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ZOEYSGRAMMA2013's Photo ZOEYSGRAMMA2013 Posts: 37
9/23/14 4:57 P

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TestyCatLadyP, what is side pork? I've not heard of it. Your recipe sounds delicious!!

The fact is, that to do anything in the world worth doing, we must not stand back shivering and thinking of the cold and danger, but jump in and scramble through as well as we can.
-Robert Cushing

mini goals:

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ELLIEJOSIE's Photo ELLIEJOSIE SparkPoints: (79,798)
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8/19/14 6:50 P

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KindredS, I am not Carol but I'll answer your questions. Yes, I soak the dry beans (with no salt or added herbs). That is day 1 (or more accurately, evening, done before retiring to bed). Just use dry beans (black beans take less soaking time). This should be done in a large bowl, and add a LOT of water, since you will be tossing it on your plants or down the drain the next day - you do NOT want them to dry out. Next day in the morning, drain them in a colander or strainer. Rinse the dried but plump beans with a lot of cold water. Do that after the soaking, and before cooking. For me, I do this when I get up and before the family gets up. Cover the rinsed beans with water (then put them into the crockpot). Make sure they are covered at least 2 inches with water. You can use broth with the water, or add herbs and bouillon, but do NOT add tomatoes or sauce here (I think it toughens them). Cook them on high one hour or until you leave for work, and then reset the pot to low and cook until tender. Sometimes that is more than 8 hours (if you have a lot of beans) or less than 8 hrs. Follow your recipe from the cooking start (except for tomatoes; some recipes add them early) - or add the ingredients the last hour or two. If you have too many beans cooked for your family, you can freeze them (so convenient). Yes, I often open a can of beans for my salads, but I always rinse off the salt, and I am careful to get them on sale. They are not yucky at all, they are convenient, cheap (but not as cheap as dried beans), and easy. Here's another hint - buy your dried beans at an Amish store, or Mexican market - MUCH cheaper.

~KINDREDSPIRIT~'s Photo ~KINDREDSPIRIT~ Posts: 4,826
8/17/14 8:27 P

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Carol,

I am new and in your 1st post you say,
"I pick over, rinse, and soak overnight, drain, rinse, and cook 8 hours on low. Day 1 = cooking; Day 2 = making the recipe with them."

Sorry to be dense, but this only refers to dry beans, right? Also you rinse and soak overnight only to heat them on low the next day for 8 hours, right? Then the next day is the recipe.

Do I have this right?

Do people ever use the canned beans or is that yuckky?

thanks for the help.

barbara

Set yourself up for success and anything is possible. - SP



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HOLLYSNOWWOMAN's Photo HOLLYSNOWWOMAN Posts: 2,364
5/20/14 11:19 P

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After soaking bean, add onion and hot and sweet peppers and cook on low until done . Then I add tomatoes, spices and lentils or pearl barley. Continue to cook on high for a few more hours

Slow but will get there!


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,822
2/2/14 10:09 P

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emoticon

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MOMTOCONNOR2003's Photo MOMTOCONNOR2003 Posts: 5,169
2/2/14 7:25 P

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I make split pea soup in the crock pot all the time. Really easy I bag of dried peas, 2 carrots grated into pot, One ham steak diced up and fill with water. Add salt to taste, cook on low 8 hours. So easy and low calorie.

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GOOSIEMOON's Photo GOOSIEMOON SparkPoints: (171,069)
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10/28/13 8:46 A

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So many great ideas here. Thanks!

"Don't let the fear of the time it will take to accomplish something stand in the way of your doing it. The time will pass anyway; we might just as well put that passing time to the best possible use."

~ Earl Nightingale


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HOLLYSNOWWOMAN's Photo HOLLYSNOWWOMAN Posts: 2,364
7/30/13 6:39 P

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I think in the next few days I will do some split pea and lentil soup. I make all my soups because of the sodium and then put some in the freezer.

Slow but will get there!


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HEATHERSTHPW68's Photo HEATHERSTHPW68 SparkPoints: (42,056)
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5/21/13 10:58 P

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My mom used a crock pot all the time when I was kid, Back then there weren't as many recipies as there are now. She used it almost every night to cook oatmeal for us kids to have a hot breakfast the next morning. All I can say is that things have improved since then ever since I was given one when I first moved out on my own. emoticon

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KLUTZY68's Photo KLUTZY68 SparkPoints: (2,943)
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5/13/13 3:20 P

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Wow, I was amazed to find this team today. There are so many teams for so many things!

