Guest guest Posted October 30, 2008 Report Share Posted October 30, 2008 Okay, it sounds terrific, vegetarian, flavorfull, and it only has 1.75 cups per serving. Why so high carb, and is there a way to bring it down, for anyone who doesn't mind checking it out? New Orleans Red Beans Serves: 8 This vegetarian main dish is cholesterol-free, virtually fat-free, and chock full of vegetables. INGREDIENTS 1 lb. dry red beans 2 quarts water 1-1/2 cups chopped onion 1 cup chopped celery 4 fresh bay leaves 1 cup chopped green pepper 3 tablespoons chopped garlic 3 tablespoons chopped parsley 2 teaspoon dried thyme, crushed 1 teaspoon salt 1 teaspoon black pepper DIRECTIONS 1. Pick through beans to remove bad beans; rinse thoroughly. 2. In a large pot combine beans, water, onion, celery, and bay leaves. Bring to a boil; reduce heat. 3. Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir. Mash beans against side of pan. 4. Add green pepper, garlic, parsley, thyme, salt, and black pepper. 5. Cook, uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves. 6. Serve with hot cooked brown rice, if desired. NUTRITION INFO (per 1.75-cup serving) Calories: 187.2 Fat: 0.8 g Carbohydrates: 35.4 g Protein: 10.9 g Whenever you find you are on the side of the majority, it is time to pause and reflect. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2008 Report Share Posted October 30, 2008 Vicki, the first thing I see is 1.75 cups? That's one hell of a lot of beans, and if you are going to serve over rice? I am not sure that count is even correct, though. In my carb chart, beans range from about 35 to 45 carbs per 1 cup. If you were to try this with rice, I highly suggest brown rice. First, to me it is the better tasting and seems more filling bite for bite. Plus, the whole grain is absorbed more slowly so while it has the same carbs as white, the whole grain does not hit your blood stream all at once. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2008 Report Share Posted October 30, 2008 Vicki, the first thing I see is 1.75 cups? That's one hell of a lot of beans, and if you are going to serve over rice? I am not sure that count is even correct, though. In my carb chart, beans range from about 35 to 45 carbs per 1 cup. If you were to try this with rice, I highly suggest brown rice. First, to me it is the better tasting and seems more filling bite for bite. Plus, the whole grain is absorbed more slowly so while it has the same carbs as white, the whole grain does not hit your blood stream all at once. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2008 Report Share Posted October 30, 2008 As said, the beans are the culprit. They may be healthy as far as their fiber content, and I enjoy beans some times, but they are quite high in carbs. The thing I find with beans also is, they seem to take a long time to leave my system. Typically, if I've had bean soup or chili for dinner, my bg will tend to go up by the following morning (which is not normal for me). Dave God doesn't hate sinners, just sin! a high-carb recipe Okay, it sounds terrific, vegetarian, flavorfull, and it only has 1.75 cups per serving. Why so high carb, and is there a way to bring it down, for anyone who doesn't mind checking it out? New Orleans Red Beans Serves: 8 This vegetarian main dish is cholesterol-free, virtually fat-free, and chock full of vegetables. INGREDIENTS 1 lb. dry red beans 2 quarts water 1-1/2 cups chopped onion 1 cup chopped celery 4 fresh bay leaves 1 cup chopped green pepper 3 tablespoons chopped garlic 3 tablespoons chopped parsley 2 teaspoon dried thyme, crushed 1 teaspoon salt 1 teaspoon black pepper DIRECTIONS 1. Pick through beans to remove bad beans; rinse thoroughly. 2. In a large pot combine beans, water, onion, celery, and bay leaves. Bring to a boil; reduce heat. 3. Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir. Mash beans against side of pan. 4. Add green pepper, garlic, parsley, thyme, salt, and black pepper. 5. Cook, uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves. 6. Serve with hot cooked brown rice, if desired. NUTRITION INFO (per 1.75-cup serving) Calories: 187.2 Fat: 0.8 g Carbohydrates: 35.4 g Protein: 10.9 g Whenever you find you are on the side of the majority, it is time to pause and reflect. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2008 Report Share Posted October 30, 2008 Hi Dave, Interesting that this does to you. My dietician/nutritionist sas chili is an excellent low g.i. recipe for a diabetic and this includes with the beans. Ruth From: blind-diabetics [mailto:blind-diabetics ] On Behalf Of dave Bond Sent: Thursday, October 30, 2008 1:22 PM To: blind-diabetics Subject: Re: a high-carb recipe As said, the beans are the culprit. They may be healthy as far as their fiber content, and I enjoy beans some times, but they are quite high in carbs. The thing I find with beans also is, they seem to take a long time to leave my system. Typically, if I've had bean soup or chili for dinner, my bg will tend to go up by the following morning (which is not normal for me). Dave God doesn't hate sinners, just sin! a high-carb recipe Okay, it sounds terrific, vegetarian, flavorfull, and it only has 1.75 cups per serving. Why so high carb, and is there a way to bring it down, for anyone who doesn't mind checking it out? New Orleans Red Beans Serves: 8 This vegetarian main dish is cholesterol-free, virtually fat-free, and chock full of vegetables. INGREDIENTS 1 lb. dry red beans 2 quarts water 1-1/2 cups chopped onion 1 cup chopped celery 4 fresh bay leaves 1 cup chopped green pepper 3 tablespoons chopped garlic 3 tablespoons chopped parsley 2 teaspoon dried thyme, crushed 1 teaspoon salt 1 teaspoon black pepper DIRECTIONS 1. Pick through beans to remove bad beans; rinse thoroughly. 