Beans are staples every kitchen should have. They are versatile, a great source of protein and nutrients and serve as a great base for spreads or can make a stew or pasta sauce hearty. Beans or bitsuelas as they are known in Filipino, are affordable and a serving size for 3-4 people will cost around P40. In this recipe we opted for white beans that are commonly found in the markets or the dry good section of the supermarket. Soaking the beans prior to cooking them is important to reduce lectins, phytic acid and enzyme inhibitors that cause gas. When you soak them for at least 24 hours ( we recommend 1 to 3 days!) you will notice the scum rise above the water- that’s all the nasty stuff that causes gas, problems in your gut and prevents nutrient absorption. Once these are removed, the beans are easier to digest.
White bitsuelas are versatile, and for this recipe, a great base to colour it pink with the addition of beets! Beets lower the risk of heart disease and are anti oxidants. They are immune boosting, a great source of vitamin C and are a good source of folate and betaine. C and help to carry oxygen to muscles while working out. We topped the bean- beet toasties with pansit pansitan, a native vegetable that grows wild in the Philippines because of its beautiful heart shape is good for the treatment of arthritis, fever and abdominal problems and kidney problems for starter. Its benefits are not just a nutrient boost, but a whole wealth of benefits!
- 1 cup white beans, boiled
- 1/2 cup boiled beets
- 1 clove garlic
- 1/2 cup olive oil
- salt and pepper to taste
- pansit pansitan for garnish
Soak beans for at least 24 hours.
Boil the beans.
Boil the beets and cube.
Add the beans and the beets to a blender. Add the garlic and olive oil and blend till all ingredients are mixed.
The result should be a hearty paste with a gorgeous colour !
Garnish with pansit pansitan for an extra boost of vitamins and a little crunch!