White beans are an excellent source of fibre and protein. They are loaded with antioxidants and have good amount of detoxifying enzyme, molybdenum. They contain carbohydrates but have a very low glycaemic index and produce alpha-amylase that helps to regulate fat storage in the body. They are also very good supply of magnesium.
1 cup of white beans (flageolets) – soaked overnight
1 red pepper
1 small leek
1 tsp thyme or rosemary
1 tsp cumin
1 tsp sea or Himalayan salt
½ tsp cayenne pepper
1tbsp olive oil
2tbsp milled flaxseeds or porridge oats – optional
Place the soaked beans in 2 cups of water and bring to boil. Add thyme, cumin, salt, cayenne pepper and olive oil. Reduce the heat and simmer for 1 and ½ hour until the beans are soft.
Add chopped pepper and leek and simmer for further 30min until the vegetables are soft. To thicken the stew, add milled flaxseed or oats.