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What Beans?

4K views 17 replies 10 participants last post by  David Burke 
#1 ·
I LOVE Chili and we all know that chili has beans if you arent from Texas. What kind of beans can I use for chili that wont explode my meter?
 
#2 ·
Right now I'm having good luck with black soybeans. Not to be confused with black turtle beans - these are canned black soybeans. Eden Organic is prob'ly the most popular brand, but there are other brands available - just ask if you don't find them, and if push comes to shove, order online.

I think maybe MSC uses these in his chili - don't quote me, but I think he does.

And the pivotal words there are 'right now' . . . it may not last forever, but for now I'm getting by with it!
 
#3 ·
I dont know what you eat, chilly HAS NO BEANS!!!!

Chilly is dish invented in Texas on the cattle drives.

According to the International Chilly Society ICS | International Chili Society

1. Traditional Red Chili is defined by the International Chili Society as any kind of meat or combination of meats,
cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA
which are strictly forbidden.
2. Chili Verde is defined by the International Chili Society as any kind of meat or combination of meats, cooked
with green chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which
are strictly forbidden.


CHILY AINT GOT NO BEANS.


According to CASI rules CASI Rules


2. NO FILLERS IN CHILI - Beans, macaroni, rice, hominy, or other similar ingredients are not permitted.



CHILY AINT GOT NO BEANS
 
#4 ·
Well, when I want chili and cant afford to cook 5 pounds of meat to last me a few days, then I need beans. LOL. Besides, I like beans in my chili. And I DID preface this by saying above "we all know that chili has beans if you arent from Texas". ts only in Texas that it doesn't.

Also, just to get your dander up a little more...BBQ is PORK, not beef! :)
 
#5 ·
LOL Diabetes86 ~~ you chili purist you :)

But us Northerners (anyone north of Texas -- put beans in our chili, but I guess to be accurate we should call it "chili con carne". However, my parents were both 3rd generation Texans, and they always made our chili when I was growing up, with beans. But then my dad just loved beans, we had some kind of bean soup every Friday. (Admittedly they were from N. Texas).

Georgia -- I haven't been able to find black soybeans locally, but still looking. They are by far the lowest in carbs.; 8g Carbs, 7 g fiber, 1g net carbs.

1/2 cup of Kidney beans have 19.8g Carb with 8.2g fiber, for 11.6g Carb. But I never liked Kidney beans, period, though most who make chili with beans use kidney beans. My preference has always been black beans or pinto beans or a combination of the two.
1/2 cup pinto beans has 21.9g Carb, 7.4 g fiber, net carbs 14.6.
1/2 cup black beans has 20.4g carb, 7.5 g fiber, net carbs 12.6.

I make chili with 1 1/2lbs. beef, 2 cans diced tomatoes (1/2 cup net 5 g Carb), a can of pinto beans and a can of black beans, plus a lot of spices. Chili powder increases metabolism, and I add turmeric too. Raises my BG about 20%. I know for some this is unacceptable. I seem to have a lot less trouble with beans than I do with any kind of bread that has wheat in it, or potatoes.

I have been thinking about ordering the black soybeans online if I can't find them locally. That would certainly reduce the carb content of the "chili con carne".
 
#10 ·
When I was feeding kids with huge appetites, I added beans and rice below to spread the chili out,, but now, living alone I make without beans, but intend to try it with black beans I bought some months ago...and freeze some for later meals. It is so good on a cold day!

I'm a born Texan who went to UT when it was only in Austin.
 
#11 ·
Well, I am also interested in which beans..

AS a kid My grandparents got me hooked on pork and beans!
I used to heat them up with butter and then a bit of sugar on top.

well I figured I could have them if i didnt put any sugar in them so i used a bit of stevia....WRONG!! hahahaha they shot me up[ so I guess pork and beans are a nono for me now:mad:

I have a crock pot but i dont know how to cook beans my ex wife did all that stuff I usually cooked the meat because she cooked the life and death out of meats so I did the meats and a few other things but never beans!! so I am completely clueless on the type of beans AND how to cook them!:eek:

HELP...hahahaha
 
#12 ·
Altho' I can't eat many beans these days...soy beans in the can are all I treat myself to....I used to cook them a lot. You rinse them and pick out any rocks, etc from them and put them with water in the slow cooker and cook for several hours...time depends on type. My favorite was white limas with ham and a nice piece of buttered corn bread!

Sigh...
 
#13 ·
I grew up with beans. My parents grew up in the depression and my dad had to eat a LOT of beans then. You would think he would have hated them, but no, he loved them so we had some kind of bean soup every Friday night. My favorites are great northern, navy beans and pinto beans. But I like red and black beans too.

The way we cook them is : For one pound of dried beans. Wash the beans carefully, and pick out any damaged beans or stones. Put in a large pot with water about twice the depth of the beans. Add about 2 tsp salt and 2 tsp baking soda. Bring to boil, and boil for about an hour. Let stand for about 2 hours. Then drain completely. [this step eliminates some of the enzymes in beans that cause flatulence].

Refill the pot with water, add about 2 tsp of salt, ground pepper to taste, and 1/2 to 1 onion, chopped, and garlic. Add some kind of meat. We usually would add left over ham bits, or salt pork, or ham hocks. Bring to a boil and then simmer over medium low heat, covered, until beans are tender. Depending on the beans this could take 2 to 4 hours. Be sure to stir occasionally and add more water if the beans have absorbed most of it. You want to keep it soupy.
Sometimes we would add other vegetables, such as shredded carrot, or a can of tomatoes. Also taste the broth now and then, and adjust seasonings. Beans are done when tender to your liking by taste testing.

If my Mom was cooking pinto beans, sometimes my Dad tossed in a bunch of chili powder. That always made her mad, LOL.

You can freeze your beans in portion sizes if you can't eat it all before it spoils. They usually taste even better the next day. We always liked to serve them with crusty french bread or homemade corn bread.

While I have made chili with beans since my DX, I have not made bean soup. I am waiting until I get better control of my BG. It is a good way to make up a stock of cooked beans though, and freeze to have on hand for chili nights.

Another method is to wash the beans, pick out the stones, cover with water, and let stand overnight. Drain, fill the pot with water, vegetables and seasonings. With this method the cooking time is probably 1/2 - 1/3 shorter.

Good luck :)
~ Gretchen ~
 
#14 ·
My BH is successful doing the retrograde potato trick on pinto and anasazi beans. Secret is let them cool to room temp and then put in the fridge for 24+ hours. Don't overheat them when eating. I let my chili heat them when I stirred them into the meat.

Darn, gotta get more faux cornbread ingredients now and make some chili. Done talked myself into it.
 
#15 ·
mbuster you read my mind, LOL

While typing the process of making them, above, I started wondering if there might be a way to retrograde the starch in these. I also think by my cook, cool, and drain method, then cook some more, may remove some of the starch. It definitely reduces the flatulence problem.

Since the real retrograde potatoes require cooking them whole, so that the starch cannot escape. I think maybe cooking the beans until almost tender (but still whole, not breaking down); then chilling 24 hours, then complete the cooking, might make the starch more resistant? It's worth trying.
 
#16 ·
First batch went straight in the fridge. That didn't work, then was told to let them cool to room temp then put in the fridge. That did it for me.
 
#18 ·
So let me get this straight. We're saying that there may anecdotal support that retro grading would work on beans as well?
So the is an outside chance that when using the right WF syrup and artificial sweeteners that we could create a decent replica of baked beans?
Or am I joking the gun a bit here?

Sent from my iPhone
 
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