Vegan Barbecue Beans—Two Versions скачать в хорошем качестве

Vegan Barbecue Beans—Two Versions

Having promised to bring the barbecue beans to a Fourth of July dinner party, I decided to play with a couple of recipes, and invite you into my kitchen for the experience. Both of these are vegan, gluten and oil free, and delicious. There is Dr. Joel Fuhrman’s light and refreshing version, that uses either your own home cooked beans or canned, and Jill Nissinau’s dense and richly spiced Instant Pot version made from dry beans. In many areas of the world beans are rightfully served for every meal, including breakfast. Dan Buettner, author of The Blue Zones, recommends that we eat beans every day, as is done around the world in the areas with the healthiest centenarians. I used blackstrap molasses in both recipes. I’ve always enjoyed the flavor and yet haven’t used for years. This dense, almost burnt caramel flavor sweetener, is a good source of iron, and a natural source of calcium, magnesium, potassium, vitamin B6, and selenium. As it turned out, I enjoyed both recipes and in the end, because I needed to bring a large pot of beans, mixed the two together to then bake and take hot to the party. All recipes are meant to play with, and you can have fun tweaking these to create the flavors that you like best in your barbecue beans. Enjoy! PRINTABLE RECIPES: Instant Pot: https://nansimonsen.com/dishes/instan... Baked: https://nansimonsen.com/dishes/barbec... Get your copy of Aging Powerfully: http://amzn.to/3qtGH2N FOLLOW ME HERE: Like me on Facebook:   / agingpowerfullywithnan   Find me on Instagram:   / agingpowerfullywithnan