Participants: Paula and Curtis Eakins
Series Code: AL
Program Code: AL00164A
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00:01 I'm so excited about this particular show
00:05 because I meet people all around that say things 00:07 to me like I have a hard time eating beans 00:10 and those other foods that are a part of that group. 00:13 Well, on today's show we're going to give you 00:16 some secrets and how to take care of those beans 00:19 and add them back to your diet. So, stay bye. 00:53 Welcome to Abundant Living. 00:54 Welcome. My name is Paula Eakins 00:56 and this is my husband Curtis Eakins. 00:59 And are so glad you joined us today. 01:01 Yes, we're. You know a lot of people Curtis, 01:04 emails, phone calls, and letters of people who say 01:07 things like I have a hard time with the bean kingdom. 01:11 Especially when I making a switch from coming 01:13 away from all those meats. Okay. 01:15 Eggs, milk and cheese. Umm! Umm! 01:17 And now you're saying I need to eat beans for that protein, 01:19 but I can't handle the beans. 01:21 And why can't they handle... 01:23 what are some of the symptoms. 01:24 We're going to talk about; we're going to talk 01:26 about... And save that until later on. 01:28 Because first I want to kind of just talk a little. 01:32 First I want to do my talk little bit about 01:33 the fact that you know, when we, 01:35 when you think the vegetarian diet, 01:37 we think about after we leave all the meat, 01:39 the milk, the eggs, and cheese and then 01:40 you're saying. Well, am I going to eat now? 01:42 It is amazing how many of the products that 01:45 actually match up with that, anyway from 01:47 your meat analogs, which some of the analog 01:50 you like, you got the, the crumbles, they got patties, 01:53 they have the tofu all those out in market. 01:56 Meat alternative. Meat alternative. Okay. 01:58 And then people, but I would like to eat the beans. 02:00 And, but the beans get me hard a time. 02:02 What happen is that in the bean kingdom there 02:06 really is a sugar not you know, both your bean kingdom 02:09 and also some your vegetable kingdom those 02:11 in a whole grain group. They have these we 02:13 called complex starches. The creator God did 02:16 it like that. He did it that way, so that these foods 02:18 take a longer to break down in a body system 02:21 and they keep as fuller for a longer period of time. 02:24 That's a name it again. Okay. 02:26 And in the bean kingdom, it just so happens, 02:29 it's not only a complex starch. 02:30 It's a starch to have high sugars in them. 02:33 Okay. And I'm talking about natural sugars now, 02:35 okay. And these sugars have to break down. 02:37 They have a starch component and they have the 02:39 fiber. And, so all three of these cause some issues. 02:42 Okay. When it talked comes to digestion 02:44 for some individuals. Now, when we talk about that, 02:47 we talked about once that bean is eaten 02:50 and digested and it gets into the large intestines. 02:54 There is actually a sugar in the bean kingdom 02:57 called a ribose sugar. And this ribose sugar 03:00 is so complicated and multifaceted, 03:03 if you look at it in a microscope. 03:04 Umm! Umm! And, so with that in mind as that 03:06 those beans are broken down in that particular 03:09 starches broken down giving off that sugar. 03:11 The bacteria in the gut that the father creator 03:14 God put there. Okay. 03:16 Actually goes after the sugar to tries to break 03:18 it down the byproduct because of that is gas. 03:22 Or sometimes known as. Flagenase. 03:25 Flagenase Alright, now. 03:27 So, you've done some homework now. 03:29 The gas, the gas itself. The gas itself is actually 03:31 a byproduct of the complex starch the Flagenase 03:34 is was a result of what happens after 03:36 we go past to large intensities. okay. 03:40 Okay, at the food. And, so with that in mind. 03:42 We, we're going to show you ways today 03:43 of how to actually fix those beans. 03:46 Because there is so important, they have a high 03:49 amount of potassium, and high amount of fiber. 03:51 They have got, is a matter of fact, 03:52 they are strong carbohydrates, which means 03:55 that the energy level. That's right. 03:57 We noted the need those carbohydrates to get that 03:59 body moving, alright. Yes, okay, yes. 04:02 The brain needs it. Alright. 