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Dr. Richard Horowitz, M.D.'s new book is available 2-14-17!
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1 cup of uncooked raw black beans
1 cup of basmati rice
2 cups of kale
1 orange bell pepper
4 tablespoons of extra virgin olive oil
1 tablespoon of rosemary
1 tablespoon of oregano
1 tablespoon of marjoram
Soak the beans in a pot with 3 cups of cool water over night and then drain and rinse in the morning. You can also speed soak the beans by placing the them in a pot with 3 cups of water. Bring the water to a rapid boil and let the beans boil for 2 minutes. Remove the beans from the heat and allow them to sit for an hour with a lid. Then drain and rinse.
After your beans have soaked, place them in a clean pot or clean the one used for soaking with 3 cups of water. Add Rosemary, Oregano and Marjoram to the beans and water. Bring the water to a rapid boil, stir once and allow the beans to simmer for one hour. 20 minutes before the beans have finished cooking, put the rice in a pot with 1 and a half cups of water. Add a pinch of Sea Salt to prevent the Rice from clumping and sticking. Bring the rice to a rapid boil, stir once and let it simmer for 17 minutes.
Take your Bell Pepper, remove the seeds and chop it into small pieces. Set aside. Take your Kale, role it up and cut through it just a few times. Set aside. When the beans are done, drain the water with a strainer and place them back in the pot they were cooked in. Don't rinse! If the beans are still wet after draining, place them back on the stove and continuously stir them around for about 30 seconds on medium heat until the water evaporates. The rice should be done around this time. Remove it from the stove, fluff it up and add sea salt and extra virgin olive oil for taste. Combine the rice, beans, kale and bell peppers in one pot. You may need a bigger pot depending on how big the pot you used to cook with is. Finally add more sea salt, black pepper, rosemary, oregano, marjoram and little more extra virgin olive oil.
1421 Calories Total