Re: The Great Bean Adventure

[Guest guest]

At 07:39 PM 10/23/2008, you wrote:

If peanut butter caused

discomfort, should I be frightened to try the SCD-legal beans? Or is that

an illogical conclusion since we soak the beans and obviously don't soak

the peanuts for peanut butter (or otherwise)?

Also, what type of bean should I try first? I'm clearly nervous about

this--I've waited a long time to get up the nerve to try them, and I want

to tread carefully.

I'd start with the split red lentils, as the hulls are removed when they

are split. I've done fine with split reds.

If you like peas (I don't), you could try split peas.

Regular brown lentils, soaked, and hulls removed, work pretty well for

me.

Be careful if choosing a white bean that you get the navy pea beans, not

Great Northerns. Soak, and remove as many hulls as possible. (I made a

mistake, and paid for it.)

Baby limas are also a possibility. (I don't like limas, so have never

prepared them.)

I would strongly recommend having a very small amount, and checking for

results -- and even if you are OK with that small amount, don't have them

more than once a week, possibly not more than once every two weeks. I

tend to make a big batch of lentil-bison chili, split it up into

meal-size containers, and freeze. That way I have a " different "

dish that I don't have to prepare, except for heating, once a week for a

month or more.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Marilyn,

thanks for the idea about making lentil-bison chili. I have both ingredients but I probably never would have thought to put them together. :-) Well, maybe I would have, after I started using lentils. So far I haven't tried. It's something to look forward to.

Louise

scd 8 months tomorrowI tend to make a big batch of lentil-bison chili, split it up into meal-size containers, and freeze. That way I have a "different" dish that I don't have to prepare, except for heating, once a week for a month or more.

— Marilyn

[Guest guest]

Thanks for the tips, Marilyn! Where would I be likely to find split red

lentils? (I live in

Texas.)

> >If peanut butter caused discomfort, should I be

> >frightened to try the SCD-legal beans? Or is

> >that an illogical conclusion since we soak the

> >beans and obviously don't soak the peanuts for peanut butter (or otherwise)?

> >

> >Also, what type of bean should I try first? I'm

> >clearly nervous about this--I've waited a long

> >time to get up the nerve to try them, and I want to tread carefully.

>

> I'd start with the split red lentils, as the

> hulls are removed when they are split. I've done fine with split reds.

>

> If you like peas (I don't), you could try split peas.

>

> Regular brown lentils, soaked, and hulls removed, work pretty well for me.

>

> Be careful if choosing a white bean that you get

> the navy pea beans, not Great Northerns. Soak,

> and remove as many hulls as possible. (I made a mistake, and paid for it.)

>

> Baby limas are also a possibility. (I don't like

> limas, so have never prepared them.)

>

> I would strongly recommend having a very small

> amount, and checking for results -- and even if

> you are OK with that small amount, don't have

> them more than once a week, possibly not more

> than once every two weeks. I tend to make a big

> batch of lentil-bison chili, split it up into

> meal-size containers, and freeze. That way I have

> a " different " dish that I don't have to prepare,

> except for heating, once a week for a month or more.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>

[Guest guest]

At 07:43 PM 10/25/2008, you wrote:

Thanks for the tips, Marilyn!

Where would I be likely to find split red lentils? (I live in

Texas.)

Hmm. I have found them at the regular grocery store. I have found organic

ones at Whole Foods and at Fresh Market. They're a vivid cooked-shrimp

color when raw, but turn kind of creamy white after soaking and cooking.

(Or they take on the color of whatever you're cooking them in. If you

tolerate them, they make a great thickener for chilies, soups, and stews

-- but, as I say, I can't recommend them oftener than about once a week.

I've also made mock mashed potatoes out of them.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund