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My New Roots x Beanstory

Welcome to My New Roots Grow!

I’m Sarah Britton, holistic nutritionist and chef, founder of the My New Roots blog, and author of My New Roots and Naturally Nourished, and I am beyond excited to share with you a very special collaboration with my friends at Beanstory, promoting the beauty and simplicity of well-farmed wholefoods! 

My New Roots Grow offers:
Exclusive recipes
Virtual community hangs
Cooking demos
Podcast-style interviews
Elemental Rhythm Breathwork sessions
Professional photography to print at home
Movement classes
… and you’re invited to join! 

Below you’ll find the story behind the beans, a recipe highlighting this show-stopping mix of legumes, and some tips for preparing dried beans to increase their many benefits. 

On behalf of Beanstory and the My New Roots team, we’re so glad you’re here, enjoy!

Big hugs,
Sarah B

The Story Behind the Beans

“I consider myself an environmentalist – I care about what is done to our surroundings, our environment, I would never ever do it any other way.”

Read more about Ed Cohen, farmer of the Organic Heirloom Bean Blend, and the technique of dry farming.

“Beans are… kind of this ideal metaphor for our desire to slow down and live a more conscious life.”

Read about co-founders Katherine and Maggie and their passion for building a sustainable, simple, and meaningful business around beans.

Soak your beans!

Soaking beans in fresh, filtered water with a splash of apple cider vinegar will liberate nutrients, break down hard-to-digest sugars, and deactivate antinutrients such as phytic acid that bind to health-promoting minerals like iron, zinc, and calcium. 

Garlicky Mixed Heirloom Bean & Fennel Stew


1 cup / 280g Beanstory Organic Heirloom mixed beans
2 tsp. fine sea salt divided
2 Tbsp. ghee or expeller-pressed coconut oil – learn how to make ghee!
2 medium / 350g yellow onions
6 cloves garlic minced
1 medium / 500g fennel bulb sliced lengthwise into thin strips
1 ½ tsp. smoked paprika
A few springs fresh thyme or 1-2 tsp. dried
2 bay leaves
Pinch crushed chili flakes
½ tsp. freshly cracked black pepper
2 Tbsp. tomato paste
1 ½ cups vegetable or chicken broth – learn how to make bone broth!
1 large can 28oz. / 796ml crushed tomatoes
3-4 slices lemon
1 Tbsp. honey or maple syrup
2 cups / 50g lightly packed shredded kale leaves
1 tsp. fennel seeds
cold-pressed olive oil to garnish


1. Soak the beans overnight in plenty of fresh filtered water, or for at least 8 hours. Drain and rinse well. Place in a cooking pot with more water, bring to a boil, reduce to simmer, and cook covered for about 45 minutes until the beans are tender. Add one teaspoon of the salt towards the end of cooking, then turn off the heat and let the beans sit in the salty water until you’r ready to use them (this can be a few days ahead).

2. Heat a knob of oil in a large stockpot. Slice onions and add to the pot with about half a teaspoon of the sea salt, stir well to coat and cook for about 7-10 minutes until the onions are lightly golden and silky.

3. Add the garlic and cook for two minutes. Add the fennel, smoked paprika, thyme, bay, crushed chilli flakes, and black pepper, stir well to coat. Cook for 10-15 minutes, stirring often, until the fennel is tender. If the pot become too dry at any point, add a touch of broth.
Add tomato paste and let cook for 2 minutes, then add the broth, crushed tomatoes, and the slices of lemon. Drain the beans and add to the pot. Bring to a boil, reduce to simmer and cook or 20-45 minutes until the flavours have developed to your liking. Add the honey, stir, taste and adjust seasoning if desired.

4. In a dry skillet over medium heat, toast the fennel seeds until fragrant. Remove from heat and grind a few in a mortar and pestle, or with the back of a spoon. Set aside for garnish.

5. Just before serving, add the kale and stir well to combine. Remove from heat and let the residual warmth wilt the greens.

6. Ladle the stew into bowls, drizzle generously with olive oil, and top with the toasted fennel seeds. Say thank you, and enjoy.

Serves 4-6

My New Roots Organic Heirloom Mixed Beans

This mix consists of seven different varietals, each sustainably dry-farmed in Northern California by our partner, Ed Cohen

100% organic certified beans (Andino, Black Coco, Cranberry, Peruano, Rio Zape, Tiger’s Eye, and Zuni Gold) from Humboldt County.

Cook, Learn, Move, & Grow

If you’d like more inspiration to ignite your passion in the kitchen, to find pleasure in the simplicities of everyday, to feel good in your body, and connect with others around the world doing the same, join My New Roots Grow.



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What People Say About Grow

“I’m lovin’ Grow! I feel like I’ve been invited into your kitchen, and we’re just hangin’ out getting ready to to sit down for a meal — it’s so lovely! The amount of work and heart that you put into Grow shows, it’s absolutely stunning.”
Cassie, USA

“I am so impressed with the garden section — it shows an obvious passion for plants and farming and I can only imagine what you’ll continue to add! The content is layered so perfectly and so easy to navigate. You have pretty much covered everything when it comes to home gardening. I particularly love the focus on family life as it’s exactly how I want my child to grow up, understanding the earth beneath him.You have truly developed an amazing platform for everyone!”
Michael, Australia

“Thank you for creating this space that will keep on growing into its beauty and potential. And even bigger thank you for My New Roots blog, and for all the content and wisdom you share on Instagram! You do lots of educating about the ingredients and impacts of our food choices with a holistic approach and I love that you share your love of nature and growing/gardening — look forward to even more!”
Jana, Canada

“I’ve been taking a break from social media since last September. I needed to focus inwards and really think about what I needed. One of the things I’ve reflected on from social media is that I miss your smiling face and warmth. I’m thrilled to find Grow — I think it’s a fantastic idea and I’m so pleased to reconnect consciously.”
Annabel, Canada