(Should the "queer" really go in there?)
Tonight for dinner, we're having chile beans: organic red, black, and pinto beans, simmered in a crock pot all day with garlic, onions, comino, coriander, paprika (lots), cayenne, oregano, white pepper, salt and a can of organic roasted crushed tomatoes. Serve topped with cilantro, green onions, organic low-fat monterey jack cheese and sliced avocado.
Yum!The food of the ancestors!
L* came up with this recipe when she read that the food HIGHEST in antioxidents was the "small red bean." Since we are partial to pinto and black beans, we had to stretch to incorporate the small red.
"June 17, 2004 -- Blueberries may be the poster children for antioxidant abundance, but a new study suggests the humble bean may be a more deserving candidate.
The largest and most advanced analysis of the antioxidant content of common foods to date shows that disease-fighting antioxidants may be found in unexpected fruits and vegetables, such as beans, artichokes, and even the much-maligned Russet potato.
Researchers found that small red beans contain more disease-fighting antioxidants than both wild and cultivated blueberries, which have been heralded in recent years for their high antioxidant content. In fact, three of the top five antioxidant-rich foods studied were beans.
The study also shows that nuts and spices, such as ground cloves, cinnamon, and oregano, are rich in antioxidants, although they are generally consumed in much smaller amounts than fruits and vegetables."
Find the entire list of top antioxidant foods here: http://www.webmd.com/diet/guide/20061101/antioxidants-found-unexpected-foods
If your budget can't stretch to cover blueberries at five dollars a half-pint, consider the red bean.
Reclaim your food, people.