That's my sentiments too. Beef & beans. If ya ain't got 'taters, use beans. Chili without beef & beans ain't chili.
I have IBS, and have to be careful of eating beans. Some are o.k., too much is not a good thing. I can't eat black beans at all. @Yvonne Smith How do you sprout the beans? I've heard of bean sprouts, but it never occurred to me to try doing so. Maybe that would make them easier for me to digest.
@Yvonne Smith. My husband doesn't understand the concept you just explained. He believes that every meal has to have meat. That could be from the lack of meats from growing up with fourteen aunts and uncles in Arkansas. He always shakes his head when I fix a meal that doesn't have meat included then goes and cooks some. I believe your body tells you what it is lacking for anything. Excellent post by the way.
I think that we all have ideas of the foods we like to have together, and when we are used to having meat protein at every meal, then it can seem incomplete without it. I used to eat a lot more meat than I do now, but I have gradually changed my food preferences to having more vegetables, less protein, and less simple carbs like fruits. Sometimes, Bobby will cook himself a hamburger, bacon and eggs, or some other kind of protein when he feels that he needs more than what we are having in the meal. It actually works out pretty well for us, we both eat together when we want, and sometimes separately if only one of us is hungry. I have a glass sprouter, @Diane Lane , and that is how I make my sprouts. Basically, it is a quart jar with a lid that has a screen across the top. I soak the seeds/beans overnight , starting with water that is barely warm to the touch. The next day, I drain that water, usually I water plants with it, since there is a lot of good stuff for the plants in the water by then. After that, I just fill the jar and rinse the sprouts twice a day, and let it lay on its side after draining each time. For bean sprouts that you are going to cook, you keep them out of sunlight so that they stay whitish; but if you are sprouting something like alfalfa sprous for salad greens, then I sit the container in the window ledge during the day so the sprouts will get lots of chlorophyll and be a pretty green. My favorite sprouts are fenugreek, which looks like of like brownish rice or wheat berries , and ends up similar to an alfalfa sprout, but spicier.
@Von Jones As a kid growing up, it was most unusual for the evening meal to NOT include some kind of meat, which includes, of course, poultry or fish. I was born early during WW-II, and for over an entire year during that time, my Dad worked 10-hour days, 6 days a week, as a Tool & Die Maker, a War-Critical skill in high demand. Though non-Union, he earned better than Union scale, and had a personal philosophy regarding this which, if discussed at all, should be done separate to this thread. At any rate, though meat was expensive, and rationed, it was always available for a price. When the War ended, car manufacturing resumed again at a furious pace, since no new cars were built for several War Years, and folks' old clunkers needed replacing; this again increased demand for Tool & Die Makers, so income was not meager, though we lived lives free of "frills", we did eat well. My Mother had not worked for many years by then (never drove a car, either). Her skills at food preparation were honed to a razor-edge! Frank
So simply being in the water helps the beans (or other things) to sprout @Yvonne Smith ? I'm a city girl, learning as I go. I'll have to look around, and investigate this further, now that you've piqued my interest. I've never even heard of a sprouter, glass or otherwise.
Here is an interesting comparison of the protein, minerals, fiber, and other macros of beef compared with the same amount of grams of red kidney beans. The water is for how much is needed to produce the beef and the beans. Besides what the steer drinks, he eats grass, alfalfa hay and lots of grain, which all need plenty of water.
How did I miss this thread before. Am the Queen of Beans. I was fed pinto bean juice at the age of 6 weeks. This would be considered child abuse in todays standards. Bull hockey to that . I always have a can of some type of bean in the house. Grew up on pinto beans served 3-4 times a week with or without meat, but mainly without. Pinto beans with stewed potatoes and corn bread was our staple food. We always soaked them for at least an hour, rinsed and added fresh water and cooked. Longer you soak less time to cook. Or mom would cook them in pressure cooker if in a hurry. Hubby and I also cook them with hamburger meat and onion. Delicious, but really too much protein for the kidneys all at once. Also love pink or red kidney beans- in fact the only bean I will not eat is- carbonzo beans...icky. We will be have beans and taters later this week oh also, momma always added ginger root to beans- cut down on gas. guess it worked do not remember gas ever being and issue.
I went meatless for about 6 months when I was first diagnosed with high cholesterol. I ate beans (bean burgers and soups), lots of whole grain rices, and texturized vegetable protein (TVP.) Got that cholesterol under control in no time flat. I just couldn't maintain that as a life-long way of being.
Tonight I accidentally came across a youtube video about making bread from lentils. I watched the video and it looks pretty simple. Soak the lentils overnight, rinse them really good and put them in the food processor to blend everything up. Then, she added eggs, yogurt, oil, and baking powder and put it all in the oven. No flour at all ! I have made a similar flatbread using lentils, but I think that I might have cooked them first, like I did with the sweet potato flatbread. I think that I would like this with some oatmeal added for extra fiber, although lentils already have a lot of fiber. I am also wondering how it would be added to my fiber cake ? (Experiments forthcoming…..)
I love a bean salad in summer ,i can’t eat allot of beans due to diverticular disease wish I could eat more as I like them. The salad I make is a can of 4 bean mix , chopped capsicum, chopped red onion chopped celery Dress lightly with a mixture of lemon juice and a olive oil ..it tastes better a couple of days after making . The red lintel bread looks interesting wonder how much wind it would cause ,because anytime I’ve tried lintels I’ve had stomach cramps for a week after, Still it would be interesting to try the bread @Yvonne Smith