I’ll confess that I love a hot lunch. Just throwing a sandwich together at lunchtime fills my stomach, but doesn’t satisfy me as much as something warm from the stove. Last week, I needed to use up some potatoes that were going to go bad, and also use up some of the monster kale plant in my garden. So I experimented and came up with this!
This is my Sprouted Bean Trio, from CostCo. It cooks really fast, about 5 minutes of boiling and 10 minutes to rest. Easy Peasy. For this recipe, I used 1/2 cup.
Usually I cook the beans in water and drain the excess, but I wanted a gravy, so I cooked it in Beef Better Than Boullion. I used about 2 cups of broth (2 cups water and 2 tsp Better Than Boullion.) This was a bit more than the beans called for, so I would definitely have broth left over.
I added three leaves of ginormous kale from my garden. After removing the thick stems, I cut the kale into thin strips and tossed in into the pot to cook with the beans.
After about 7 minutes of boiling (I think the beans need a little more time than the package calls for) I added a tablespoon of soy sauce and used cornstarch to thicken what was left of the broth into gravy.
Here it is after cooking and thickening.
I added this to the top of a baked potato and topped it with chopped green onions. It turned out to be really tasty, and I had enough for about three meals! (Hubby likes the simplicity of a sandwich or a potato with a can of chili, so I had this all to myself!)
What are you making this week?
Linking up at Allergy Free Wednesdays and Gluten Free Fridays
2 thoughts on “Sprouted Bean Potato Topper”
This looks/sounds really interesting.
It was great to find you on Gluten Free Fridays this week! I'm a big fan of a hot lunch, and this looks like the perfect choice to keep me running the rest of the day. Thanks for sharing!