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Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes. |
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Here's a copy of the recipe I got some time ago from Vicki Beausoleil:
If your beans are too watery then remove some, mash them, mix back in and cook a bit more. Natural thickener. Here's what I do. I never use a recipe, but this is the method. Soak 1 lb. pea beans overnight. Change water, bring to a boil then simmer about an hour until the skins split. Drain, put in Dutch oven with a ton of onions, a couple of tablespoons prepared mustard, about 1/4 cup ketchup or you could use tomato paste, lots of pepper, 1/4 - 1/2 cup molasses or as much as you think you should. Cover beans with boiling water and cook in a 200 degree F oven for at least 8 hours. Add boiling water if necessary. Uncover and continue to bake to darken and thicken. Stir occasionally. This recipe gets better the longer it cooks, I've cooked it for 24 hours and it's great. I put neither meat nor sweetener in my beans. Very important: Don't salt anything until beans are very tender. Salt will toughen the beans and they won't absorb water well. This recipe makes my 8-qt. Dutch oven almost full. 15 - 20 servings at least. They never seem to taste the same twice, but hub always gobbles them up with a 'you should make these more often'. Excellent with eggs for breakfast in the morning. I've used the same method in the crockpot, but they don't darken as much. The oven works better. HTH Vicki |
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