Bean Diet Recipes

• 6 sprigs fresh thyme, or 1 teaspoon dried
• 1 bay leaf
• 5 cups boiling water
• 1/2 teaspoon salt
•  1 onion, chopped
• 4 cloves garlic, minced
•  1 pound dried beans

 Soak beans in enough cold water to cover them by 2 inches for 6 hours or overnight. Add onion, garlic, thyme and bay leaf. Pour in boiling water. Cook, covered, on high until beans are tender, 2 to 3 1/2 hours. Add salt, cover, and cook for 15 minutes more.

• 2 15-ounce cans black beans, rinsed
• 2 cups shredded red cabbage, (see Tip)
• 1 large tomato, diced
• 1/2 cup minced red onion
•  2 tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt
•  3 large ears of corn, husked
• 1/3 cup pine nuts
• 1/4 cup lime juice

Bring 1 inch of water to a boil in a Dutch oven. Add corn, cover and cook until just tender, about 3 minutes. When cool enough to handle, cut the kernels from the cobs using a sharp knife.Meanwhile, place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2 to 4 minutes.Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add the corn, pine nuts, beans, cabbage, tomato and onion; toss to coat.