I was looking for a Boston Baked Bean recipe and this team was linked. I make mine similar to the one posted but slightly different. I use good quality bacon, preferably Hatfield brand, which won a taste test (Cooks Illustrated, I think). They sell their ends and pieces as "Seasoning Bacon," quite a bit cheaper than the regular sliced bacon; it's in a red and white plastic bag which does not look like a package of bacon and may not be near the bacon section. I use half molasses and half real maple syrup, no extra salt, 1 Tbl dry mustard instead of Dijon, add 1/4C ketchup and one jalapeno pepper, left whole with stem cut off, or some red pepper flakes. The pepper is optional but I like the little kick it gives. When they're almost done I put the crock in the oven at 300, remove the cover, and bake for about an hour. This gives them a sweet crusty top that is luscious. I don't care for brown bread so usually make corn bread.

There are some great recipes here that I look forward to trying! Love the look of the crunchy beans, much easier than roasting in the oven. You could probably make things like wasabi peas too. Of course I *would* find a good snack food just when I've started the No S diet and quit snacking! But I'll make some for my SO, see if I can steer him away from chips.

No-S-ing my way to a better life! nosdiet.com/


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HOLLYSNOWWOMAN's Photo HOLLYSNOWWOMAN Posts: 2,364
2/26/13 7:41 P

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I love my crock pot. I soak my beans then cook until done. I eat them that day and the day after will make chili or chili beans. I then can put servings in the freezer for later use.

Slow but will get there!


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,822
1/18/13 1:15 A

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To make chili I soak a cup of dry pintos and a cup of dry dark red kidneys overnight in crockpot, turned off. The next morning I pour them into a colander, drain, rinse, put back in crockpot, fill up with water, and leave them on low all day long. Then I make chili using those beans, meat, seasonings, etc.

To soak & rinse, or not to soak, that is the question? Look up phytic acid, and you'll see, yes, you need to soak beans first and discard that water, for health reasons.

Be sure to boil kidneys for 10 mins, they have their own weird toxin, special exception. I make sure I simmer at a low boil for 10 mins when making chili.

Edited by: CAROLFAITHWALKR at: 1/18/2013 (01:20)
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SOMOMOM's Photo SOMOMOM Posts: 164
1/17/13 4:41 P

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I cook dry beans in my crockpot as well, either overnight for use the next morning or for lunch, then during the day while I'm at work if I'm cooking with them or they're the main course for that night. Use lotsa water, it depends on the bean how much they soak up..

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LITTLEWIND53's Photo LITTLEWIND53 Posts: 15,258
1/9/13 10:35 P

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emoticon emoticon

Linda

Leader: Living with Diabetes
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10080


YOU can do it.
You CAN do it.
You can DO it.
You can do IT.


 
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HAPPY_TRAVELS's Photo HAPPY_TRAVELS SparkPoints: (15,678)
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1/9/13 10:17 P

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Well I will be doing a crock pot Chili using different beans. I will try find a package of mixed beans instead of using cans loaded in salt as my husband can't have the salt that is in the cans. I will write down the recipe as I go so that I can share it with you.

May this be the turning point in your life. Each day opens like a door letting us see the wonders of life. It is up to you to embrace all that is given. Do not regret the wasted moments of the past embrace the future and move forward.


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LITTLEWIND53's Photo LITTLEWIND53 Posts: 15,258
12/29/12 11:50 A

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I started out to make "beans and rice" but in the end there was no rice in that crock pot.....

This morning I looked at tons of recipes here on SparkRecipes but most called for canned beans or peppers or were too spicey. In the end, I think I will go by guess and by golly and see what I end up with, lol

Linda

Leader: Living with Diabetes
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10080


YOU can do it.
You CAN do it.
You can DO it.
You can do IT.


 
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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,822
12/29/12 10:06 A

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I call that "Hamburger Beans"; never tastes the same twice cause I use up whatever's on hand or in the pantry, but boy is it good!

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LITTLEWIND53's Photo LITTLEWIND53 Posts: 15,258
12/29/12 9:48 A

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I have been a member of this team for some time but have not really posted much, although I do read all the new posts that I get notifications of......