04:03 Okay, the body system needs it. So, 04:04 we need to add that as a part of diet. 04:06 And, so we have different combinations out there. 04:08 Sometime people use things like just the beans 04:11 in the can. You wanna use the beans in the can. 04:14 A lot of times, they say this is the problem they had, 04:17 when they do beans in the can. 04:18 Okay. And you use the beans in the can. 04:19 A lot of times because of the sometime added 04:22 sugar and sometimes. Yeah. 04:24 The bean is not cooked enough and a whole problem 04:27 with that, is that we got to cook that bean, so. 04:30 So, that, that breaks down the proper sugar in the bean 04:33 The cooking mechanism break, helps to break it down. 04:35 So, we can digest and they will have those. 04:36 That's right. Flagenase problem. 04:38 So, we have got the bean in the can. 04:40 Okay. And then we have the dry bean. Okay. 04:43 And we will talk about the dry beans, they come in 04:45 all different types and I just happen to have 04:47 one of my favorite ones in that is that black bean. 04:49 Okay. And the black bean as long as, as, as well as 04:53 the navy, and pinto and garbanzo when all those 04:55 are beans are come in a dry format as well, alright. 04:58 Okay. And so with that in mind, you have to know 05:00 how to cook them. Now, there is many beans 05:04 or legumes that's the same thing is it synonyms 05:07 beans and legumes. People ask me that question 05:08 all the time. When you think of the word legumes 05:11 you're thinking about the bean kingdom. 05:12 Now, we're talking about the pintos, the kidney, 05:14 the garbanzo, the soy, navy, limas, 05:18 all those are part of that group. There are hundreds 05:20 of beans on the market. Now, when you think 05:22 of the group is called the peas and that's when 05:25 you have your split pea. Okay. 05:26 And the split pea, it can be in yellow, 05:28 it can be in orange, it can be in green. 05:29 And then you have your black-eyed pea 05:32 and then you also have your lentils. 05:34 And lentils can come in couple of other colors as well. 05:36 Now, these peas do not give as much trouble 05:39 because they are peas. They have a shorter cooking time. 05:43 Okay. As a matter of fact, mostly your peas 05:44 can cook anywhere between 30 and 45 minutes, 05:47 but when it comes to those beans. We're now talking 05:50 hours that they need to cook in order for them 05:52 to become digestible and even they get ready 05:54 for your eat. Okay. 05:56 And so one of things that I like is that... 05:58 and there is two things I like about the beans, 05:59 number one is that the calorie count is not as high 06:01 as people think, you can go anywhere from hundred 06:04 calories to or maybe a 150 depending on the bean, 06:07 that's a half of serving. High in potassium, 06:10 once again high in fiber, high in carbohydrates, 06:12 no sodium. When you think about the sodium level, 06:15 we're thinking about maybe one to two milligrams 06:18 of sodium per half a cup. In the. In, in. You, I. 06:22 Cooked. Oh! Cooked. Cooked, dry, dry, dry bean. 06:24 Dry, dry, okay. When you think about 06:26 the ones in a can. Now, you're talking any where 06:27 from 350 to up to 600 milligrams of sodium. 06:31 That much. In a half a cup. 06:32 Half a cup. So, you really want to go 06:34 more to more to dry. Okay, now you can rinse 06:35 those out in a can. You can rinse them out, 06:37 rinse some of the sodium off of it. 06:38 There is one other thing we do, when we trying 06:40 to something very, very quick, right. 06:41 Right. But on today's show there is a couples things 06:44 we can do. Number one is that people are used 06:47 to putting the dry beans in water and then you put 06:50 them in the water and a let them sit over night 06:52 then they drain the water off of them, then put more water 06:54 into them and then put them into the pot. And the beans 06:56 are still hard. Then I heard people say that, 06:59 I put baking soda in the beans to help 07:02 break them down. Never use baking soda 07:05 and I have heard baking soda being used not only 07:07 the beans, but also in the collard greens because 07:09 that's another, another one was groups that actually 07:11 calls is the problem with the Flagenase as well. 07:14 Right. When you do the baking soda, 07:16 what happens it breaks the