Burdle's 'you guys interested in bean recipes?' edited

[Burdle]

There are GOOD carbs in many of the ingredients: onions, peppers, tomatoes, beans. Remember, we don't count carbs on SBD. If you are getting 6-8 servings out of this recipe, you are eating less than 1 serving of beans at a time (a serving of beans is 1/2 cup). You could even add more beans to the recipe if you wish.
Sounds good!
Hugs,
Burdle The Bean Queen
172/122/120 started 1/5/04

[Spicey477]

Thanks Burdle!
This is a great tasting chili and like I said, I can make a pot and it lasts for a few days, so that is always good too!:) I know I am not supposed to count carbs, but it is hard to ignore them, plus when I see a large carb gram count I get worried because sometimes I am not sure which carbs are good or bad! Thanks again for the thumbs up!

[recipelover]

I know I am not supposed to count carbs, but it is hard to ignore them, plus when I see a large carb gram count I get worried because sometimes I am not sure which carbs are good or bad! Thanks again for the thumbs up!

You may want to read and/or study the Phase 1 allowed foods (and Phase 2 when you get there). You have several places to check:
1--buy either of the books--SB Diet (blue book) or Good Fats Good Carbs reference book
2--check it out from your local library
3--read and study the guidelines and food lists in Kimboroni's or the other site that I have in my recipe summary sticy (at the top in Diet Basics).

It will make you familiar with foods that are allowed. You need to really forget about the word "carbs" and learn about what foods are good to eat and what foods are to be avoided.

[Burdle]

From the South Beach Diet Daily Dish:
Four Reasons to Eat Beans
Beans are a great addition to any Phase of the South Beach Diet—. Here's why:
Curb your cholesterol. Beans are a major source of soluble fiber, which helps to remove cholesterol from the body before it's absorbed.
Relieve your insulin woes. The soluble fiber in beans also aids in the creation of insulin receptor sites and helps to lower the amount of insulin floating through the bloodstream.
Fulfill your dietary needs. In addition to fiber, beans are high in protein, folic acid, potassium, iron, calcium, and B-vitamins. On the flip side, they're low in cholesterol, fat, and, for the most part, sodium (stay away from canned beans unless they're the low-sodium type).
Delay your hunger. In general, beans digest slowly, causing a sustained increase in blood sugar while preventing frequent hunger pangs.
Burdle The Bean Queen
172/123/120 started 1/5/04

[Burdle]

This was recently posted by ami, from The Daily Dish:

Counting Beans
· One 15-ounce can of beans = one and one-half cups cooked beans, drained
· One pound dry beans = six cups cooked beans, drained.
· One pound dry beans = two cups dry beans.

Bean Tip:
If a recipe calls for tomatoes, lemon juice, wine or vinegar, add when beans
are almost tender. Acid delays softening.

Bean Tip:
To prevent skins from bursting, simmer gently and stir as little as
possible.

Bean Tip: Beans Can Suppress Your Appetite for Hours

Reseachers have discovered that eating beans can suppress your appetite for
up to four hours. In a Swiss study, subjects who ate a meal containing
mostly beans did not feel hungry again as quickly as subjects who ate a meal
of mostly potatoes, which are digested quickly. In a follow-up study,
scientists found that people on a weight-reduction, 1,000-calorie diet plan
felt more satisfied in a bean dish was included in each meal.
Scientists believe beans ward off hunger because they take a long time to
digest. This caused a slow, steady increase in blood sugar for three to
four hours. This is important for diabetics. But keeping glucose on an
even keel may also help nondiabetics. It may even prevent diabetes. High
insulin levels are thought to reduce the sensitivity of insulin receptors,
Which in some people may contribute to development of diabetes.

[Dolly-VA]

I made this today for dinner. I did a couple things different and I'll put them in parenthesis beside the original recipe. This is a totally awesome, delicious dish! My mother and I ate far more than we expected and still could have eaten more.

Original recipe posted by zika, on 4/26/04

New England Apple Bean Bake

4 tbsp oil (3 tbsp)
3 cups cubed tart cooking apples, peeled (2 granny smiths)
1/2 cup chopped onion
1/2 cup sugar substitute (1/4 c real maple syrup and 1/4 c splenda maple syrup)
1/2 cup diced tomatoes (1/8 c tomato paste=2 tbsps)
1 tsp cinnamon
1 tsp salt (1 tsp onion salt)
1- 48 ounce jar Great Northern Beans , drained (12 oz bag dried tiny red beans, cooked. These were soooooo good.)

Melt the oil in large skillet, add apples and onions. Cook stirring occasionally for 10 minutes or until the apples are tender.

Add sugar, tomatoes (or paste), cinnamon and salt.

Place the Beans in a 2 quart casserole, pour the apple mixture over the beans and mix well. (I mixed together in the pan then poured into a sprayed casserole. I don't think it matters.)