In September my church had a chili cook-off and after measuring the amount of cooked (white) beans I needed, I put the remaining beans in the freezer. Yesterday I threw them, some cooked beef burger, a can of tomatoes, some prepared frozen stock and some garlic, minced onion and black pepper in the slow cooker. Was it ever yummy!

This worked so good that I think I will deliberately prepare beans for the freezer.

Linda

Leader: Living with Diabetes
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10080


YOU can do it.
You CAN do it.
You can DO it.
You can do IT.


 
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KEEPITSIMPLE_'s Photo KEEPITSIMPLE_ SparkPoints: (60,140)
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12/16/12 9:18 A

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I tried a recent experiment with a variety of beans in order for us to experience different types. I bought the 15 bean mix and added pork tenderloin. This is very simple:

15 bean mix-1/2 pkg (without the season packet that comes inside)
1/2 Pork Tenderloin
Mushrooms - canned

This is all that was on hand, and I hadn't planned on fixing this, so I just went with it.

Directions:

Soak beans overnight according to pkg directions

The next morning, rinse the beans, add to the crockpot along with mushrooms and pork tenderloin. I used half of the tenderloin and cut it in 3 chunks. It fell apart nicely.

Add some water and vegetable broth, and a little of your fav seasoning or the cajun pkt that comes with it, if you like. I used a little of the Tony's original.

I've been using the high setting for 3 hours, then low for 3.

It was really good just the way it was, and we had some greens with it. It was very filling so I didn't need much. I would do it the same way again. But the next time we will use 2 crockpots and split the beans and pork, then hubby will use the cajun pkt in his, I'll do mine just the same. We'll also see how it freezes too.

This is a great way to try different beans, and I really like that some of the smaller beans broke down, which made the mix slightly thick. Perfect.

Any type of meat would be good, and I think meatless would be delicious too, and add some fresh veggies.

Dear Lord, set my sights on You and Your great attributes. Help me to live in Your presence, dependent on Your guidance each day. In Jesus’ name, Amen.

♥♥¸.•*´¨`*•. ¸♥¨`*•.¸♥.•*´¨`*•.¸♥
Each new day is a blessing!
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MARGOMCP's Photo MARGOMCP Posts: 8,670
12/10/12 12:17 P

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I do lentils with sausage and onions; wonderful for a winter's night, is easy to adapt, add more/less herbs, onions, etc:

1 lb smoked Polish sausage, 1 cup lentils, 2 onions, 4 tbs. butter, 1-1/2 tbs. paprika, 1/2 tsp. marjoram, salt/pepper, 2 tbs. parsley.

Wash lentils and put into a pot with 3 cups of water, salt and marjoram. Chop the onions and saute in butter until soft. Add the sausage cut into 1 inch pieces and brown slightly. Add to the lentils and stir in the paprika. Bring to a boil, reduce heat and simmer covered for 50 minutes until the lentils are tender. Serve with chopped parsley sprinkled over the top - can be used with split peas or blackeyed peas instead and ham instead of sausage.

I don't use just a "pot" anymore, stick the ingredients in my crock pot instead, on low and forget about it for a few hours. Not like overdone lentils will hurt anyone :-) Too, I sometimes put in chicken stock if I have it instead of water.

Edited by: MARGOMCP at: 12/10/2012 (12:18)

There is no pleasure worth forgoing just for an extra three years in the geriatric ward. ~John Mortimer


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TESTYCATLADYP's Photo TESTYCATLADYP SparkPoints: (61,101)
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4/26/12 9:54 P

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Yes. Navy beans are the smallest white beans. They are the same type that are used to make the pork and beans or beans in sauce that you can buy in the store in cans.
emoticon

PS: I like doing my beans this way, because this way, you can be sure the beans will not be hard.

Edited by: TESTYCATLADYP at: 4/26/2012 (21:56)
Linda aka TestycatladyP

If we are walking in the light
As He is in the light
We have fellowship
With one another

If we are willing to confess
Our own unrighteousness
He will wash away
All our transgressions


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,822
4/26/12 9:21 P

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Linda are the navy beans the smallest white ones, right? There are small white beans and then there are the larger Great Northern, right?

I have some Navy (I think) to use up. Is there more than one kind of small white bean (commonly found on every grocery shelf)? If no, then, I'm pretty sure mine are Navy.

Very interesting recipe. I have done similar except I do step 2 in the Crock Pot. It is much faster, though, to cook them the way you did in your recipe.

