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The Mold Detox diet limits beans and lentils to about 1/2 cup at a time, and this recipe works out to about 1/4 cup of kidney beans per serving, so it is likely tolerated by many. If you prefer to always avoid kidney beans, please tap it and change its rating to Red.
The Mold Detox diet limits beans and lentils to about 1/2 cup at a time, and this recipe works out to about 1/4 cup of chickpeas per serving, so it is likely tolerated by many. If you prefer to always avoid chickpeas, please tap it and change its rating to Red.
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Bring a large saucepan of salted water to a boil. Add the green beans and cook for 3–4 minutes, until bright green and just tender with a slight snap. Drain in a colander and immediately rinse under cold running water until completely cool.
In a small bowl, whisk together the apple cider vinegar, sugar, vegetable oil, salt, and black pepper until the sugar is fully dissolved.
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