2. In a large pot combine beans, water, onion, celery, and bay leaves. Bring to a boil; reduce heat. 3. Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir. Mash beans against side of pan. 4. Add green pepper, garlic, parsley, thyme, salt, and black pepper. 5. Cook, uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves. 6. Serve with hot cooked brown rice, if desired. NUTRITION INFO (per 1.75-cup serving) Calories: 187.2 Fat: 0.8 g Carbohydrates: 35.4 g Protein: 10.9 g Whenever you find you are on the side of the majority, it is time to pause and reflect. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2008 Report Share Posted October 31, 2008 Hi folks, As for low fat ground beef Sam's Club sells a 93/7 ground hamburger which is really hard to beat. About the only way you cold beat this is to purchase a bottom round, trim off all the fat and grind it yourself. As for chili, I cook the competition Texas Red and, believe me, you ain't a gonna allow a bean to touch it. (LOL) It is *very* low in fat due to the cooking process and it is blamed good. The recipe I use has placed first in state competition in Oklahoma, Arkansas, Missouri and Kansas and placed 3rd in Texas. If you want beans just put some beans in your bowl when you dip up the chili. (LOL) Might want to sprinkle a little shredded cheese over it for a finishing touch. As a side note, if you really want lean ground meat and don't happen to have a Sam's nearby just go to your butcher and have then grind up a round steak *after* they have trimmed off all of the fat. Cy, The Anasazi. _____ From: blind-diabetics [mailto:blind-diabetics ] On Behalf Of dave Bond Sent: Thursday, October 30, 2008 8:17 PM To: blind-diabetics Subject: Re: a high-carb recipe Who knows, it could be the meat. We just use the lowest fat ground beef we can get, but that's still pretty high in fat. We really don't have it very often, just more of a treat now and then. Dave God doesn't hate sinners, just sin! RE: a high-carb recipe Exactly Jen. That is why I am puzzled that Dave has high b.g. afterwards. My b.g. levels if anything drop if I don't watch when I have chili. Ruth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2008 Report Share Posted October 31, 2008 What would happen if you cut down on the beans in the recepie? Would that not make it a complex carb? Brown rice? yuck. I can't get that stuff to cook the way I want it to. What's the secret? a high-carb recipe Okay, it sounds terrific, vegetarian, flavorfull, and it only has 1.75 cups per serving. Why so high carb, and is there a way to bring it down, for anyone who doesn't mind checking it out? New Orleans Red Beans Serves: 8 This vegetarian main dish is cholesterol-free, virtually fat-free, and chock full of vegetables. INGREDIENTS 1 lb. dry red beans 2 quarts water 1-1/2 cups chopped onion 1 cup chopped celery 4 fresh bay leaves 1 cup chopped green pepper 3 tablespoons chopped garlic 3 tablespoons chopped parsley 2 teaspoon dried thyme, crushed 1 teaspoon salt 1 teaspoon black pepper DIRECTIONS 1. Pick through beans to remove bad beans; rinse thoroughly. 2. In a large pot combine beans, water, onion, celery, and bay leaves. Bring to a boil; reduce heat. 3. Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir. Mash beans against side of pan. 4. Add green pepper, garlic, parsley, thyme, salt, and black pepper. 5. Cook, uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves. 6. Serve with hot cooked brown rice, if desired. NUTRITION INFO (per 1.75-cup serving) Calories: 187.2 Fat: 0.8 g Carbohydrates: 35.4 g Protein: 10.9 g Whenever you find you are on the side of the majority, it is time to pause and reflect. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2008 Report Share Posted October 31, 2008 What would happen if you cut down on the beans in the recepie? Would that not make it a complex carb? Brown rice? yuck. I can't get that stuff to cook the way I want it to. What's the secret? a high-carb recipe Okay, it sounds terrific, vegetarian, flavorfull, and it only has 1.75 cups per serving. Why so high carb, and is there a way to bring it down, for anyone who doesn't mind checking it out? New Orleans Red Beans Serves: 8 This vegetarian main dish is cholesterol-free, virtually fat-free, and chock full of vegetables. INGREDIENTS 1 lb. dry red beans 2 quarts water 1-1/2 cups chopped onion 1 cup chopped celery 4 fresh bay leaves 1 cup chopped green pepper 3 tablespoons chopped garlic 3 tablespoons chopped parsley 2 teaspoon dried thyme, crushed 1 teaspoon salt 1 teaspoon black pepper DIRECTIONS 1. Pick through beans to remove bad beans; rinse thoroughly. 2. In a large pot combine beans, water, onion, celery, and bay leaves. Bring to a boil; reduce heat. 3. Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir. Mash beans against side of pan. 4. Add green pepper, garlic, parsley, thyme, salt, and black pepper. 5. Cook, uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves. 6. Serve with hot cooked brown rice, if desired. NUTRITION INFO (per 1.75-cup serving) Calories: 187.2 Fat: 0.8 g Carbohydrates: 35.4 g Protein: 10.9 g Whenever you find you are on the side of the majority, it is time to pause and reflect. Quote Link to comment Share on other sites More sharing options...
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