Beans, beans good for your heart, the more you eat…

…the more you’re smart!

I know, supposed to be ‘the more you fart’.  But, I’ve taken liberties with this rhyme.  Not because we don’t say that ‘f’ word.  (Actually, it’s quite a popular word in our home these days, eliciting uncontrollable giggles… along with a few others in the ‘privates’ and ‘potty’ categories.)  

We changed it up one night at dinner, playing around with the rhyme. Then I took the game one step further.  Now, we (okay, I) rhyme foods that our kids like – and don’t like.  At our table, you’ll hear “chickpeas, chickpeas, good for your bick-knees“.   Makes absolutely no sense, right?  But, the girls think it’s funny (our eldest typically rolls her eyes, but with a smile in tow).  I continue by telling them where the bick-knees are – on the back of their leg behind their knees.  Yep, chickpeas help to bend the knees, didn’t you know?! 

Similarly, quinoa is good for your ‘bean-wa’, carrots are good for your parrots, and zucchini is good for what else, but your ‘bobinni’.   Can’t tell you for certain where your bobini is, it changes from time to time.  Our middle child often buys into the game, saying ”not for real life, right mom?, there’s no such thing as a ____, right?“  She has to double-check that there isn’t a parrot hanging out under her armpit.  Or a wennel between her toes that makes them wiggle (from eating fennel, obviously).

Sometimes, just sometimes, this rhyming business encourages them to eat an extra bite, if just for the fun.  Or, as with our middle child (aka ‘the picky one’), might help her nibble on that leaf of spinach.  And, many times it has no effect on whether they eat the particular food.  Whatever the outcome,  it’s fun to watch their reaction to their foolish mom, who apparently gets too big a kick out of this game.  

But, one day, they will remember these dinner hours of rhyming veggies and beans and more, and have a warm and happy association with family dinners.   And, kids always need plenty of material to poke fun at their parents, right?  I’m stocking their embarrassment pantry.

Now, just to be sure you’re also good and smart, here’s my Molasses Baked Beans recipe from Vive le Vegan.  Enjoy!

2 cups dry navy beans (roughly 1 lb), rinsed
20 cups water (to boil beans twice)
2 large red onions, roughly shopping (about 4 1/2 cups)
3 cups water (for sauce)
1/2 cup blackstrap molasses
1/2 cup ketchup
3 tbsp tamari
2 tbsp apple cider vinegar
1 tbsp curry powder
2 tsp dry mustard
1/8 tsp ground cloves
freshly ground black pepper to taste
2 dried bay leaves

In a large pot over high heat, combine the beans with 10 cups of water. Bring to a boil, and let boil uncovered for 7-8 minutes (reduce heat if it begins to boil over). Drain and rinse beans and rinse cooking pot. Return beans to pot with another 10 cups of water. Bring to a boil, reduce heat, and cook on medium-low heat partially covered for 30-35 minutes. Drain and rinse beans once more.

Preheat oven to 350 degrees F. In a large casserole dish with a lid, combine the beans with the remaining ingredients. Cover and bake for 3 1/2 -4 hours, stirring occasionally, until the sauce has thickened and beans are tender. To thicken sauce more, remove lid and cook for another 15 minutes or more. Remove bay leaves and serve. Makes 6-8 servings.

Note:   I recently made a double batch of these beans in my crock pot.  (I have this KitchenAid crockpot, which is quite large and can accommodate the double batch.)  The beans cooked up beautifully in the slow cooker, so if you want to cook a batch in your crock pot, you can do so.  You will need to soak the beans overnight – or do a quick soak (by boiling/soaking as outlined in the recipe).  After this step, you can cook in your crock pot, following directions of specific model, and allowing more cook time (5-8 hours, depending on model).