Edited by: CAROLFAITHWALKR at: 4/26/2012 (21:27)
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TESTYCATLADYP's Photo TESTYCATLADYP SparkPoints: (61,101)
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4/26/12 8:49 P

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I love cooking from scratch. Here is one of my favourite recipes for beans. I am sorry... I do not have the calorie and nutrition break down for it...

Linda's Home-made Slow-Cooker Beans:

Step 1:

Overnight:

Ingredients:
2 cups dry navy beans.
6 cups cool water.

Directions:
Soak your beans overnight in the water for at least 12 to 14 hours. (you may think it is ok to skip this, but it really does make a difference.)

Step 2:

Next morning:

Take the beans you soaked, and drain and rince them well. Place them in a large pot with over double the amount of water as there is beans. Boil them on medium for about 30 to 40 minutes, until they are begining to get tender. Stir them every few minutes, to keep them from burning. (DO NOT salt them at this stage. If you do, they will be toughe.)

Once they are fully softened, drain them well and rince them. Set them aside.



Step 3:

Putting it all together.

Ingredients:
The beans you soaked and cooked earlier.
2 nice thick slices of side pork, diced and fried until it starts to brown.
1 medium onion, diced, and fried in the fat left behind by the fried side pork. (fry it until it just starts to brown.)
1/3 cup brown sugar style BBQ sauce. (I used Kraft brand)
1/3 cup ketchup.
2 heaping teaspoons mustard.
2 cloves of garlic, minced.
1/3 cup molasses.
1+1/2 cup water.
1 heaping tablespoon brown sugar.
1/2 teaspoon salt. (*adjust according to taste.)
2 teaspoons chili powder.


Directions:
Place all the water, BBQ sauce, molasses, ketchup, brown sugar, minced garlic cloves, mustard, salt, and chili powder together into a bowl and mix well. Place the fried side pork, beans, and fried onion into your slow cooker. Pour the mixed sauce over the onion, pork and beans. Stir well. Adjust the seasoning, according to your taste. Cook on low for at least 5-6 hours (the longer the better).

I love serving this with either toast, home made corn bread, or home made biscuits. To me... this is the ultimate in comfort food!
Enjoy!
:)




*I know this looks like a lot of work, but it really isn't. It just involves time and patience, and is well worth the effort. Any leftovers taste even better the next day.

Here is a link to a picture I have of this recipe...

www.sparkpeople.com/mypage_photo_gal
le
ry_enlarge.asp?id=4264793



Linda aka TestycatladyP

If we are walking in the light
As He is in the light
We have fellowship
With one another

If we are willing to confess
Our own unrighteousness
He will wash away
All our transgressions


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,822
12/30/11 8:39 P

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Hi Georgeann, hope you get some replies on how to cook them Southern, as I have no idea. But here are two recipes from Stephanie O'Dea, The Crock Pot Lady:
www.sparkpeople.com/myspark/team_mes
sa
geboard_thread.asp?board=0x5523x4571R>9977


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THREEKITTYS's Photo THREEKITTYS SparkPoints: (18,387)
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12/30/11 6:40 P

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How do I cook black-eyed peas and greens for the New Year? I am new to the south, but want to keep their customs. Any help would be appreciated.
Thanks


Have a Wonderful and Healthy Day,
Georgeann


GALATIANS 6:9 NIV
9 Let us not become weary in doing good, for at the proper time
we will reap a harvest if we do not give up.




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VEGWRITER's Photo VEGWRITER Posts: 23
12/29/11 1:56 P

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This is a simple recipe to make beans from scratch in a 1 1/2 quart slow cooker. It's perfect when you just want to make beans for 1 recipe. healthyslowcooking.com/2011/04/07/be
yo
nd-easy-slow-cooker-beans-1-12-quartR>-version/
It is alot cheaper to make your own than to buy canned ones.

--
Kathy Hester author of The Vegan Slow Cooker and Healthy Slow Cooking( healthyslowcooking.com/ )

Follow me on fb www.facebook.com/veganslowcoo
ker
, Twitter twitter.com/#!/geekypoet , or Pinterest pinterest.com/kathy_hester/ for Slow Cooker recipes.


