Beans are a staple of our diet. We eat a lot of black beans, chickpeas, and lentils. They’re cheap, and they’re good for you (although this camp has a valid reason for avoiding them). With most beans we soak them Nourishing Traditions style to get rid of the phytic acid and the side effects of beans.
This is a great recipe because it’s so adaptable. We’ve used Italian seasoning, cumin and chili powder, and you could even add cheese on top. It’s great with carrots, mushrooms, peppers, and even tomatoes. You could substitute quinoa for the brown rice, and you may even want to throw some fish filets on top and cook for 20 additional minutes.
- 3/4 cup lentils
- 1/2 cup brown rice
- small onion, chopped
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon sea salt
- 3 cups beef or chicken broth
Preheat oven to 300°. Mix all ingredients in a 2-quart baking dish. Cover with foil and bake for 1 1/2 hours.