Here’s a recipe for one of our favourite Detox meals – the bean crock. Enjoy!

Bean Crock

2 cups of beans (eg butter beans, chickpeas, kidney beans, aduki beans) either soaked overnight and boiled in fresh water for one hour, or 2 tins
1 tablespoon olive oil
1 onion, peeled and diced
2 large cloves garlic, crushed and diced
1 leek, chopped
3 large tomatoes (avoid if arthtitic), chopped
1 sweet potato, peeled and chopped
Vegetable stock or tomato passata
Paprika, pepper
Mixed dried herbs
Handful of chopped parsley

Heat the olive oil in a sturdy pan at a medium heat. When hot, add the onion and the garlic and keep moving until translucent. Be sure to not to burn. Add a good pinch of paprika to colour the mix. Add the leek and sweet potato, and saute for a few minutes. Add the beans and stir, ensuring the colour of the paprika covers all the beans, adding more if necessary and to taste. After a few minutes, add the stock or passata and water, until the mixture is well covered. Add a little pepper if necessary. Throw plenty of mixed herbs in. Put the lid on, and put into the oven at a low heat for at least 3 hours if using dried beans, or one hour if tinned.
To finish, throw the chopped parsely over.

Read the Original Article at Ard Nahoo Eco Retreat Blog