“Why beans for breakfast?” The author says that since beans take longer to digest than many other foods, breakfast is the ideal time to eat them, because you will then have all day to digest. And it’s hot, savory, and a good, filling breakfast. (A friend of ours tells us that beans at breakfast is good for her blood sugar, too!)
½ cup split peas
¼ cup lima beans
¼ cup garbanzo beans
1 teaspoon basil
¾ teaspoon salt
2 cups water
¼ cup onion, chopped
1 bay leaf
Put all ingredients into slow cooker. Set to cook on high until the beans come to a boil. Then turn it to low to cook overnight. More water often needs to be added in the morning. Enjoy with toast or hot cereal. Also try the Red Bean Mix or the White Bean Mix, which you will find below. (Use 1 cup for each batch of Breakfast Beans.)
Red Bean Mix
1 ¼ cups pinto beans
1 ¼ cups kidney beans
1 cup black beans
1/3 cup mung beans
1/3 cup green split peas
White Bean Mix
2 cups lima beans
2 cup small white beans
½ cup yellow split peas
Recipes out of the Blond Box 