Pinto Beans and Veggies served on Freekeh
It’s been forever since a post. Busy promoting Whole Food Plant Based Lifestyle here in west Texas! Healthy City (a local nonprofit based in Midland) just had an awesome event last weekend entitled Food Is Medicine, with over 700 attendees who came to hear four awesome and renowned WFPB speakers: Dr. Scott Stoll, Brenda Davis, Dr. Doug Lisle, and DR. MICHAEL GREGER himself! I got all four of my books signed (one per author) and chatted with Dr. Greger for a bit…mind-blowing! He is my nutritional hero 😊. Also, I was on TV! Got to do a cooking demonstration of a Plant Pure Nation Cookbook recipe on a local news program to promote the event! Suffice to say, on top of summer traveling, volunteering at the hospital and with Healthy City, working a full time job, and trying to start my own WFPB meal business, does not leave much time for blogging! But here is a meal I cooked for dinner this week! As usual, vegan, whole foods, no oil or added sugars. Turned out really well! The pinto beans and veggies are full of nutrients and fiber, and had a good flavor. I especially enjoyed the Cracked Freekeh. Freekeh is the next supergrain! I think it outdoes quinoa, in ease of cooking (no rinsing), taste, texture, and digestibility (as long as you are not gluten intolerant). Freekeh is wheat that is harvested when it is still young and green. It is originally of Middle-Eastern origin. The cooked texture of the freekeh is firm yet chewy, with a nutty-like flavor…in short, delicious.
Freekeh is low in fat and high in protein and fiber. For a serving, freekeh has more protein and twice as much fiber as quinoa (more filling!), and won’t spike your blood sugar much (low glycemic index). It is also high in iron, calcium, and zinc.
To cook cracked freekeh in an Instant Pot, put twice as much water as grain in the pot (2:1 ratio), and cook on Manual setting for 12 minutes. It comes out delicious and fluffy! If you don’t have an Instant Pot (which you really should- they are amazing!), cook according to freekeh package directions.
Pinto Beans and Veggies
- Vegetable stock to sauté
- 1 chopped onion
- 4 mini or one regular chopped bell pepper
- 3 cloves minced garlic
- 15 oz can diced tomatoes
- 4 cups cooked pinto beans (or two cans rinsed and drained)
- 3 cups frozen corn
- 5 Chopped sweet potato or yellow potato (already cooked/microwaved to speed cooking time)
- 1 cup spinach
- .5 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tbsp lime juice
- Dash Cayenne
- Tabasco or other hot sauce to taste
- Sea salt (to taste)
- Green onions and/or cilantro to garnish
Sauté the onion, garlic and bell peppers over medium heat for about 3 to 5 minutes. Add in beans, corn, tomatoes sweet potato, spinach, spices, salt, and lime juice. Cook for about 5 to 10 minutes, turn off heat, and garnish if using. Serve on top of whole grain like freekeh, or in a whole grain tortilla.