Beef with White Beans and Ampalaya Leaves

High in fiber and antioxidants, beans aren't just good for the waistline, they may aid in disease prevention, too.
Beans have something else that meat lacks: phytochemicals, compounds found only in plants (phyto is Greek for "plant"). Beans are high in antioxidants, a class of phytochemicals that incapacitate cell-damaging free radicals in the body. (Free radicals have been implicated in everything from cancer and aging to neurodegenerative diseases like Parkinson's and Alzheimer's.)
Three types of beans made the top four: small red beans, red kidney beans, and pinto beans. And three others -- black beans, navy beans, and black-eyed peas -- achieved top-40 status.

Instruction for Beef with White Beans and Ampalaya Leaves


1 kilo beef tenderloin
1/4/kilo white beans
10-12 cups water
1 medium onion
salt or 1-2 tbsp fish sauce
1-2 bundles ampalaya leaves (bitter melon leaves)

How to Cook:

  1. Boil beef and white beans until both are tender
  2. Add onion and salt or fish sauce
  3. Add ampalaya leaves
Serving size:  4-6

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