bean down, 07:19 it breaks the nutrition down, and it renders 07:21 us a product that is not a super or good food 07:25 for the body's system. Okay. 07:26 Alright, so we don't wanna add that. 07:28 Oh! okay. 07:29 So, the reason while on Abundant Living, 07:31 we're talking about those beans is because 07:32 a couple of things you can do as when you bring 07:33 the dry beans home. Is you wanna rinse them off, 07:35 put them into a plastic container and you 07:37 wanna have at least, I would say an about an inch 07:40 to two inches of water above the beans itself, 07:43 put them in the freezer, that's what I say, 07:46 it put them in the freezer and you wanna freeze 07:48 them for at least 24-hours. Because the chemistry 07:53 of the actual freezing mechanism helps to break 07:56 that sugar down is called the ribose sugar. 07:58 Umm! Umm! And then crystalline 08:00 goes in those crystals. Actually help to break 08:04 the sugar down. Oh! So. 08:05 Now, that's one of the reason, now. 08:07 One way. When you, when you bring 08:08 them up to freezer and you're ready to cook them 08:10 at the 24-hours. Okay. 08:11 As you gonna get a water growing 08:12 when you know, at least 6 cups of water 08:14 in a Dutch oven and then you're going to take 08:16 that frozen beans that was beans and water now frozen. 08:19 And once that water gets to boiling rapidly, 08:22 you turn that upside down into the water 08:26 being very careful. Frozen everything. 08:28 Frozen. Okay. 08:29 Water and everything and you're gonna watch then 08:31 they're gonna break down. The ice is going to melt 08:32 and the beans are gonna be there, 08:34 bring it to a high boil and then you wanna 08:36 turn it off. And now when I say a high boil. 08:38 A high boil for about maybe 15 minutes or so. 08:41 And then you wanna turn that, that the electricity 08:44 the electricity, that's what I'm trying to say, 08:48 or you want to turn the stove off. 08:49 or the gas off the stove 08:53 itself and then let itself about an hour and then 08:55 turn it back on, adding the appropriate amount of 08:58 water and cook it and you will see that the problem 09:00 with Flagenase might be one be curved just from 09:03 doing that alone, alright. That's another way, two ways. 09:06 Second that the most important one is I got 09:09 involved and it is crock pot cooking. 09:11 Crock pot. Now, you remember 09:13 the crock pots. Back in the 70s, we used to use 09:15 the crock pots as we called slow cookers. 09:18 And they were actual cookers that cooked everything, 09:22 but mainly at that time it was meat and potatoes. 09:25 People would put their meat and potatoes 09:27 and carrots and go off to work 09:29 and 8 hours later the food was ready. 09:31 But as vegetarians, so we don't eat no meat. 09:33 And we don't eat all those things that 09:36 were out there so we are trying to figure out what 09:37 we are going to do. We will take those beans 09:39 and put them in a crock pot. Oh! Okay. 09:40 Now when you're doing a beans in a crock pot, 09:42 it can take says on the label anywhere 09:45 from 4 to 5 hours, if you go high. 09:49 And 7 to 8 hours if you go low, but I got a secret 09:53 for you talking a bout get ready to Flagenase. 09:55 I put my beans on and I cooked them anywhere 09:58 from 12 to 16 hours. Now you say, 10:02 you've to be kidding me. Usually take 12 to 16 hours. 10:05 No, you don't. What happens to that rinsed 10:06 my beans off. And I put them in my crock pot 10:09 and I put in 6 cups of water and that's one bag of bean 10:12 to 6 cups of water. Do you wanna make sure 10:14 once again you've at least two inches 10:15 of water about those beans? Okay. 10:17 And, you're gonna put them in like I put them 10:19 I put them in like maybe 3 in the afternoon 10:21 or I put them in that after I come 10:23 home from work or whatever. And let them cook 10:25 all night long. Now, you wanna talk about some 10:28 good smells in the morning. All you have to do is put 10:31 an onion. Umm! Umm! 10:32 And garlic in there also. Oh! Okay. 10:34 Let it cook all-night long. All night while you are sleeping. 10:37 And the beans will be ready the next day. Oh! 10:40 Now, depends on what time you go to bed, you said go to 10:42 bed by 10 O' clock at least. I let them cook slow, 10:45 I let them cook through the night and I let them cook 10:46 all day long too, On low. Oh! 10:49 While I'm working and then that evening those beans are ready. 