Guest guest Posted June 13, 2002 Report Share Posted June 13, 2002 Pinto beans are now neutral for nons, avoids for secr. I use black beans instead, yummy. Emmi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2002 Report Share Posted June 14, 2002 In a message dated 6/13/2002 9:53:26 AM Eastern Daylight Time, rpartovi@... writes: << Try using black beans like we do down here in Texas. >> I got turned on to pinto beans in Texas. Max Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2002 Report Share Posted June 14, 2002 In a message dated 6/13/2002 10:39:54 AM Eastern Daylight Time, meand@... writes: << Pinto beans are now neutral for nons, avoids for secr. >> Can you direct me to where this info is? Everywhere I've looked it says beneficial or avoid. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2002 Report Share Posted June 14, 2002 In a message dated 6/14/2002 3:46:33 PM Eastern Daylight Time, rpartovi@... writes: << If you must know, true Texas chili contains no beans. >> I thought that true chili anywhere had no beans--LOL. I wasn't talking about chili or chili con carne. I was talking about pinto beans as in pinto beans and onions or pinto bean refried beans. There is a wonderful little cafe in Ingleside, TX where they make all of their food from scratch and it is truly delicious. Here I have all of these wonderful little recipes for HB pinto beans that are now avoids, ugh!! Oh well, black beans it is. Max Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2002 Report Share Posted June 14, 2002 Thanks for the info Dianne. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2002 Report Share Posted June 14, 2002 Hi Max! Typebase 3 is always the latest and greatest source for food values and it says that pinto beans are avoid for secretors, neutral for nonnies. http://www.dadamo.com/typebase/typebase.cgi Dianne in L.A O nonnie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2002 Report Share Posted June 14, 2002 In a message dated 6/14/2002 8:25:08 PM Eastern Daylight Time, exlibris@... writes: << You might try adzuki beans, I like them and they are beneficial for secretors, neutral for non-sec. >> Do you cook Adzuki beans just like any other bean (soak, rinse, then simmer)? Max Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2002 Report Share Posted June 14, 2002 You might try adzuki beans, I like them and they are beneficial for secretors, neutral for non-sec. Kate Maddviking@... wrote: > In a message dated 6/14/2002 3:46:33 PM Eastern Daylight Time, > > rpartovi@... writes: > > << If you must know, true Texas chili contains no beans. > >> > I thought that true chili anywhere had no beans--LOL. I wasn't > talking about > chili or chili con carne. I was talking about pinto beans as > in pinto beans > and onions or pinto bean refried beans. There is a wonderful > little cafe in > Ingleside, TX where they make all of their food from scratch > and it is truly > delicious. Here I have all of these wonderful little recipes > for HB pinto > beans that are now avoids, ugh!! Oh well, black beans it is. > Max > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2002 Report Share Posted June 14, 2002 It's on page 518 of the Encylopedia. Emmi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2005 Report Share Posted January 13, 2005 Hi guys, Does anyone know if canned Pinto beans permissible, assuming no sugar or salt? Alternatively the packet type that you need to soak. Just looking for something different to eat for a change! TIA Manic Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2006 Report Share Posted July 14, 2006 Heidi, I have used the pressure cooker also. However, I have yet to find a method more convenient and labor saving than the good Ol' crockpot. Plan ahead (soak) then add all the yummies, chicken stock, peppers, cumin, stevia or molasses, tomato, ham hock, onion,etc. and forget about it until it smells so good it demands attention. LOL. -C R PS: Just before I serve them up, I like to puree about a cup and add back to the pot, makes the greatest thick soup with the beans. In a message dated 7/14/2006 5:26:48 PM Central Daylight Time, heidis@... writes: > I should probably add that I inadvertantly gave > lectin poisoning to one of my kids ... it was > from Anasazi beans too, which are one of the least > toxic! And you are right, " undercooking " is even > worse than not cooked at all, the toxin increases > somehow. Maybe the bacteria can multiply > the toxicity too, somehow. > > These days I use the pressure cooker on beans. > The temp gets up to 250, which isn't > really that outrageous, and it does a fine job > of breaking everything down. I still soak them etc. too. > The pressure cooker cooks them in, like, 6 minutes, > and they are far more digestible. > > -- Heidi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2006 Report Share Posted July 14, 2006 craicker@... wrote: > > Heidi, > I have used the pressure cooker also. However, I have yet to find a > method more convenient and labor saving than the good Ol' crockpot. > Plan ahead > (soak) then add all the yummies, chicken stock, peppers, cumin, stevia or > molasses, tomato, ham hock, onion,etc. and forget about it until it > smells so good > it demands attention. LOL. -C R > PS: Just before I serve them up, I like to puree about a cup and add > back to > the pot, makes the greatest thick soup with the beans. > Yeah, I liked my ol' crockpot, but it bit the dust and I haven't replaced it yet. The pressure cooker we have, which is far from ideal, works like a crockpot in that it has a timer so you can set it and forget it. But also, I work at home so I don't think about it much. However, the thing about beans is: if you get " bad " ones, they will NOT get done no matter how long you cook them, unless you use a pressure cooker. Also, the pressure cooker will break down the collagen to make a FANTASTIC broth, in like, 30 minutes. The guy who invented them was French, and interested in gastronomy, and he called it his " bone digester " . -- Heidi > > > . > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2006 Report Share Posted July 15, 2006 Crockpots are great, though I've never used anything but pre-cooked beans in them. If you are putting dried beans in there, please be sure to check the temperature your slow cooker reaches, as you definitely don't want to experience the leptin poisoning I apparently did. The link I gave before: http://vm.cfsan.fda.gov/%7Emow/chap43.html specifically notes crockpots as a common feature of such incidents. - www.zenpawn.com/vegblog > > Heidi, > I have used the pressure cooker also. However, I have yet to find a > method more convenient and labor saving than the good Ol' crockpot. Plan ahead > (soak) then add all the yummies, chicken stock, peppers, cumin, stevia or > molasses, tomato, ham hock, onion,etc. and forget about it until it smells so good > it demands attention. LOL. -C R > PS: Just before I serve them up, I like to puree about a cup and add back to > the pot, makes the greatest thick soup with the beans. > > In a message dated 7/14/2006 5:26:48 PM Central Daylight Time, > heidis@... writes: > > > > I should probably add that I inadvertantly gave > > lectin poisoning to one of my kids ... it was > > from Anasazi beans too, which are one of the least > > toxic! And you are right, " undercooking " is even > > worse than not cooked at all, the toxin increases > > somehow. Maybe the bacteria can multiply > > the toxicity too, somehow. > > > > These days I use the pressure cooker on beans. > > The temp gets up to 250, which isn't > > really that outrageous, and it does a fine job > > of breaking everything down. I still soak them etc. too. > > The pressure cooker cooks them in, like, 6 minutes, > > and they are far more digestible. > > > > -- Heidi Quote Link to comment Share on other sites More sharing options...
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