here is a really simple meal with some strong, basic flavors. have you ever sat down to a meal that you know was simply prepared well, and reminded how good simple foods can be when they are done well? this happens to me every once in a while, so i though i should share a recipe that did just that for me.
chicken thighs are perfect for the grill. their higher fat content keeps them from drying out in the smoky heat. plus, chicken thighs are totally delicious and super cheap. tomatoes get really sweet and a little smoky on the grill. the easy 2 ingredient marinade works perfectly and quickly to add tons of flavor.
unlike many on a modified primal diet, i am not afraid to include beans every so often into my diet. i will eat them once a week or so. eaten in moderation, beans are a healthy way of filling up on good plant-based protein and fiber.
my only stipulation is that i eat them only when properly prepared by soaking for at least 24 full hours, with 3 or 4 changes of water. this ensures digestibility, decreasing the chances for… ahem… intestinal distress. we all know that beans are famous for giving us excess amounts of gas, discomfort, even cramping and pain. this is typically because they have not been soaked, rendering the shell of the bean cooked, but the inside of the bean still raw and indigestible.
soak your beans. your intestines will thank me.
dijon mustard is the magical ingredient in most of our recipes lately, especially in this one. a little bit goes a long way, so you don’t need to add much else to the dish.
the second magical ingredient is almond oil. almond oil imparts toasty richness to the beans. the full flavored oil spreads nicely among the beans and keeps them from sticking together. if you do not have almond oil, i highly recommending dolling out the cash for a bottle. it costs the same as olive oil, and can be used in so many applications. if you really don’t feel like you want to buy it, a few substitution choices could be a fruity olive oil, butter, or bacon fat.
this recipe serves 2 fairly large portions.
cook the beans before you even start the grill, minding timing on this meal because the beans take over an hour, while the kebab take about 20 minutes once placed onto the grill.
white beans dijon with sun-dried tomatoes and almond oil
for the beans:
1/2 cup dry white beans (i like great northern)
several cups cold water
2 tbsp dijon mustard
3 tbsp almond oil
few tbsp sun-dried tomatoes, chopped
method: soak rinsed beans in clean water for at least 24 hours, changing water 2 times during that period.
place beans in a pot and cover them with 2 cups of water. do not salt the water. bring to a boil for 15 minutes.
turn heat down to medium. simmer for one hour or until beans are tender. add water if needed as it evaporates.
drain beans. stir in dijon mustard, oil, tomatoes, and a pinch of salt. keep warm over stove top.
chicken and tomato kebab
3 medium chicken thighs, cut into 1″ pieces
2 cups sweet, tiny tomatoes
3 tbsp dijon mustard
3 tbsp red wine vinegar
method: combine all ingredients and marinate. these can be marinated for up to 24 hours, but 1 hour is sufficient. place on skewers keeping them on separate skewers because they will get done at different rates.
get grill piping hot and grease grill grates. grill for 20-30 minutes, turning once. the tomatoes are super delicate once cooked, so be careful when moving them around the grill.
serve over beans and enjoy a smoky, comforting meal. a cold chardonnay would be awesome with this meal.