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Old 05-29-2013, 11:10 AM   #1
Nigel
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Does Anyone Here Eat Beans?

Does Anyone Here Eat Beans?

If so, what kind and how much and how often?....excluding green beans and wax beans.. TIA
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Old 05-29-2013, 06:14 PM   #2
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Nigel-I South Beached for a long time, really helped me but I know I need a detox, so I'm doing a 21 day cleanse by Kris Carr - it's vegan and low glycemic. So yes, now I am eating beans. On SB I would have maybe 1/3c. in my chili, here in vegetarian chili I'm having about 3/4 c.
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Old 05-29-2013, 09:37 PM   #3
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I do Nigel. I'm doing a fuhrman style plan.
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Old 05-31-2013, 04:25 AM   #4
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Thanks ya'll. I've started eating pinto beans a couple of times per week. They seem to fill me up pretty good.

I am going to start experimenting with other types of beans...I've never been much of a bean eater except for green beans and occasionally pinto beans, but I read that eating beans helps to keep your blood sugar more leveled out, so I figure it's worth a bigger effort on my part.

I'm off to search recipes for bean "burgers" .
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Old 05-31-2013, 07:05 AM   #5
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nigel--netrition carries a black bean pasta that I really like. you might enjoy it. very very filling
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Old 06-01-2013, 03:43 AM   #6
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Quote:
Originally Posted by ouizoid View Post
nigel--netrition carries a black bean pasta that I really like. you might enjoy it. very very filling

Thank you for that info. I had no idea and it does sound good to me.
I need to place another Netrition order soon, so I'll order some of that pasta too. Way cool, bean pasta...
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Old 06-02-2013, 04:15 AM   #7
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I do Nigel, & I prefer the kidney beans. Very high in fiber, so not as many carbs as some of the other kind.
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Old 06-02-2013, 11:02 AM   #8
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I like garbanzo beans. I make my own hummus sometimes, without the oil and lighter on the sesame seeds.

I just found out you can make a "bread" (I wonder if more like tortilla?) with garbanzo flour I will have to try this. I would like to wrap vegetables in something.
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Old 06-03-2013, 06:01 AM   #9
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Thanks ya'll.

If the garbanzo bean wrap/bread works out, please let us know here, ok.
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Old 06-03-2013, 07:00 AM   #10
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you might also try Lupin flour made from lupin beans. netrition sells it and it a wonderful flour to use in baked goods. there is a nice thread here on lcf with recipes.
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Old 07-22-2013, 02:07 PM   #11
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Nigel, I ate beans while on LC - mostly Edamame, Black Soy Beans and 365 Brands Vegetarian Baked Beans.
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Old 07-23-2013, 12:41 PM   #12
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Thanks madge. Good to see you here.

ouizoid, I have been following that thread. I think I will try the lupin flour. Thank you.
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Old 07-26-2013, 05:33 PM   #13
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I have always loved beans, partly because they are cheap and handy. I like to make bean patties with veggies in the food processor, bean spreads, lentil soup, spicy dal, and on and on. Since I'm at the VLC end of the low-carb plan right this minute (and for another few weeks, probably) I have limited the beans to a half cup (dry) navy beans added to a huge pot of mushroom and kale soup. It just seemed so sad to have kale with no white beans! If you count tofu as beans, then I'm eating that now, and I also keep those dried toasted soy nuts around in case I need to pack emergency rations for a trip somewhere. Once I reach maintenance I plan to include as much in the way of beans as my body can handle, along with a modest amount of unprocessed grains, because I don't want to spend my life taking supplements for that problem that beans solve so nicely.

Nice topic.
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Old 07-27-2013, 04:36 PM   #14
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Thanks for joining us martha and for your input. Nice to see new people here.
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Old 07-01-2014, 11:40 AM   #15
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I haven't been eating them much since I started cutting carbs, but I think I can get away with it. I realize I can get away with up to 50 carbs in a meal, so I can start eating them again. I like kidneys, garbanzos, black beans, and Great Northerns the best. I will use lentils, too. I always liked black-eyed peas when I was a child, but for some reason I never think to buy them now. I should; I'm half southerner!
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Old 07-02-2014, 10:44 AM   #16
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I like to make bean chili and cook up pinto beans with onions and a can of tomatoes with green chilies and some cumin and chili powder. Sometimes I just make them plain.

I will turn them into refried beans to eat with my breakfast or a low carb burrito or a quesadilla.

I am venturing out to try other types of beans here and there. I think I have 9 dried varieties in my cupboard to teat out.
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Old 07-03-2014, 03:27 AM   #17
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I love beans but eat them moderately now. I still make a huge pot of lentil soup every winter. Low carb has worked so well for me that I am afraid of rocking the boat.
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Old 10-19-2014, 03:13 PM   #18
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I have been having 1 c beans and 1/2 c brown rice at breakfast with alsa and a piece of fruit. Very satisfying. Or I change it up with 1/2 c beans with an egg on top. I also sprinkle nutritional yeast over it too.

