Though the Blue Zones were initially discovered by Michel Poulain, Dan Buettner wrote the book on “lessons for living longer from the people who’ve lived the longest.” While I love the book and especially enjoy the social aspects of it, I was shocked to see that many of his recipes include olive oil. Of course, I believe first and foremost in Esselstyn’s research on preventing and reversing heart disease, so it was obvious that I’d make this recipe without oil.
You can add the potatoes or omit them, I often make this recipe without since my family gets sick of potatoes easily. Personally, I could eat them every day- but these are the concessions we make for our loved ones.
This is especially good with whole wheat bread or cornbread.
Ingredients
- 1 cup dry garbanzo beans
- 1 cup dry white beans
- 1 cup dry pinto beans
- 6 cups water (to cover dry beans, for soaking overnight)
- 1 yellow onion, diced
- 4 stalks celery, diced
- 3 large carrots, peeled and diced
- 5 cloves garlic, diced
- 2 bay leaves
- 2 tsp oregano
- 1 tsp black pepper
- 28 oz diced tomatoes
- 6 small or medium red potatoes, cubed optional- I often make this without potatoes.
- 6 cups water, for broth
Instructions
- Soak the beans in a large (non-metal) bowl overnight, covering with enough water to allow them to expand.
- Rinse beans thoroughly, until water runs clear with no foam or bubbles.
- Add onion and a little water to a large stock pot. Cook over medium-high heat until translucent.
- Add all remaining ingredients. Cook on medium-high for at least 1 hour, but Dan recommends letting it simmer all day on low. I've done both- whatever you have time for.
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