8
Oct

Let Them Eat . . . Beans

   Posted by: MotherHen   in Beans, Crock Pot, Feingold, Vittles

I recently revised my bean recipe to accomodate our new dietary limits.  I can’t remember how I used to cook the beans long ago because I’ve slept since then.  But recently I have been adding tomato sauce and chili powder, both no-nos on the Feingold plan.

Changing your taste buds is not nearly as hard as you’d think.   Every mom should give it a go, if for no other reason than to gain perspective for dealing with persnickity eaters.

We’ve only been back on the Feingold diet for 2 weeks and we already have a new favorite bean recipe.  And I’ve had grand success cooking them in the crockpot.  So easy!

You’ll need:

  • 2 lbs dry pinto beans
  • boiling water
  • patience
  • 2 tsp cumin
  • 1½ t italian seasonings
  • 1 tbsp onion flakes
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp paprika
  • 1 Tbsp sea salt
  • 2 Tbsp Secret Ingredient (optional) (click the link and scroll down for the recipe) (really, it’s worth it)

The method:

After breakfast, rinse the beans in a colander in the sink.  Watch out for little rocks and tiny clods of dirt.

Pour the beans into the Smarty-Pants-Pot, cover with boiling water to 2 or 3 inches above the level of the beans.  You’ll need to add more later in the day as the beans absorb some of the water.  Check the water level whenever you find yourself passing by.

Turn the pot on high.  It needs to simmer all day long.  I put my beans on at about 8:30 in the morning and we eat around 6:30.  Long, slow cooked beans.  Very yummy!

* Note – The SmartPot turns itself to warm after 4 or 6 hours on high.  If you use this kind of pot, be diligent and set a timer to remind yourself to re-set the Smarty-Pants-Pot when this is due to occur.

Anyway, around 5 o’clock or so, add all the seasonings and give it a stir.

dumbpot-revised-001

Pretty soon after that will be time to start the cornbread too!   The World’s Best Cornbread takes 35 minutes in the oven, plan accordingly.

When I cook 2 lbs of beans we have enough for supper for the whole family and for lunch the next day.

beans-002

This post is linked to:

Related posts:

  1. White Chili
  2. Chuckwagon Beef Stew
  3. Three Reasons and Three Recipes to make Homemade Salad Dressings
  4. The Plan – part 1 – Food
  5. Frugal Cornbread

This entry was posted on Thursday, October 8th, 2009 at 11:11 am and is filed under Beans, Crock Pot, Feingold, Vittles. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

13 comments so far

Anita Chamblee
 1 

I will be making beans tomorrow. I soak them overnight and cook all day on the stove. I cook up to many for the crock pot. We’ll have some for dinner and then I freeze them for quick meals.

Today I have turkey broth and meat in the crockpot from the turkey carcass from last week (the last of my 29 cents a pound turkeys from after Thanksgiving last year!!). I will make a couple of pot pies and some soup with this today and put them all in the freezer.

Love time-saving and wholesome meals!!

October 8th, 2009 at 11:45 am
MotherHen
 2 

I really need to get into making our own broth. I’ve done it before, I just never have made it a regualr part of our life. I’m sure now’s the time. :D

October 8th, 2009 at 12:13 pm
Marcia
 3 

Congrats on beginning the Feingold diet. It has been a part of our family for many years. I want to point out that when making your soup that paprika is Stage Two and be sure your Italian seasonings are ones you find in your foodlist. Your secret ingredient also has some things to watch: seasonings, peppers (stage two), powdered milk, boullion–all should be stage one and in the foodlist. The soup will be great–and Stage One!

October 8th, 2009 at 5:13 pm
MotherHen
 4 

Hi Marcia, thanks for the tips. I have been wondering about the paprika. The “secret ingredient” I had to tweak a bit. I knew about the peppers, and had to go to our local health food store for a good broth powder w/o any offending ingredients. Thanks for the help!

October 8th, 2009 at 5:31 pm
Keeley
 5 

The secret ingredient is goats peeking through fence wire? =)

October 8th, 2009 at 9:23 pm
MotherHen
 6 

I said it was optional. :D

October 9th, 2009 at 7:10 am
mama olive
 7 

I was just thinking this morning that I needed to ask you how you are making beans without the taco seasoning mix. Now I know. :-)

October 9th, 2009 at 9:40 am
MotherHen
 8 

I was shocked to find out how yummy beans could be even without the chili powder! My family loves the new recipe!

October 9th, 2009 at 9:48 am
Alison
 9 

I haven’t tried cooking dry beans yet. With all the beans we eat, one would think that I have tried that already! One of these days soon! Thanks for sharing your recipe.

October 9th, 2009 at 7:23 pm
MotherHen
 10 

OK, Alison, get thee in thy car and drive thyself straight to thine grocery store. Buyeth a one pound sack of pinto beans. Cooketh them as an experiment forth with! Posteth the results on thine blog! Verily! ;)

October 9th, 2009 at 7:34 pm
Keeley
 11 

ROFL! I love it when you talk KJV. =)

I’ll speak it to my children sometimes. The other day Andrew – who is learning to read – read the word “ye” and thought it was soooo funny. =D

October 10th, 2009 at 12:10 pm
Jen
 12 

Thank you for sharing this recipe. Looks great. Have a great week.

October 16th, 2009 at 3:57 pm
darnold23
 13 

I wanted to thank you for posting to Crock Pot Wednesday and to let you know that Mister Linky is up for this week’s event. There’s a giveaway going on:) I always cook my beans in the crock pot. We just prefer the depth of flavor that they have when I do them that way.

October 18th, 2009 at 6:35 pm