If you’re wondering whether to eat baked beans or chicken, you may want to think again.
The health effects of eating baked beans are not well understood, and many studies have not been published in peer-reviewed journals.
These include the new National Institutes of Health study, which found no significant associations between consumption of baked beans and kidney disease, osteoporosis or diabetes.
And a recent meta-analysis from the Cochrane Library suggests that baking beans is safe.
However, you might want to reconsider.
Here are three recipes that could help you make the most of this dish.1.
Sweet Potato and Chickpea Soup with Cauliflower Cauliflowers (or Sweet Potato Cauliands)1 cup of sweet potatoes, peeled and sliced1 cup canned chickpeas, soaked in water for 10 minutes, rinsed and drained, rind and skin removed1 cup dried basil, dried oregano, red pepper flakes, salt and pepper to taste1 tablespoon cayenne pepper2 tablespoons olive oil2 cloves garlic, minced1/2 cup roasted red bell peppers, peeled, seeded and cut into small chunks1 cup fresh or frozen cauliflower, cut into 1/2 inch pieces1 cup chicken broth1 teaspoon olive oil1/4 teaspoon cumin, black pepper, coriander seeds, black salt and freshly ground black pepper to season1/3 cup low-sodium chicken broth or other vegetable stock, such as tomato or water1 cup chopped tomatoes, sliced1/8 teaspoon red pepper, crushed2 tablespoons minced fresh parsley or basil for garnish1.
Bring a large pot of water to a boil over medium-high heat and add the sweet potatoes.
Cook until tender and the potatoes are tender but still crisp.
Drain and set aside.2.
In a medium saucepan, add the chickpea water, salt, pepper, and olive oil.
Bring to a simmer, and cook until the chickprts are slightly softened and begin to thicken.
Set aside to cool, then add the cauliflower to the pan.
Bring the sauce to a gentle simmer over medium heat.
Cook, stirring occasionally, until the caulicots are cooked through.
Add the basil, oreganol, garlic, red bell pepper, basil leaves, chicken broth, broth and tomato to the pot, then cover and simmer until the sauce thickens, about 1 hour.3.
Drain the cauliots and set them aside to soak overnight in a colander or plastic bag, and then drain on a plate.
Heat a large skillet over medium high heat.
Add olive oil and swirl the pan to coat the edges.
Add chickpeaches and cook for 5 minutes, turning once, until golden brown and cooked through, stirring frequently.
Add canned beans, cauliflower and chicken broth to the skillet and cook, stirring, for about 3 minutes.5.
Stir in the basil leaves and cook over medium low heat until the basil is softened and the soup has thickened, about 5 minutes.
Add 1 cup of the chicken broth.
Stir to combine, then stir in the remaining 2 cups of chicken broth and remaining 1 cup canned beans.
Stir into the soup, and stir well.
Cook for about 5 more minutes, or until the chicken is tender and bubbly.
Serve immediately with cilantro or fresh basil.
Garnish with chopped parsley.