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KATSTEAM's Photo KATSTEAM Posts: 14,008
12/29/11 1:12 P

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Hi iam new to the crock pot I never knew you could cook beans in them

the receipt sounds great and i am going to the store & buy beans

i have always used the can beans they are getting to pricey for me

thanks emoticon

HE WILL COVER YOU WITH HIS FEATHERS ,AND UNDER HIS WINGS
YOU WILL FIND REFUGE,HIS FAITHFULNES WILL BE YOUR SHIELD AND RAMPART psalm 91:4


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VEGWRITER's Photo VEGWRITER Posts: 23
12/29/11 9:42 A

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I have a simple dahl recipe with yellow split peas and sweet potato here: healthyslowcooking.com/2010/05/02/sl
ow
-cooker-yellow-split-pea-sweet-potatR>o-stew/


From my understanding there are so many different kinds of dal and curries you can probably use any you have on hand. My favorite place has a black-eyed pea curry that's amazing with no added fat!

--
Kathy Hester author of The Vegan Slow Cooker and Healthy Slow Cooking( healthyslowcooking.com/ )

Follow me on fb www.facebook.com/veganslowcoo
ker
, Twitter twitter.com/#!/geekypoet , or Pinterest pinterest.com/kathy_hester/ for Slow Cooker recipes.


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THE_HERMIT's Photo THE_HERMIT SparkPoints: (2,388)
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12/15/11 1:32 P

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Is it possible to make Dahl in a crock pot and what type of beans do I use to make it?

I am just beginning my slow cooker , cooking journey in the bachelor pad and would like to make some dahl.

striving to be healthy and more environmentally friendly each moment of every day hermitsretreat.blogspot.com/


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SMILEYBEE's Photo SMILEYBEE SparkPoints: (70,483)
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11/17/11 12:43 P

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Hey MrsShowMe, I just put on a pot of pinto beans and I used your recipe ideas below. Thanks for sharing! emoticon

Betty - Idaho

Our lives are a sum total of the choices we have made. -- Wayne Dyer


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,822
9/16/11 9:33 P

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Yum! You certainly inspired me! I know what I'm cooking tomorrow . . .

I think I'll soak some tonight!

emoticon

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MRSSHOWME's Photo MRSSHOWME Posts: 252
9/14/11 4:49 P

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I actually put on a pot of pinto beans this morning before I left the house, adding about a pound of leftover ham, a chopped medium sized onion, two cans of Ro-tel, about 1.5 cups of chopped roasted green chiles, some garlic powder and a dusting of seasoning salt. I did soak the beans overnight.

Working on a 40 lb loss by my 40th birthday June 26, 2013


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,822
9/8/11 8:57 P

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Glad we could help, Toni! I just unpacked all my beans in Tupperware modular mates yesterday, and am looking forward to bean soups and cassoulets this fall and winter. And they never burn in the crock pot, woo hoo!!!!!!!!!

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TINYBUNCHES's Photo TINYBUNCHES SparkPoints: (23,448)
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9/5/11 3:39 P

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It's been awhile since I've stopped by this team but you ladies sure have opened my eyes about beans! thanks! I was planning on making some bean recipes this winter and you've answered all my questions and then some.



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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,822
6/17/11 10:26 A

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That is very interesting, never heard of or seen that before. I'm definitely a fan of Stephanie O'Dea!!

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VINTAGEMISS's Photo VINTAGEMISS SparkPoints: (5,800)
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6/17/11 5:36 A

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It's actually hard to think of this as a recipe because it involves so little actual labor. I found the original recipe for this from the blog Crockpot 365 but I put my own spin on it. Its kinda like Corn Nuts, but not fried, with a good amount of protein, and all in all better for you. And I think much better tasting.
Southwest Slow Cooker Crunch Beans:
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1685687


Edited by: VINTAGEMISS at: 6/17/2011 (05:38)
The only man who never makes a mistake is the man who never does anything. - Theodore Roosevelt

There are no magical fixes. It's all up to you. Nothing in this life that's worth having comes easy. --Dr. Kelso from "Scrubs"

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DOLPHINLADY05's Photo DOLPHINLADY05 SparkPoints: (35,581)
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5/3/11 2:38 P

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Thanks for the info on soaking black beans Carol!! emoticon

Lori

"Experience: that most brutal of teachers. But you learn, my God, do you learn!" CS Lewis


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,822
5/3/11 12:51 P

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To discard the bean water, or not to discard?, that is the question and the controversy.

