Happy Thankful Thursday!
Some ingredients quietly do a lot more than they get credit for and navy beans are one of them.
Mild in flavor and incredibly versatile, they easily take on whatever you pair them with. They can be folded into soups, added to salads for extra substance or even turned into simple bean spreads.
If you’re cooking them from dry, a little preparation goes a long way. Soaking them overnight not only helps them cook more evenly, but also makes them easier to digest, something many people notice makes a real difference.
From there, you can cook them on the stovetop until tender or use an Instant Pot for a quicker option. Either way, they become soft, creamy and ready to use in all kinds of simple meals.
One of the most useful ways to use them is blending them into dressings. They create a naturally creamy texture without needing heavier ingredients. A small drizzle of tahini can help bring everything together, adding just enough richness.
It’s one of those ingredients that adapts to whatever you need, simple, reliable and easy to work with.
And they store well too. Cooked beans can be frozen and used later, making them even more convenient to have on hand.
That’s exactly why I’m thankful for them.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
