Brenda’s Maple-Ginger Red Beans
From the kitchen of The Blue Zones Solution.
- 1 cup dried small red beans
- ½ cup Vegetable broth
- 2 tablespoons maple syrup
- 2 tablespoons grated fresh ginger
- 1 tablespoon soy sauce
- ½ teaspoon salt
- Soak the beans in a large bowl of water at a room temperature for at least 8 hours or up to 12 hours. Drain and rinse the beans in a colander set in the sink.
- Put the beans and 3 cups of water in a large pot. Cover and bring to a boil over a high heat. Reduce the heat to a low simmer until tender, about one hour. Drain in that colander.
- Return the beans to its pot; set over a medium heat. Stir in the broth, maple syrup, ginger, soy sauce, and salt. Bring to a simmer and cook, stirring frequently, for a couple of minutes longer until slightly thickened before serving.
- TIP: Use small red beans, not red kidney beans.
- TIP: If you want to add some diced carrots, onions, and celery, cook ½ cup of each in a tablespoon olive oil in a large skillet over medium heat for five minutes, stirring often, then add to the beans with the broth.
- TIP: You can also use 2 ½ cups drained and rinsed canned beans or precooked beans; simply skip steps 1 and 2 and add them in step 3 with other ingredients.