Pinto bean pie question

[not2late]

Re: Pinto bean pie question

That's good to hear 2Big: your efforts brought some joy to people.

[2big4mysize]

Re: Pinto bean pie question

now if you and Hedie can low carb that fudge i see some happy rung 6 folk LOL

[Heidi3]

Re: Pinto bean pie question

not if it has to have inulin in it ...omg that Dreamfield pasta hurt my tummy ..no offense but I am not cooking with that stuff ever!!!!

[not2late]

Re: Pinto bean pie question

I tried the bean brownie last night. It was too sweet for me, but it had a good flavor (not beany at all). The texture was like a slightly undercooked fudge brownie. My guests last night like it----in fact, they kindly ate all of it so I don't have any leftovers.

The inulin worked very, very, very well. The brownie didn't stick and it bottom browned slightly like it would if you used flour. It might have developed a browner crust, but I only baked it for 30 minutes. So maybe if I baked it longer the brownie would have been slightly drier and the crust browner?

Anyhow, this bean brownie/pie brought back memories of a Nigerian dish I used to make. I got the recipe from a Nigerian co-worker. It's called moyin moyin. Anyhow the recipe I have calls for navy beans pureed with an onion, tomato or a couple tablespoons ketchup, salt, pepper, hot chili (if you want it). The bean puree is mixed with half a can of corned beef. Then it's folded into aluminum foil in a loose sausage shape and steammed. The foil has to be loose or else it will burst when it is steammed. That had a texture very similar to Boston brown bread.

[Heidi3]

Re: Pinto bean pie question

2Big, you can try doing a big batch.

Heidi, you have her books? I remember during one show she made mock barbecue ribs, using bean curd sticks and barbecue sauce. In my vegetarian phase, I actually tried it and it wasn't bad at all. It probably would had been better if I had the cookbook.

What I liked about her was that she took the attitude that if a restaurant didn't have a salad dressing you could eat (because she was a lacto-ovo vegetarian), then bring your own or rely on oil and vinegar. I remember she said that during the show were she made a salad dressing from miso and she said you can bring a tablespoon of miso with you to a restaurant, and just ask for a cruet of oil and vinegar and an empty water glass, lol.

YES I do have her books one is "The Art of Dieting with out Dieting" ...that is the one with the veggie burger..I cant remember the other ones they are here someplace!....LOL I tried the Yuba ribs too they were actually good!!! My kids will never let me forget I used tofu scum and tried to pull it off as BBQ ribs however!!!
she was a riot to watch she would send stuff flying all over the counter!!!
I am pretty sure you know I was a (pesca/lacto/ovo) vegetarian for almost 19 years?

sorry I am getting off the subject but she really was one of a kind that is for sure ..he show was "Kathys Kitchen" her name is Kathy Hoshijo

PS none of your guests got upset from the inulin??? argh that was miserable for me

[2big4mysize]

Re: Pinto bean pie question

how much inulin did you ingest as pasta hedie? was it the amount of the matrix they make from it?

[Heidi3]

Re: Pinto bean pie question

huh? I just ate one serving of Dreamfield pasta that had inulin in it ..

[2big4mysize]

Re: Pinto bean pie question

maybe it was something other then just inulin was what I was trying to say. maybe you could get scott or megs to let you have a small amount and see if it was that.

[Heidi3]

Re: Pinto bean pie question

everything else in the pasta is stuff that has not bothered me ever...the only thing new to my tummy is the inulin ..thanks 2big but I will pass ..there is a world of foods out there I can play with I don't have to have inulin you guys can have my share ..

[Heidi3]

Re: Pinto bean pie question

I will however try the pinto bean pie with out the inulin I just need to get some beans I am currently out

[not2late]

Re: Pinto bean pie question

No one had complaints, nor have called me with any...yet.

The amount of inulin I used was about 1 tablespoon to dust the bottom and sides of the pan. I was able to get 16 squares out of the batch. So each serving had maybe 1 gram of inulin clinging to it's bottom.

I tried the recipe again and I just pulled the brownies out of the oven. This time I let the mix cook longer (a full hour) and the inulin-butter on the sides of the pan are a brown color. It's not clear like caramel would be, but maybe it's due to the butter? Anyhow, I'll try experimenting with the inulin next weekend. If it can be successfully crystallized, then it would be a way to make low carb creme brulee...

[2big4mysize]

Re: Pinto bean pie question

just remember it is beany so I'm betting the gas effects are there today for those eating it

[ValidRouge]

Re: Pinto bean pie question

I have to say that my body got "used" to the inulin. The first time I had it, boy did I get gassy and the fiber effect IMMEDIATELY. My tummy gurgled really loud from the gas...however each time I've had it, the effects have lessened to the point it doesn't affect me any longer.

This recipe sounds really interesting. AND, megs, my grocery does have the goya pink beans. I used them last night in a shredded pork dish I kinda threw together LOL

[not2late]

Re: Pinto bean pie question

Well, I did a search last night and found a couple of recipes for these bean brownies. One recipe was for a chocolate brownie: it used black beans and unsweetened cocoa powder. The other recipe was like the one used in this thread.

Valid, I began using Fibersure because of its pre-biotic effect. And I agree with you, it took my bod about a 2 weeks to get used to the lowest dose. No stomach cramps but it was a gas...so to speak

I cut last night's blondie into 16 pieces and I ate 1/2 a piece last night. It tasted good. This morning the 15.5 pieces are sitting in our staff kitchen. So I'll see what the effects are on my co-workers
It's an interesting recipe to play with. I'll keep working on it because I think it would be a good potluck dessert, especially if you bake them in those mini-muffin pans, because you can top it with a pecan half or a chocolate morsels (I saw Nestle has premium bittersweet chocolate morsels in the baking section of my supermarket. I think it was 6 net carbs for 1/4 of the morsels. So 3 of those chips or even 1 chip decorating a mini-bean muffin wouldn't be that bad.)

[Atkid]

Re: Pinto bean pie question

Okay so which do I want to try first, the pie or the fudge?