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Boiled Beans

STOP! Don't scroll on - Keep reading this recipe.

I know it just sounds like it has to be no good, but this is actually and easy way to make a batch of beans that are really good - and of course, good for you.

My friend and WW member Brother Joe (http://josephbasil.blogspot.com/ swears by this dish so I had to try it out. I reduced the point by cutting the fat by more than 65% but retained the original flavor.

Make yourself a batch and eat them for lunch this week! Best of all, this is one cheap dish to make!

1 pound dried kidney, navy or other bean

1/3 cup chopped onion (one small)
1 Tablespoon butter
1 Tablespoon olive oil
3 whole cloves
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/8 teaspoon crushed red pepper flakes (optional)
6 oz dry red wine

Parsley to garnish

Place beans in a heavy saucepan (3 - 4 qt) and cover with water. Add the butter, oil, onion, cloves, salt, pepper, thyme, and crushed red pepper to beans.
Simmer the beans, covered, for 1 1/2 hours.
Add the wine and simmer for 20 minutes more (if beans seem to need more water at any time - just add some).
When the beans are tender serve them warm sprinkled with fresh parsley.

You may want to serve this over or with brown rice. It keeps well in the frig and can be reheated easily in the microwave.
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Comments

Unknown said…
Big question... why not eliminate the fat altogether?
February 28, 2010 at 12:59 PM
Unknown said…
AND, if you want to try something fun and different, serve this over a mixture of Kamut and Wheat Berries... yummy "new" grains... in quotes because they are actually called "ancient grains," but they are sure new to me and most of my friends. They are much denser, more flavorful and much more filling than brown rice.
February 28, 2010 at 1:01 PM
Chef Kenneth said…
Steven good comments. The fats actually make the beans taste meaty. The original recipe called for 6 Tablespoons of butter. While that is tasty, cutting back still yields the same flavor profile. Elimination of the fat actually decreased the flavor and character of the dish.
Most of my WW members are familar with brown rice. I certainly think that ancient grains are an even better choice! I am especially fond of bulgar and quinoa.

Thanks for your thoughts!
March 17, 2010 at 6:38 AM
melissa said…
How many servings does this make and do you have the Points values? It sounds really good and I'm anxious to try making it. Always looking for something new to try.
May 3, 2010 at 12:48 PM
Chef Kenneth said…
The whole thing is 14 points (the wine and oils are driving the points). You could easily get 6 good size servings from this recipe (I mean good filling servings). So either way it is 2 points per serving.
....and well worth it!
May 5, 2010 at 11:55 AM
melissa said…
Thanks! I figured it was pretty low in points and I love the protein you get from beans. Thanks for sharing!
May 13, 2010 at 8:56 AM
melissa said…
I made the beans last evening and in my haste to pull the recipe together I read 3 cloves and put in three cloves of garlic...I was worried that the beans would be ruined but they taste just fine. It does make a nice size batch. I'm sure they taste even better the next day.
May 14, 2010 at 6:54 AM
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