White Bean Stew

White Bean StewWhite 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.


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