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Medical Forum / Diseases and Disorders / Diabetes / October 2005Small Red Beans
These are the beans made famous in the Cajun recipe "Red Beans and Rice." The great thing about them is their carb to fiber ratio: 22 gr. Total Carb; 16 gr. Dietary Fiber. Net carbs 6 grams per 1/4 cup dry. Kidney beans, for example, have twice the net carbs per serving. Hi, Red beans and rice is a Creole dish, not Cajun! I am from New Orleans, and this I know. The history of this dish is that Mondays were Laundry day, and the less wealthy families had to have something to eat that did not require watching, since the laundry took all day. So, they would put on a pot of beans, which basically slow cooked all day. I know, because I make them all the time, at least once a month. We really like them, and feel they are good for you. Many think they are Cajun as a restaurant chain started cooking them with cayenne pepper. Seems anything with lots of cayenne is now considered Cajun! Laurie > These are the beans made famous in the Cajun recipe "Red Beans and Rice." > The great thing about them is their carb to fiber ratio: > 22 gr. Total Carb; 16 gr. Dietary Fiber. Net carbs 6 grams per 1/4 cup > dry. > > Kidney beans, for example, have twice the net carbs per serving. > Hi, > [quoted text clipped - 10 lines] > > Laurie You've got a lot of people who need to be corrected re Creole vs. Cajun. Start with this link: http://www.recipesource.com/ethnic/americas/cajun/red-beans-rice2.html\\ Oh, I don't doubt it. To read in a lot of places, Cajun is all there is! But the red beans and rice, according to locals, definitely started out as Creole. It really doesn't matter. Either way, they are really good. And I guess I should have kept my mouth shut, or my fingers still. My grandpa could cook the best pot of red beans you ever tasted! The only thing he could cook, but man, they were good. And we would eat them with chopped raw onions on top, and a loaf of French bread. Laurie >> Hi, >> [quoted text clipped - 15 lines] > > http://www.recipesource.com/ethnic/americas/cajun/red-beans-rice2.html\\ Oh, and here is a site that explains the history of Red Beans and rice: http://www.zatarain.com/neworleanscooking/redbeansandrice/ Laurie >>> Hi, >>> [quoted text clipped - 15 lines] >> >> http://www.recipesource.com/ethnic/americas/cajun/red-beans-rice2.html\\ >Oh, and here is a site that explains the history of Red Beans and rice: Many thanks for the link, though the "from scratch" recipe didn't have nearly enough garlic in it. I can adjust... Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic Zone 5/6 in upstate New York, 1420' elevation. NY WO G I too use lots of garlic! Laurie >>Oh, and here is a site that explains the history of Red Beans and rice: > [quoted text clipped - 5 lines] > home.earthlink.net/~garygarlic > Zone 5/6 in upstate New York, 1420' elevation. NY WO G > I too use lots of garlic! > > Laurie No matter how much garlic I've used in cooking, I've never used too much. The same goes for wine. That's why I rarely measure anything. >No matter how much garlic I've used in cooking, I've never used too >much. The same goes for wine. That's why I rarely measure anything. I only measure (with a scale) for making sourdough. It's the only way I can get consistent results. As for the garlic, I grow my own... a little under a hundred pounds and 28 varieties this year. Obviously, I don't think you can use too much! Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic Zone 5/6 in upstate New York, 1420' elevation. NY WO G > As for the garlic, I grow my own... a little under a hundred pounds and 28 > varieties this year. Obviously, I don't think you can use too much! Sourdough has always seemed a little technical to me. Weighing sounds right. Nearly 100 pounds of garlic? 28 varieties? Enlighten us on garlic, Gary. What are the varieties? What are the taste differences? I know there are differing degrees of flavor with slicing, dicing and crushing. What do you think of those jars of diced garlic in the stores? |
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