| Author | Post |
|---|
Ron_Jenny_Goins
Co-op Coordinator
|
Posted: Mon Nov 21st, 2005 10:18 pm |
|
Dear Fellow Coop members,
I tried this recipe from the "Nourishing Traditions" cookbook, but altered it to fit our lifestyle. We don't soak beans, or rice, or grains. I also use my crockpot at least 4-5 times a week. So, I have adapted this recipe for the crockpot, with minimal preparation. It is delicious!! The only thing you might not have in your pantry is the coconut milk. PLEASE DON'T GET LOW FAT COCONUT MILK. It would ruin the recipe. (My opinion)
1 to 1 1/2 cups Red kidney beans
1 Can coconut milk (14 oz)
2 Cans of water
1 bunch green onions, chopped
3 cloves garlic, mashed
2 jalapeno peppers, seeded and chopped (more if you like it hot)
2 tsp dried thyme
2 tsp sea salt
Brown Rice (Which I put in my rice cooker)
Place all ingredients in crockpot on low. Cook all day (7-9 Hours) Serve with brown rice, salsa and sour cream. I also like to add a fresh green salad for a complete meal.
Happy Thanksgiving!!
Jenny
Ron & Jenny Goins, Orlando, FL Co-Op Coordinators
orlbreadco@earthlink.net
|
Tina White
Co-op Coordinator
|
Posted: Wed Nov 23rd, 2005 05:41 pm |
|
The Sauerkraut and bean soup recipe in the NT cookbook is very good too. I don't soak grains either. Sometimes I do ferment my beans when presoaking them anyway because I find that it produces less gas.
|
Nicole S
Member
|
Posted: Thu Dec 8th, 2005 11:08 pm |
|
Jenny -
Sounds interesting. But, where do you buy coconut milk? Is this only something you could get from a specialty store?
Nicole
|
Ron_Jenny_Goins
Co-op Coordinator
|
Posted: Mon Dec 12th, 2005 04:20 am |
|
| In Orlando, Publix and Chamberlains.
|
twest
Member
| Joined: | Sun Oct 29th, 2006 |
| Location: | |
| Posts: | 3 |
| Status: |
Offline
|
|
Posted: Wed Nov 1st, 2006 02:19 pm |
|
Jenny,
I was going to try the recipe. First of all is dried thyme the same as ground thyme that you used? Also, I have young kids, should I cut out the jalapeno or just put one in, in other words how spicy does the two make it? What type of rice cooker do you have? I have a really cheap one and am finding it really difficult to make brown rice in there. Any suggestions for a good rice cooker? Thanks.
|
Ron_Jenny_Goins
Co-op Coordinator
|
Posted: Wed Nov 8th, 2006 01:53 am |
|
Tahra,
My rice cooker is from Black and Decker. I think it was about $20 at Target. I use one to two jalepenos in the beans and it adds just enough spice to it. If your kids do not like ANY heat, just add one. The thyme is the same. Even fresh would work. Enjoy!!
Last edited on Wed Nov 8th, 2006 01:53 am by Ron_Jenny_Goins
|
Gigmaster
Member
|
Posted: Thu Feb 22nd, 2007 08:44 am |
|
"PLEASE DON'T GET LOW FAT COCONUT MILK. It would ruin the recipe. (My opinion)"
They make Low-Fat coconut milk???? Uuuuuuuuuugggghhh! Nasty!
Last edited on Thu Feb 22nd, 2007 08:45 am by Gigmaster
|
CarolP
Member
|
Posted: Wed Mar 14th, 2007 02:31 am |
|
I hope this isn't too off-topic. About the coconut milk--the "low-fat" coconut milk is the second pressing of the ground coconut--more water content, less of the rich coconut.
I made my own coconut milk, just to try it once. (The liquid inside the coconut is really coconut water, the milk is made from squeezing the shredded white coconut "meat") Oh it was REALLY GOOD!!! This page gives great directions: http://asiarecipe.com/cocomilk.html
As to the bean soup recipe, I am going to make that this week-- sounds delicious!
Question to Jenny-- I think I understand the reasoning behind not presoaking grains or rice, but why not beans? I thought presoaking them helped cut down the gassiness? 
|
Gigmaster
Member
|
Posted: Wed Mar 14th, 2007 09:52 am |
|
Question to Jenny-- I think I understand the reasoning behind not presoaking grains or rice, but why not beans? I thought presoaking them helped cut down the gassiness?
I do a quick soak. Heat enough water to cover the beans to boiling, turn off the heat, add the beans and let them sit for 10-15 minutes. Then drain the water and cook.
I hate soaking beans, because that takes all the fun out of them. Wind-breaks are cheap entertainment (LOL).
|
naomiandtom
Member
| Joined: | Sat Jul 7th, 2007 |
| Location: | |
| Posts: | 1 |
| Status: |
Offline
|
|
Posted: Sat Jul 7th, 2007 10:20 pm |
|
The idea behind soaking beans and grains is to ensure that they will be thoroughly digestible, and all the nutrients they provide well-assimilated because such careful preparation neutralizes phytic acid and enzyme inhibitors and breaks down difficult-to-digest complex sugars (quoted from "Nourishing Traditions").
I have done the soaking and it does prevent intestinal gas; however, it also seems to remove the flavor of the beans, and you need to season them well to compensate.
|
Tina White
Co-op Coordinator
|
Posted: Sun Jul 8th, 2007 12:03 am |
|
| Sue has a great article on the Breadbeckers website that covers the fallacy behind the phytic acid theory. Soaking beans makes them cook quicker and soaking them in garlic and whey as Sally Fallon suggests makes them taste better but I do not believe that soaking them prevents the phytic acid from impairing digestion.
|
Current time is 03:03 am | |
|
