Spicy Beans
Black beans are so underrated. However, it’s loaded with protein, good carbohydrates, and cholesterol-lowering properties.
Beans in general are more of carbohydrate than a protein so don’t let anyone tell you any different. Half a cup of black beans contains less than 8 grams of protein but an average of 40 g carbs.
This recipe has been designed for long runs and days when there’s just a lot going on. I've been eating it in the evening as a soup. And have run once with it in my belly from the previous night.
It is spicy, but you can easily omit the chili. My secret ingredient in this recipe is chicken stock. I would substitute this with good vegetable stock if you’re vegan or vegetarian. But if you’re not too fussy the chicken stock is much tastier.
Did you know: A black bean is also known as a turtle bean. It is also an amazing source of fuel. But unlike other carbohydrates, it does not spike your blood sugar levels as much. So black beans are very good if you’re diabetic.
Ingredients
Black beans (4 cans or 500g soaked and pre-boiled)
1 can sugar beans
1 can tomatoes
1 cup frozen mixed vegetables
1 l chicken/vegetable stock
1 onion diced
2 cloves of garlic
1 tsp grated ginger
1 tsp cumin
1 tsp mustard seeds
1 stick of cinnamon
4 dry red chilies
1 tbsp olive oil
salt to taste
Method
Fry onions, cumin, mustard seeds and dry red chilies until the onions are see-through.
Add garlic and ginger and let the scent of the two get intense before adding your beans and the stock to the pot.
Add tomatoes and season well. Stir it and on a medium heat let the pot simmer for 30 minutes. Stir every 10 minutes.
Serve with croutons/rice/millet/pap.