I read this on Whole Food's Black Bean thread, thanks Amber, and found it fascinating, here's the applicable excerpt regarding dicarding the water controversy (see also the charts, graphs, and nutrition info on black beans):
whfoods.org/genpage.php?tname=foodsp
ic
e&dbid=2&utm_source=bulletin_click&uR>tm_medium=email&utm_campaign=bulleti
n_email


"The soaking of black beans in water has always found fairly widespread support in food science research as a way of improving overall black bean benefits. Yet, the discarding of the bean soaking water has been a topic of considerable controversy. A recent study that may help put this controversy to rest looked at many different advantages and disadvantages of tossing out the water used to soak beans. It found that the advantages clearly outweigh the disadvantages. On the advantage side of things, getting rid of the soaking water also means getting rid of some of the phytates and tannins that can lower nutrient availability. It also means reducing flatulence-related substances like raffinose (up to 33% removed along with the soaking water) and stachyose (up to 20% removed). A final advantage was the retention of resistant starch. While some of the total carbohydrate content in the black beans was lost along with the discarding of the soaking water, the amount of resistant starch remained unchanged. (Resistant starch is a type of carb that will typically make its way all the way down to the large intestine without being digested. Once it arrives in the large intestine, it can help support the growth of desirable bacteria in that area of the digestive tract.) On the disadvantage side of things was that 15% of total phenols were lost, we actually don't think that that is an amount that is of concern. There was a slight loss of some additional phytonutrients as well as minerals. When adding up all of their findings, the researchers concluded that the many advantages of discarding bean soaking water clearly outweighed the disadvantages and then made this recommendation a firm part of their research conclusions."

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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,822
4/18/11 1:17 A

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You're welcome Martha! Please add your family's favorites!

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MARTHA503's Photo MARTHA503 SparkPoints: (19,267)
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4/16/11 8:22 A

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Carol, thank you for your posts and the links provided!

If you believe you can you will! If you believe you can't you will not!


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,822
3/28/11 7:55 A

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Thanks CC, I saw it and it looks really good!
emoticon

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CCCARTER3's Photo CCCARTER3 SparkPoints: (12,538)
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3/26/11 2:07 P

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Carol so sorry it took so long ,but did post recipe on the soups and stews thread.
I hope you will enjoy.
I can't taste the lentils that much cause soup has so much flavor.
You can use a different bean or just leave out.
Again so sorry it took so long.
Have a great blessed wkend.
love ya
CC

Edited by: CCCARTER3 at: 3/26/2011 (14:08)
CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,822
3/24/11 10:13 P

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Creole Black Beans - I'm adding some sausage that needs to be used up, to mine.
www.crock-pot.com/Recipe.aspx?rid=15
20


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CCCARTER3's Photo CCCARTER3 SparkPoints: (12,538)
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3/22/11 3:25 P

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Hi,Carol,I have a recipe it's a soup if I can find it will post it and let you know.
It calls for lental but I cant tast them cause the soup have alot of flovor's,I dont know what kinds of food you
like but you could try it if it sounds good to you.
We love it here in my house I have to share with my neighbor and I can freeze it for another wk.
I like lentals and I am a soup person.This recipe does not call for crock pot although you could use it to keep it warm.
Anyway will get to you asap.
ty all for the welcomes

CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,822
3/22/11 2:59 A

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I just came across another article about bean toxin, posted by someone else on the Natural Healing team. So for me, I'll keep doing the soaking overnight. Welcome CC! And regarding Tinker's method, Hillbilly Housewife I just noticed, Rachel Ray and others do the same; a very popular method. I am wondering now, looking back, if when they didn't cook for me, if I was using hard water at the time. Distilled water is what I'm using now. For me, I'll keep using distilled water and reducing toxins by soaking overnight & 2 water changes.

Does anyone have a suggestion how to use up lentils, without actually tasting them? I want a recipe they can "get lost in". I am thinking the spicyness of a hot chili might do it. Any suggestions? I know they are healthy so I don't want to throw them out. But no matter how healthy they are I'm not buying any more. I just don't like them. Did you have success with your recipe KAZINMICH?

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CAROLINAGIRL45's Photo CAROLINAGIRL45 Posts: 368
3/21/11 6:02 P

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CCCCarter, Your pintos sound really good. I love them served with salmon patties, cornbread and pickled peppers on the side.

Another way we like them, once in a while, is served with sauteed bell peppers and onions with a dash of hot sauce. Serve over rice. And, the cornbread, of course. Yummy!

