Not only are these my best beans, these will likely be my only beans. I don’t think I’m digesting their protein well. If I were not in a bit of a digestive pickle due to the AVM rupture + massive stroke I would be eating these all the time – so that’s why I feel good about recommending them to people looking for a tasty plant-based protein source. My statement re. not digesting the beans’ protein well is based solely on CMD’s evaluation of my tongue – these (like all the other food I’m eating) caused me zero digestive distress. I actually told Mommy after I made these that I was so happy that my soaking method appeared to make these easy for my belly to take. (The popular bean soaking method I found online: Soak dry beans for 2-3 days, changing the water every morning and night. Add bay leaves, ginger, or kombu to the soaking water. I used 2-3 bay leaves.) I normally avoid beans in chili or in other dishes at restaurants, but these were fantastic for my purpose. I cooked them in a vegan baked-bean style, with no added oil (I don’t count greasing the baking dish) or salt, a la Dr. Joel Fuhrman’s Eat to Live method. I love baked beans, but they don’t love me back. These, however, contain no refined sugar and I included a bit of cinnamon so it smelled lovely – like the chicken Moroccan stew I used to cook all the time in Oregon.
I had my first personal training session yesterday. I got to lie on the mat pretty much the whole time, but fascinatingly, I am still sore. D evaluated my muscles and could tell right away that there are differences between the right and left sides. Happily, he has plans for how to address them. It came to light that D married a respected dietitian in our area, or a nutritionist, or something, and knows about this stuff himself. Great. Another person to debate with over how I eat.
Just kidding. The nutritional advice he gave me was very kindly given, based in clinical research, and was just that – advice, not a decree. So I’m going to ponder the future of my Vegan Experiment, but I have to say that I am enjoying it so far and my tongue looks better. It’s still not pink like yours, but the whiteness has receded a bit and isn’t as thick. So I’m going to keep on going for now.
My Best Beans [Vegan]
These are baked beans sweetened with dates instead of oodles of brown sugar. You’ll bake them at 350, but you pre-cook them on the stove so you could probably preheat the oven near the end of the stovetop cooking step.
1. Prepare the Beans:
1 16 oz bag of dry cannellini beans (you could try navy, pinto, or whatever you like)
- Soak (instructions in paragraph 1 above) and rinse them
- Cook them in a pan of water for 45 minutes. Although the end result was fabulous, this might be a little overkill since you’re going to simmer them and then bake them, but I’ve never cooked beans before, so I cooked them just in case. Use your own judgment on if/how long to precook the beans.
2. Prepare the Base:
- 2-3 cloves of garlic
- ½ small onion
- 1.5 tsp Mrs. Dash No Salt
- Splash of balsamic vinegar
- 10 dates (pitted and pre-soaked in hot water for 15 minutes)
- 2 cans diced tomatoes (I would’ve used fresh, but we were out)
- splash of natural maple flavoring
- dash of cinnamon
- Throw everything in your blender or food processor and puree.
3. Cook the mushrooms and beans on the stove
- 1/2 lb of sliced mushrooms, e.g. baby bella
- veggie broth
- balsamic vinegar
- Broth-sauté the mushrooms: Bring a splash of vegetable broth to a boil (as much as you can since it’s only a splash). Add the mushrooms in, stir and drizzle with balsamic vinegar. Stir again and cover on low-medium heat for 2 minutes. The mushrooms will release more water.
- Pour the base (#2) over the mushrooms, stir, cover, and bring to a simmer.
- Add the beans and stir, cover and let cook, stirring occasionally for 45-60 minutes.
- Pour into a greased casserole, cover and bake for 60 minutes at 350.