Forget BLOOD SUGAR! Just 1 plate and you’ll be thankful! This is a real treasure!

Ingredients:

250 grams red beans, rinsed

Water

1 large onion, chopped

2 stalks celery, chopped

Chili pepper (optional)

Olive oil

1 tablespoon paprika

2 tomatoes, chopped

Salt

Fresh coriander leaves, chopped (optional)

2 cloves garlic, minced (optional)

Instructions:

Cook the beans: In a large pot, add the rinsed red beans and cover them with clean water. Bring the water to a boil, then reduce heat and simmer for 1-2 hours, or until the beans are tender. Drain the beans, reserving about 1 cup of the cooking liquid.

Sauté the vegetables: In a large skillet or Dutch oven, heat olive oil over medium heat. Add the chopped onion and celery and cook for 3-5 minutes, or until softened. If you’re using a chili pepper, add it to the pan at this time (seeds in or out depending on your desired spice level).