I cook a big kettle of beans, two bags at a time for me and DH. It lasts two weeks. I usually mix the beans and will have a bag of lima and bag of kidney beans together. This week we did pink beans and navy beans. Next week he wants black beans and lima beans. He loves lima beans. I have also cooked up lentils. He uses them on his sandwiches like a spread instead of hummus. I have cooked garbanzo beans. And want to try adzuki beans. With a little stevia and rice, it can be a dessert. Beans are cheap and satisfying. We stay away from canned beans. Those are expensive.
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Old 10-20-2014, 12:35 PM   #19
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Sounds good ya'll. Thanks to everyone for posting.
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Old 10-23-2014, 02:54 AM   #20
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I am cooking garbanzo beans this weekend. I have begun eating small amounts of pasta and potatoes that have been cooled after cooking to make resistant starch. I will cool the beans after cooking before adding them to recipes.
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Old 10-23-2014, 11:54 AM   #21
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Please let us know how that works out for you.

I have been reading about resistant starch, so I'm curious.
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Old 10-25-2014, 07:30 AM   #22
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I am cooking garbanzo beans this weekend. I have begun eating small amounts of pasta and potatoes that have been cooled after cooking to make resistant starch. I will cool the beans after cooking before adding them to recipes.
I have been adding a tbs of Bob's Red Mill unmodified potato starch to smoothies and juices daily. Its easy to use and inexpensive if you are watching carbs its a nice replacement.
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Old 11-05-2014, 05:53 PM   #23
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Nigel have you ever made the 15 bean soup? You should be able to buy it in the dry bean section of your grocery store. It comes with a seasoning packet. I made a crock pot full of that, used 2 cartons of veg broth and added some creole seasoning to make it spicy along with the packet it came with. Threw it in a crock pot on low and it was ready when I got home. Ate a 1/2 of a cup over some quinoa tonight, very good!!
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Old 11-05-2014, 06:46 PM   #24
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I made some white "chicken" chili yesterday with great northern beans. I picked them simply because they have less carb than navy beans or cannellini beans (which the recipe actually called for). I have some navy beans in the freezer that will probably end up as a soup with bay, "ham" flavor, garlic, onion. It's cold in Wisconsin, and I do soups all season long.
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Old 05-07-2015, 02:10 PM   #25
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I know this is an old post but maybe I can revive it a bit.

A pressure cooker is a wonderful utensil for cooking beans. I still have a small aeturnum from my macrobiotic days.

I always soak beans, even lentils. The pressure cooker reduces cooking time dramatically and really softens the longer cooking varieties. Soaking makes for a more evenly cooked bean and, rumor has it, it reduces the possibility of gas.

I still buy some canned bean and always have canned chic peas on hand purchasing the case of organic ones at Costco.
They are fabulous in salads and smashed in sandwich spreads. Hummus, of course, and the varieties of hummus are never ending.
I just bookmarked a recipe for chocolate hummus.

Cuban black beans are a fav in this house and I usually make a soup of it. Leftover beans can make a lovely salad with corn, peppers, onion and seasonings.

We are huge fans of Mediterranean flavors and use a lot of Greek type mixtures which include tomatoes, onion, garlic, oregano and pepper flakes.....maybe eggplant, peppers, cauliflower, turnips if I have some.

I grew up in the south and kidney beans were a common addition to spaghetti sauce in school lunch (those were the days). Lentils work great in pasta sauce, as well.

I don't know if there's a bean I don't love and I use them for my starch/protein rather than using starches alone. They are more nutrient dense and if I have to make a choice, it's going to beans instead of rice/potato, etc.
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Old 05-08-2015, 11:04 AM   #26
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Thanks for your input about beans.
You have renewed my interest in them.

I go along for months without eating any and then at times, I eat them 2-3 times per week. I just forget I have them.

I haven't eaten a lot of varieties of beans, but I'm working on branching out.
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Old 05-08-2015, 01:58 PM   #27
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I try to include some beans daily. That's another reason the chic pea and red lentil bread comes in handy. At times I'm just eating the vegies that hubs has on the side and I need something more substantial. Or I can pile stuff on top.

Red lentils are simply the brown/green variety with the skin removed. They take less than 1/2 hr to cook and break down to mushy like a split pea.
They are commonly used for curries and dals for these reasons.

We have a favorite soup;
Saute some garlic, onion, carrots and red pepper flakes and a tsp or 2 or cumin. Add 1-2 cups of red lentils and a can of diced tomatoes along with 4-5 cups of water. When carrots and lentils are done, add a can of coconut milk, salt and pepper. Squeeze some lemon in. Heat gently another 10 minutes or so.

Oh and I usually don't like lite coconut milk but Trader Joe's is good and it's .99.

Curry is easy; just sautee up some curry in oil/ghee, add the red lentils and stock/water. Cook and season. Eat.
Any other ingredients are optional.
Cumin and red lentils are a perfect combo, too.
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Old 05-09-2015, 01:52 PM   #28
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Thank you so much for the recipes.
I have lots of coconut milk...can get it for $1 at the dollar tree here and we recently re-organized our pantry and I have about 8 cans of it, so I need to use them up anyway.
I will try your recipe for cooking the lentils soon. Thanks again.
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