Brain Healthy IngredientsCinnamon, Cruciferous vegetables & dark leafy greens, Dark chocolate, Garlic, Legumes
Like other leafy dark green vegetables, kale is full of brain-boosting antioxidants.
Did you know that sometimes dried beans purchased from the supermarket are up to ten years old? Try to find fresh, dried beans- they cook faster and are much more delicious!
- 4 cups dried pinto beans
- 2 tbsp extra virgin olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 large carrot, chopped
- 2 ½ cups kale leaves, stem and center rib removed, chopped (note: any type of kale can be used)
- 1 cup tomato sauce
- 3 tbsp chili powder (or to taste)
- 1 tbsp dried oregano
- 1 tsp cinnamon
- 1 tsp dark chocolate cocoa powder
- 1 canned chipotle pepper in adobo sauce, minced, with 1 tsp-1 tbsp adobo sauce reserved
- Sea salt
- Freshly cracked black pepper
- Rinse beans and place in large pot and cover with 8 cups water. Allow to soak overnight.
- The next day, heat olive oil in a pan and sauté onion, garlic, carrot, and kale until onions are translucent. Add to bean pot.
- Add tomato sauce, chili powder, oregano, cinnamon, cocoa powder, chipotle, and adobo sauce to pot. Bring to a boil, stirring occasionally. When boiling, reduce heat to a simmer, cover and cook for approximately one hour. Add extra water if necessary.
- Beans are ready when they mash easily when pressed with the back of a spoon. Remove from heat and add salt and pepper to taste.
- Beans can be kept in refrigerator for a few days, or frozen for up to three months.