Bake in a preheated 375 oven for 1 hour. P2 & P3

[Burdle]

Hi, Dolly. What are tiny red beans? Do they have another name? I've never seen them in my local stores...
Hugs,
Burdle

[Dolly-VA]

Hi Burdle! I just found a great link (and in the process found out their other name.) I think these are my favorite beans now.
http://www.adzuki.com/

Here's the product I bought:
http://www.asiafoods.com/asi/showdetl.c ... 31&CATID=9

[Burdle]

I am quite familiar with adzuki beans. It is also spelled aduki. They can act as a natural diuretic for some people, and are one of the most healthy types of beans to eat. They can be purchased in an Oriental grocery store, and some healthfood stores have organic adzuki beans, Arrowhead Mills has them in 1 lb. bags.
One of the early books I read about health, 'Food and Healing' by Annmarie Colbin, mentions adzuki beans as a healing food.
You done good, Girl.
Hugs,
Burdle

[Burdle]

From a PM from LOWCARBnBARB:
Hi Burdle...

Great Bean thread. I must admit that I only skimmed it as it's quite large but here is a recipe that I just love and fits well with SBD. My friend is Portugese and said this is a staple on the island he used to live:

1 can garbanzo beans
4 (or more) eggs hard boiled
Hot pepper rings to taste
1 onion
1 can of tuna (water or oil packed) or any pre-cooked fish (no batter)
Vinegar
Olive Oil

If your eggs are not yet hard boiled, do so now and set aside.

Open can of garbanzo beans into a sauce pan with water and bring to a boil. Heat beans at a boil just a few minutes until they are heated through.

While waiting for beans to come to a boil, cut up your warm hard boiled eggs into quarters, mince your hot pepper rings or use them whole as desired. Chop onion, open can of tuna and place Olive Oil and Vinegar on the table.

When beans are boiled and heated through, quickly strain the water off and place beans in the center of a dinner plate. Spread tuna flakes over top the hot beans, sprinkle the top with raw onion and hot peppers and garnish with the hard boiled egg quarters. Once the dish is prepared drizzle olive oil over the food followed by drizzles of vinegar to taste. Fresh ground pepper to taste and dig in while it's still warm.

The real recipe calls for hard boiled potatoes as well but I don't care for potato and you don't need it for SBD anyway.

Barb

_________________

[obxqt05]

From The McDougall Quick and Easy Cookbook

3 cups vegetable broth
14 1/2 oz can Italian style stewed tomatoes
1/2 cup uncooked small whole wheat pasta
15oz can kidney beans, drained and rinsed
15oz can cannelini beans, drained and rinsed
16oz bag Italian style frozen veggies
2 tsp parsley flakes
1/2 tsp basil
1/2 tsp marjoram (I used oregano instead)

Combine all ingredients in a large sauce pot. Bring to a boil, reduce heat, cover and simmer until pasta is cooked.

Makes 7 one cup servings.

[DiamondSpark]

Hope this isn't already on here:

Mexican dip

layer the following in an 8"x8" baking pan:
1 brick/package low-fat cream cheese
1 can low-fat refried beans
1 can salsa
1 cup low-fat mexican shredded cheese

Heat it in the over for 30-45 min. at 350 degrees and serve with fresh verries for dipping!

[ami]

Super Bowl Chili - P1
Serves 8

1 Tbs. olive oil
1 large onion chopped
2 cloves minced garlic
1 lb lean ground beef or turkey
1 (8 oz.) can tomato sauce (check label for 3 or less g of sugar)
1 (28 oz.) can crush tomatoes (check label)
12 oz. tomato juice or V8
1 tsp oregano
1 Tbs cumin
1 1/2 Tbs chili powder
Salt and pepper to taste
1 (15 oz) can rinsed pinto or black beans
Chopped onion, fat-free sour cream, reduced-fat shredded cheddar cheese for garnishes

In a Dutch oven, heat oil until hot on medium.
Add onion and garlic and cook 5 minutes or until softened.
Add ground beef or turkey and cook 6 minutes until no longer pink; drain fat if any.
Add remaining ingredients.
Bring to a boil, reduce heat and simmer 1 1/2 hours to blend flavors.
Add beans last 15 minutes of cooking. Garnish as desired.

[Burdle]

Thanks, ami, sounds delicious.
I saw a recipe for chili last week that had a tbs. of unsweetened cocoa powder added...doesn't that sound interesting?
Hugs to all,
Burdle The Tiny Bean Queen
172/120/120 (I reached my goal this morning! Let's hope I can maintain it!) Started 1/5/04

[Reb]

Hi Burdle, This isn't a recipe question so much as a questions on bean varieties ... Is there a real taste/nutritional/texture/etc difference between Cannellini beans and Navy (small white) beans? I know cannellini is a white kidney and small white are also called navy beans (the wonders of internet research), but does it make a difference in recipes, which one you use?

Reb