10:51 Okay, ready to go. So, we have our beans. 10:52 So no Flagenase. Yes, we've already got a beans. 10:54 That's why we done that already. 10:55 Yes, these are pinto beans and you could do any beans 10:58 in a crock pot whatsoever. And, so we're gonna 10:59 go to our very first recipe, which is actually 11:02 a bean and rice. Oh! Sounds good baby. 11:05 It calls for: 11:27 Now, this is a real good recipe. Because of the fact that, 11:30 it's we've already the beans. I have got 11:32 my red pintos that I did also in my slow cooker alright. 11:36 Slow cooker, or crock pot. Or you, yeah. Crock pot. 11:38 Same thing. Same thing, 11:40 okay and so we're gonna take these beans 11:42 and we're going to actually just make them a little bit 11:45 more seasoned, so we can put them over top 11:47 of our steamed brown rice, put some pizzazz to it, 11:50 so we're gonna add our 1 tablespoon of olive oil. 11:53 Remember now, once your skillet is hot enough, 11:55 if you get in hot first, you use less of it, okay. 11:58 And we're gonna go ahead and put in Curtis. 12:00 In a hot. Just put in, the garlic. Okay. 12:04 The onions, okay. Okay, but those on in there. 12:08 Alright. Alright. 12:09 Got some steam going, baby. 12:15 Alright so we got those onions and stuff going 12:16 in onions and garlic which makes things smell real good. 12:19 I see you backing up a bit. But one of the ways, 12:22 we're going to turn around and let's get those 12:23 beans and move them on in there. 12:24 Okay. Because this is gonna help with the flavor. 12:28 These are the, what red. Red kidney's, alright. 12:36 Stuff is cooking in the kitchen! Remember now, 12:38 we're not gonna have Flagenase because 12:40 of the fact that we already cooked these beans 12:41 ahead a time. So, the ribose sugar however, 12:43 has already been broken down. 12:45 That sugar is helped, yes. 12:46 Okay. Quite a bit there. 12:47 And, now when the everything is we're going to do 12:49 it this is I'm gonna go ahead on and add and 12:51 I have my seasonings here and that is the one teaspoon 12:54 of garlic powder, one teaspoon of the onion powder 12:58 and then also a half a teaspoon of the sea salt 13:01 we're gonna put that on as well. 13:02 Now are there any other food than legume or bean 13:04 family that causes Flagenase with, that's only food. 13:08 I'm glad that you ask that question because 13:09 yes it is. When you think about other foods we call 13:12 the foods that cause a problem of break down 13:15 we're talking about a broccoli and 13:16 we're talking about the cabbage. 13:18 Oh! Okay. And we're talking about onions. 13:19 I even meet people who have a problem with lettuce, alright. 13:21 And for each one of those once again same thing 13:24 the bacteria meets with the starch and the starch 13:27 then gives out off a byproduct of the gas 13:29 and that cause the problem with Flagenase. 13:31 And, so those are other foods are also do the same thing. 13:33 Now, my recommendation is that if you have a problem 13:36 with that is you might wanna reconsider putting 13:39 all those foods together, alright like an other words. 13:42 You don't wanna have something to has the beans 13:44 and the cabbage together or the beans 13:46 in the broccoli, right. Onions, a lot of times people 13:49 have problems with onions, right, 13:51 and what I tell them lot of times is you might 13:52 wanna change your onion. You might wanna go from, 13:53 one that has a yellow skin on to the one 13:55 has the white skin. If that stills gives you a problem, 13:57 you might want to go to the just the scallion 13:59 the green one, oh okay, alright. 14:01 If that gives a problem, you might want to go 14:03 to onion powder; if that gives you a problem 14:05 let's just leave onions alone. You know what I'm saying. 14:08 I know what you're saying. Okay, so. 14:09 Alright now. What we are going to do 14:12 is check on this for one minute and doesn't 14:15 that smell wonderful? Yes. 14:17 Alright, and we're gonna see to this at the end 14:18 of the program over our steamed rice and Curtis. 14:21 We're gonna go ahead on at this point 14:23 and we're gonna take a break because I'm not finished 14:27 with this bean issue. So, stay by. |
Revised 2014-12-17