Kale Broccoli & Hempseed Bean Bowl
Beans are easy to make, they're quick if you have an instant pot, and they're versatile and can be made into a variety of dishes, including this recipe. Beans are also on the affordable side, and they're even cheaper if you're able to buy them in bulk. They're high in protein and fiber, so they're filling and make a good meat replacement. You can even make a meatless burger with them. There are many different kinds of beans out there, so feel free to swap your favorite beans into this dish if you'd like. I used pinto beans for this recipe, mainly because I have found pinto beans to be versatile in ways I had not realized. I have made cheese sauce with white northern beans because they take on the nutritional yeast cheese flavor well. One day I didn't have white beans, so I tried pinto beans and found they worked just as well. So now I can swap out pinto beans in white bean dishes any time I don't have white beans on hand. I prefer dry beans to canned beans, and while canned beans can be quicker, there are things in canned beans that, for me, leave much to be desired. The first of which is the sodium content of canned beans. There are more than 400mg of salt in just a 1/2 cup of beans compared with just 10mg in dry beans. I like to control the salt, being that 55% of African Americans have high blood pressure and it can run in families.