Beth Warren Nutrition Blog

BENEFITS OF BONE BROTH WITH FASULIA RECIPE

by Beth Warren November 17, 2017

Bone broths are rich in nutrients, help boost healing, have great flavor and are easy to digest. When bones and its ligaments are simmered in liquid,healing compounds like collagen, proline, glycine and glutamine are released. They also have chondroitin sulfate and glucosamine, which may help reduce inflammation, arthritis and joint pain.


Bone Broth with Saute Veggies: This will give the vegetables a delicious flavor. After the bone broth is made freeze it and throw a few cubes into the vegetable pot as there being steamed.


Bone Broth Soup: Instead of chicken or vegetable stock, use bone broth as a base for soups.


Bone Broth “Coffee”: Instead of coffee, people are opting to drink bone broth in the morning for their boost of energy.


Bone Broth Eggs: Bone broth can be used as a replacement for milk in eggs to help add fluff.


Bone Broth Pasta: Using bone broth as a liquid base for pasta, which will absorb its nutrients and flavor.


Bone Broth Mashed Potatoes: Instead of using milk, bone broth can be used to help fluff and give flavor to a mashed potatoes recipe.


How to make bone broth:
Add chicken or beef bones to pot
Add enough water in the pot to cover everything
Add vinegar and let it stand for 30-4- minutes
Bring to a boil then let it simmer for 12-48 hours. Beef bones may take longer

My Fasulia Recipe

Originally in my book LIVING A REAL LIFE WITH REAL FOOD. Fasulia-great northern beans with marrow bones and meat

Ingredients

2 garlic cloves, chopped


1 onion, chopped


2 tablespoons canola oil


1 lb flanken or beef chuck in 2-inch cubes or 3 beef marrow bones


1 cup dried Great Northern Beans soaked overnight in refriderator and drained


2 tbs. tomato paste


1⁄2 tsp. ground cinnamon


3⁄4 tsp. Kosher salt

Instructions

Sauté garlic and onion in canola oil over medium heat about 4-6 minutes, or until onions are translucent.


Add 2 quarts of water to the saucepan.

 

Reduce the heat to low and simmer, uncovered, for 2 hours or until the meat is tender. Skim off any foam that rises to the top.


Add the beans, tomato paste, cinnamon, alt. raise the heat to medium-high and bring to a boil.

 

Reduce the heat to low and simmer, covered, for 2 hours.

 

Cook longer if a thicker consistency is desired.

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