Beans and peppers: more protien, less fat and great taste

Day 2 of eating for our health. Steve has survived another 24 hours of a generally vegetarian diet with small bits of meat thrown in to keep him happy. 

Though I am a committed vegetarian who wants to help people who want to be vegetarian to find great recipes to keep them on the path, I am thoroughly convinced that some people "need" meat in their diets as much as I do not need it. So, I accommodate everyone for whom I cook. No sugar, no wheat, no peanuts, extra spinach, extra grains, extra meat...whatever.

If Steve is willing to try a more heavily vegetarian menu, I can certainly tolerate a bit of flesh on the side as long as it's not on my plate.

The main dish at dinner was high in fiber (6g), high in protien (8.5g), low in fat (1.8g), low in sodium (100mg) and had no cholesterol. And, frankly, it was delicious.

Beans are higher in protien than eggs. A large egg has about 6 to 6.5 grams of protien while most beans have about 7 or 8 grams.  It is true that a 4 ounce hamburger has nearly three times that, but it also has 10.5 times the  fat (19 grams).

You decide.

These beans melted in your mouth. Paired with a spiced up multi-grain corn bread and some roasted carrots, these are a delicious main meal on their own. If those carnivores want to muck it up with flesh, let 'em...it leaves more of the good stuff for me. 

Beans n' Peppers

1 teaspoon of olive oil
1/4 of a large red onion, chopped
1 yellow pepper, chopped
1 can of Great Northern beans, drained and rinsed
1 tablespoon of dried tarragon leaves
Ground cayenne pepper, to taste

• Heat the oil in a skillet over medium heat. 
• Stir in the onion and the sweet pepper, and cook until tender. Mix in the beans.
• Season with tarragon leaves and the cayenne pepper.
•  Continue cooking, stirring occasionally, until the beans are heated through.

Vegan.