Tom Brady’s Beans Fuel Super Bowl Victory for Patriots
February 6, 2017 Dr. Neal Barnard
Congratulations to New England Patriots quarterback Tom Brady, whose plant-fueled diet powered a historic Super Bowl victory for the New England Patriots last night!
Brady—the first quarterback to win five titles—is on the growing team of athletes, including Venus and Serena Williams and Novak Djokovic, who are breaking records with beans and Brussels sprouts. He eats a vegetable-heavy diet that includes plenty of brown rice, quinoa, millet, and beans. But Brady’s biggest power play may be tackling the myth that milk does the body good by ditching the dairy.
Join me in celebrating the New England Patriots’ Super Bowl victory with these Boston Baked Beans!
Boston Baked Beans
Makes about 8 1-cup servings
2 1/2 cups dry navy beans (or other small white beans)
1 onion, chopped
1 15-ounce can tomato sauce
1/2 cup molasses
2 teaspoons stone-ground or Dijon mustard
2 teaspoons vinegar
1/2 teaspoon garlic granules or powder
1 teaspoon salt
1 teaspoon torula yeast (optional)
Rinse beans thoroughly, then soak in 6 cups of water for 6 to 8 hours or overnight. Discard the soaking water and place beans and onion in a pot with enough fresh water to cover the beans with 1 inch of liquid. Bring to a simmer, then cover and cook until beans are tender, about 2 hours.
Add tomato sauce, molasses, mustard, vinegar, garlic, salt, and torula yeast, if using. Cook, loosely covered, over very low heat for 1 to 2 hours. Or, transfer to an ovenproof dish and bake covered at 350 F for 2 to 3 hours.
Slow cooker variation: Place cooked beans into a slow cooker with remaining ingredients. Cover and cook on high for 2 to 3 hours.
Per 1-cup serving: Calories: 294; Fat: 1.1 g; Saturated Fat: 0.1 g; Calories from Fat: 3.5%; Cholesterol: 0 mg; Protein: 13.2 g; Carbohydrates: 59.9 g; Sugar: 14.8 g; Fiber: 16.7 g; Sodium: 596 mg; Calcium: 157 mg; Iron: 5.1 mg; Vitamin C: 5.7 mg; Beta Carotene: 112 mcg; Vitamin E: 0.7 mg
Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.
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