I removed beans out of my weekly routine for a few months after reading that the paleo diet suggests avoiding legumes. I wanted to run through a little test of my own on my self and recently I decided to re-introduce them into my routine in moderation. I really like a few key recipes made with beans (frijoles molidos, hummus, and chickpea socca come to mind) and it didn’t seem like something I wanted to do away with completely.
I made a decision a while ago to only use dried beans, and I find that I eat them less often because of that decision. Mostly because I very easily forget to soak them. Soaking them also takes up precious counter space in my tiny kitchen, and so I have to have a well-thought out plan for my beans with enough time to cook them. I also like to soak all of my beans for a little longer, like a day or two, to make them more digestible (just remember to flush the water twice a day!).
I love to make the following recipes when I’m cooking chickpeas, usually for hummus. I like to grab some out of the pot once their soft, mix it up, and serve it warm. It makes a great, filling lunch. You may be questioning the combination of flavors in this recipe, but they all blend together in an interesting way to make a vibrant and creamy warm salad! I used Yellowbird Habanero Sauce in my dressing – but it can get spicy, so spice to taste! If you can’t do spice then omit it! Sub in a little orange juice or add extra apple cider vinegar. The strawberry is pretty great on its own.
- 1 ¼ cup cooked chickpeas
- 4-6 peppadews, roughly chopped
- handful of greens you have lying around, cooked or raw
- 1 tablespoon peppadew liquid
- 1 teaspoon apple cider vinegar
- 1 teaspoon olive oil
- 2 teaspoons strawberry jam
- dash or four of yellowbird habanero sauce (to taste)
- In a small bowl, mix together all of the ingredients for the dressing until the jam is fully combined.
- In a medium-sized stainless steel bowl, combine the dressing with the chickpeas, chopped peppadews, and greens. Serve immediately.
- If you have any leftover roasted veggies, chop them up and toss them in!