One of the best parts about having an awesome relationship with my body is that I get to be curious about what works for me to eat and approach cooking like an experiment. For a long time I steered clear of beans, because they tended to really upset my stomach. Despite this, I have made a conscious effort to lower my soy intake recently and have mostly eliminated protein powders from my diet, and (of course) I felt myself craving protein. I have had some success with adding sprouted lentils and mung beans back into my meals, and with this recipe I decided to take the plunge and see if other small beans would work too.
I used canned beans for the recipe, and I chose Eden brand, because they are prepared with a seaweed called Kombu, which tends to make them more digestible. Be sure to rinse your beans thoroughly to make them easier on the gut!
|Mexican-style savory baked oatmeal|| |
- 1 T olive oil
- ½ medium red onion
- 3 cloves garlic
- 1 lime
- 1 cup chopped cilantro
- ½ cup nutritional yeast
- 1.5 T baking powder
- 2 cups gluten free rolled oats
- 2 cups water
- ½ cup salsa
- 2 cups pinto beans
- ½ cup black olives
- salt and pepper to taste
- Preheat oven to 350 degrees.
- Heat olive oil over medium heat in a 9" cast iron skillet.
- Saute the onion and garlic, adding in fresh squeezed lime juice as they start to sizzle.
- Mix cilantro, nutritional yeast, baking powder, and oats in a bowl.
- Slowly fold in water, salsa, pinto beans, salt and pepper, and black olives. Stir until thoroughly mixed.
- Pour mixture into cast iron skillet and give it a stir to incorporate the onions and garlic.
- Bake for 50-60 minutes, until the top is golden brown and looks just a touch crispy around the edges.
- Top with salsa and guacamole and serve with a salad or some grilled veggies for a balanced meal!