My grandmother started walking five miles a day when she was sixty. She's ninety-three today and we don't know where the hell she is. ~Ellen DeGeneres


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CCCARTER3's Photo CCCARTER3 SparkPoints: (12,538)
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3/21/11 4:38 P

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Hi,all new here sorta.

I like to make my pintos in my cock pot,I soak them over night,and put in crock pot with some chicken brothabout a can with some water.
when about done I like to add turkey link sausage it is so good .

Hope to get to know you all.
gotta go bread is about done in breadmaker and smelling good.
CC

Edited by: CCCARTER3 at: 3/21/2011 (16:39)
KAZINMICH's Photo KAZINMICH Posts: 519
3/14/11 12:09 P

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I'm going to try the WW Slow Cooker Lentil Soup this week. I will omit the extra salt and use unsalted chicken broth stock. I noticed a lot of the recipes are very high sodium, most of the time I end up omitting, or adding a quarter or half the salt originally stated.

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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,822
3/3/11 1:24 P

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Thank you TINKER292 for that info!

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TINKER292's Photo TINKER292 Posts: 222
3/3/11 8:04 A

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I found this in a cook book it's called not your mother's sow cooker recipes for two. The Author is Beth Hensperger. I have done this a few times and my beans come out perfect every time. When I do the over night soak and try to cook them they seem to not cook all the way through.

This is a good way to quick soak beans, it is all done in a crock pot.

Garbanzos, navy beans,baby white beans. great northern, black-eyed peas, yellow-eyed peas,soybeans and cannellini, all take about 3 hours to cook in the slow cooker, except the garbanzos and soybeans take about 4 hours to cook.

Red kidneys, small pink beans anasazi beans, red beans, jacobs cattle beans, black beans and cranberry beans take about 3 hours to cook.

Here is the caned beans to cook from scratch beans ratio a 15oz can of beans drained contains about 1 1/2 cup of beans. A 16oz can drained contains about 1 3/4 cup of beans. A 19 oz can drained contains about 2 cups of beans. One pound of raw beans dried will yield about 5 cooks of cooked beans.

1/2 c of dried beans yields 1 to 1 1/2 cups of cooked beans, 3/4 cups of dried beans yields 1 3/4 to 2 1/4 cups of cooked beans , 1 cup of of dried beans yields 2 1/2 to 3 cups of cooked beans.

Slow cooker settings and cook times: High for 3 to 4 hours

1/2 cup dried beans
2 1/2 cups of boiling water

3/4 cup dried beans
3 1/4 cups of boiling water

1 cup of dried beans
4 cups of boiling water

salt to taste (optional)

1. Place beans in a colander and rinse under running water, pick over the small stones.
Place in slow cooker.

2. Add the boiling water to the beans in the crock. Cover and cook on HIgh until tender, 3 to 4 hours. The beans should still hold their shape and not be falling apart, and most of the cooking liquid will be absorbed. I test the beans at 2 1/2 hours by biting into one. Add more boiling water during the cooking if the beans start to look too dry. Add salt if desired Drain and proceed with your recipe, or store the beans, in their liquid, in the refrigerate for up to 2 days. Drain before using.




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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,822
3/3/11 3:56 A

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Slow Cooked Boston Baked Beans
simplyrecipes.com/recipes/slow_cooke
d_
boston_baked_beans/


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CAROLINAGIRL45's Photo CAROLINAGIRL45 Posts: 368
3/1/11 11:27 A

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She's adorable! Thank you! :D

My grandmother started walking five miles a day when she was sixty. She's ninety-three today and we don't know where the hell she is. ~Ellen DeGeneres


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,822
3/1/11 7:20 A

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You're welcome to the steal, I got her off the internet! I put her on my page every year in March, found her when doing a St. Patrick's images search. Irish Annie.
emoticon

Edited by: CAROLFAITHWALKR at: 3/1/2011 (07:21)
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CAROLINAGIRL45's Photo CAROLINAGIRL45 Posts: 368
3/1/11 3:14 A

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Carol, that recipe sounds so good, thank you!

Is that Raggedy Ann doll one that your daughter made? She's beautiful. Could I steal her for an avatar sometime? lol

My grandmother started walking five miles a day when she was sixty. She's ninety-three today and we don't know where the hell she is. ~Ellen DeGeneres


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,822
2/28/11 10:47 P

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Well, I sure did! Thanks so much for letting me know. I will go fix it now. I saved the recipe to my favorites so I know it will be easy to find there.

