Red kidney Beans Casserole!!!

Posted bymindfulnutrition4uPosted inUncategorized

Beans reminds me so much of Brazil …as much as Carnival, football, Rio, caipirinha…Beans is a every day meal.
Feeling a bit homesick these days, decided to make an easy Red Kidney Beans Casserole to bring the love of my family a bit closer!!! Love and missing you all!!!
🥰💙🍀 you may want to follow me on Instagram @naianeserafin 💙

This is a paragraph extracted from a a very interesting article @nutrition_facts_org
Will post the link at the end
“…Sifting through some half a million studies, nine independent research teams from around the globe created a landmark scientific consensus report reviewed by 21 of the top cancer researchers in the world. One of their summary cancer-prevention recommendations is to eat whole grains and/or legumes (beans, split peas, chickpeas, or lentils) with every meal. Not every week or every day. Every meal.
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#mindfulnutrition #mindfuleating #recipedeveloper #healthyfood #fusioncuisine #creativity #passionforfood #inspired #drmichaelgreger #SumSanos #nutritionfactsorg #hownottodiecookbook #saltfree #oilfree #vegan #glutenfree #proteinpower #plantbased #superfood
#lovewithoutdepending #gratitude

RECIPE (serves 10) I make a big saucepan so I can freeze some 🙂

3 of 400g Tetra Pak red kidney beans
1 of 400g Tetra Pak chopped tomatoes
1 Onion peeled and chopped
3 garlic cloves peeled and chopped
3 celery stalks chopped
3 carrots peeled and sliced
2 bay leaf
2 Tbsp smoked paprika
1 Tbsp ground cumin
Water to cover the ingredients
Handful of chopped parsley

METHOD

1 – In a large saucepan add I cup of water and onions, garlic, bay leaf, cumin, smoked paprika. Let it cook until the onion is tender.


2 – Then add the carrots and celery. Cook it for about 10 minutes then add the tomatoes and beans and cover it with water. Lower the heat and let if cook for about 30 minutes.

3 – After 30 minutes add the parsley, mixing it well, let if cook for further 5 minutes and its ready to serve.
I served with wilted kale. It’s also great with rice and a side salad or vinagret. (No oil or salt 🙂

I hope you enjoy it!!!

Lots of love and gratitude!!!

Nai 🙂 x

Published by mindfulnutrition4u

My name is Naiane. I am a 41 year old food lover and recipe developer. I spend most of my free time testing, experimenting and having fun, creating new and replicating old recipes with a twist and lots of love! I was born in Brazil and I grow up in a very traditional Italian family in a small town in South of Brazil. My mum's side of the family is Italian and my dad's a mixture of Spanish and Portuguese. I feel very privileged to have these background and be able to implement the love and passion for food as much as those countries are passionate about. Moved to London after I finished International Relations at University in 2004 and I always worked in the food industry! I have a 6 year old son who loves to taste my recipes and he is a very serius critic of my dishes :) I aim to cater for everyone and every dietary requirement. As my Mamma always says "when you cook with love, you can taste it in the food".

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