Hello dear!

As you know I’ve been a vegetarian for most of my life now, starting when I left my parents home at 18, but I never liked beans. Beans where never sexy to me. Beans where starchy, meely things in a can that I avoided as best I could. Sometimes that made me feel like a unfit derailed excuse of a vegetarian so occasionally I would make myself eat a greasy burrito with loads of cheese.

Don’t know exactly what happened, but since about a year I’m loving the hell out of legumes. I can’t get enough of them...all of ‘em; black beans, creamy white beans, lovely buttery limabeans, nutty borlotti, puy lentls, beluga lentls... Not a day goes by where I just cannot wait to dig my spoon into a some kind of steaming bowl of spicy veggie beanstew.

And they love me right back, I’m happy to share.

The health properties of beans are not very wellknown. Usually flatulance is the best known feature of our legume-friends. Which is a bit sad, because what if I told you you were more likely to lose weight by adding a serving of beans to your diet 4 to 5 days a week, then if you’d ate 500 calories less every day? Because that is what studies show! Would beans sound more sexy already?
Beans regulate our bloodsugar, are packed with fiber, proteine and nutrients, work wonders on our gutflora and they taste just sooo comforting!

Oh and the windy thing? That’s just a matter of training your intestines to handle a bit more fiber, which is always a very smart idea.


This lunch was yesterday’s soup, but since I made it with all the leftover vegetables from our vegetable box, it was so packed with veggies, to call it stew is more apropriate.

Lima bean and veggie stew

1 onion, finely chopped
2 cloves of garlic, minced
1 fennel
1 small celeriac, diced
4 carrots, diced
1 head of broccoli
1 small jar or can of tomato paste
2 tablespoons of fennelseeds
1 tablespoon dried basil
2 tablespoons dried thyme
salt/pepper to taste
two cans or 500 grams of limabeans

Sauté the onions with the garlic, herbs and fennelseeds. Add the vegetables and let them simmer for a few minutes. Then add the tomatopaste and about a liter of water of more to the pot. Bring it to a soft boil and let it simmer for about 20 to 30 minutes. Add the beans and give them time to warm up.

Here’s a lovely lunch that will make you and your belly feel happy and warm!


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