Okay I corrected the link below and tested it, LOL.

Edited by: CAROLFAITHWALKR at: 2/28/2011 (22:50)
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CAROLINAGIRL45's Photo CAROLINAGIRL45 Posts: 368
2/28/11 5:09 A

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LOL Carol, I think you posted the walking guide by accident. It's great info! I'd still love to see the black bean and sausage soup recipe though. ;-) Sounds really good!

Edited by: CAROLINAGIRL45 at: 2/28/2011 (05:10)
My grandmother started walking five miles a day when she was sixty. She's ninety-three today and we don't know where the hell she is. ~Ellen DeGeneres


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,822
2/27/11 9:14 A

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Black Bean and Sausage Soup
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=58638


Edited by: CAROLFAITHWALKR at: 2/28/2011 (22:49)
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NWILKER's Photo NWILKER Posts: 2,254
1/18/11 11:10 A

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Tex Mex Pinto Beans (this is the name, but really it is simply the directions on how to cook them in the crock pot with a smidge of spice!)

http://recipes.sparkpeople.com/recipe-de
tail.asp?recipe=1420666

I did not soak overnight, as the cook book did not indicate, but will next time per the warning below!

Denver, CO (MST)
What good shall i do today!
Eat with purpose!


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,822
1/13/11 11:05 P

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Weight Watcher's Baked Beans
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=679955


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,822
1/13/11 8:11 P

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WW Slow Cooker Lentil Soup
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1329188


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ANGELMOM37's Photo ANGELMOM37 SparkPoints: (48,907)
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1/10/11 10:11 P

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Red Beans Crockpot Recipe

•Dried red kidney beans - 1 cup
•Onion (chopped) - 1 cup
•Red bell pepper (chopped) - 1/2 cup
•Green bell pepper (chopped) - 1/2 cup
•Celery (chopped) - 1/2 cup
•Turkey sausage (sliced) - 14 oz
•Green onions (chopped) - 1/4 cup
•Water - 3 cups
•Salt - 1/2 tsp
•Pepper - 1/4 tsp
•Garlic (minced) - 4 cloves
•Dried thyme - 1 tsp
•Paprika - 1 tsp
Easy Rice and Red Bean Crock Pot Recipe Instructions

•Combine all the ingredients in a crockpot and cover with lid. Cook on high for 5 hours.

Tracy -Guelph,Ontario


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Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,822
1/10/11 9:36 P

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How To Cook Dried Beans Tutorial, from $5 Dinners:
www.5dollardinners.com/2009/10/how-t
o-
cook-dried-beans.html


All beans contain small amount of toxin, so yes you do need to soak and change the water.

I pick over, rinse, and soak overnight, drain, rinse, and cook 8 hours on low. Day 1 = cooking; Day 2 = making the recipe with them.

Adding anything acidic or salty (tomatoes, lemon, seasoning) can make them hard and they sometimes never get soft; so I do the 2-day method to prevent that, I never put anything at all in the water on cooking day.

Others do add things on cooking day, and I don't understand why theirs turn out and mine don't: so for me to prevent bean disasters it's a hard and fast rule, absolutely NOTHING but plain water during cooking.

After they are soft then I make the recipe and add stuff to them.

Since doing it that way I've never once had hard beans.

It is turning dried into canned first. Takes longer than opening a can, but very frugal, health benefits of controlling what's in the water (my water is no fluoride, and no salt, canned beans have lots of salt), and is so easy to do in the crockpot.

I eat them often enough that my body has adjusted and I no longer have gas. I have never added bicarb tho I have heard of that.

Lentils and split peas I do not soak first.

IMPORTANT: you must boil any red bean (small red, kidney, etc.) ten minutes at a full, hard boil, because of a weird toxin that can and does kill people every day. So when making red beans, boil them first on the stove top at a hard boil 10 minutes; then soak and do Day 1 and Day 2. Many crockpots do not get hot enough to cook red beans properly. I'm unfamiliar with azuki. You could search online about them to find out. However if they're red, I'd err on the side of caution and boil them 10 mins first.

I cook chickpeas from dried all the time in the crockpot, I make homemade hummus with them. Hummus is the only way I eat garbanzo beans.

Edited by: CAROLFAITHWALKR at: 4/30/2011 (07:41)
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