Being rich in protein, fiber, and so-called slow-release carbs, kidney beans are particularly effective at maintaining healthy levels of blood sugar when included with meals.
- 1 onion
- 2 Tbs oil
- 1 Tbsp cumin, seeds or ground
- 11 oz carrots
- 1 stock cube
- 2 1/4 boiling water
- 1 can (15oz) red kidney beans
- Wash, peel and chop the onion and place into a saucepan with the oil and cumin.
- Wash and chop the carrots and add to the pan.
- Cook on a low heat for 5 to 7 minutes or until tender, stirring frequently with a wooden spoon or heatproof spatula.
- Dissolve the stock cube into boiling water.
- Pour the stock into the pan and bring to the boil. Turn down the temperature and simmer for 20 minutes until the carrots are tender.
- Drain and rinse the kidney beans, add to the pan and heat through.
- Transfer everything into the blender and pulse until smooth.
- If you want, you can add a few tablespoons of natural yoghurt after blending for a creamy taste.