2009 or 2008!  I remember Brinley’s last cold being in the summer of 2009.  I would say it is a true testament to JuicePlus.  We had run out in early December… and on top of all the treats…etc… I think we just made our bodies more susceptible to “disease”.  So to continue my mission to boost our immunity with GOOD food, I have read (as many as you have) that fresh garlic is so good boosting your immune system, so I came up with this homemade vegetarian baked beans recipe that has enough garlic, raw honey, cayenne pepper… to name a few.  Really, this entire recipe is good for your gut and whole self! :)  Blackstrap Molasses alone is a nutrient dense sweetener!

I made curried brown rice with coconut milk and oil to accompany this dish.  Coconut Oil/Milk is known for having antibacterial properties along lauric acid to help boost your immune system.  To get our flax fix, I add about ¼ tablespoon to the rice.

Homemade Baked Beans
3 cups navy beans & pinto beans (or whatever you have on-hand), pre-cooked
¼ cup raw, local honey
1 cup vegetable broth
½ onion, diced
¼ cup tomato paste
1 tbsp balsamic vinegar
1 tbsp blackstrap molasses
1 tsp mustard powder
3 large garlic cloves, diced
Dashes of cinnamon, turmeric, cayenne pepper, and cumin

Pre-heat your 350 degrees.  In a large bowl, stir together all ingredients, mixing well to combine. Let it sit for about 5 to 10 minutes so that the flavors can infuse together.  Pour into a 9 inch pan and bake for one hour, uncovered.

I made this dish about 2 days ago.  Since then, we have been eating the leftovers over rice and/or into bean wraps with a little cheese.

*Some helpful info on coconut oil:

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