Right-i-o...Thank you Michael and Meryl for the mexican inspired meal ..question on a 'not so nice..

J

joanietoo

Well-known member
subject" though.

The meal went down a treat.

Myrel's Green Chili Cheese sauce...warmed as a topping/dip, whatever.

Michael's Carnitas. (the stock is in the freezer)

Home made Refried beans.....canned pinto beans, bacon, whole garlic head baked,1 onion, 'freshened' up with fresh garlic...absolutely delicious.....

Flour tortillas, corn tortillas

Black bean/mango salsa

Avo/lemon juice/cilantro

Sour Cream

BUT my husband complained this am that he suffered the same as I did with the beans speaking to us all night long.......

I am concerened that our guests suffered this too.

The meal was so delicious, only 5 of us (I thought I could have easily fed 10)and just about 1 large serving left over.

I did not make rice or have anything else to go with the above as our guests had stepped off the airplane at 7.45pm last night and I did not want to offer more than they could have eaten after flying. It was interesting to see how they could NOT stop having yet another helping.

It was a perfect repast as they could have what they liked...they all ate everything.

But as I said ........!!

How do I go about NOT having this 'talking' to us all night long??

 
As an aside on the above, I generally use fresh beans that I soak in a couple changes of .....

water to eliminate the said problem...never have suffered this beofre.....but haven't eaten dried beans in awhile (got such lovely fresh ones from the garden)so perhaps we used to suffer with-out realising it or perhaps our systems are getting past bean eating....I dont know.....

OR perhaps rice is generally served to make the larger ratio to a Mexican meal.....

 
I'm not sure I understand the problem, but then again...

...the boys outnumber the girls in my household 3-to-1.

You might have to ask my wife.

Seriously, changing the soaking water helps, but we usually "suffer" varying degrees of gastrointestinal eructations regardless, much to my boys' delight.

Michael

 
Epazote is supposed to help. It's an herb often added to Mexican bean dishes. Fresh or dried.

 
I can vouch for that Steve, after over thirty years of cooking for crews,

cowboys and sheep ranchers in Idaho, loggers, fishermen, tug boaters, scientists on research vessels, and skiers and other guests in lodges around the Northwest--it is true give lots of beans and there is no complaint.
Ang is correct about Beano. I had lots of guys say that they love my beans, but why don't they get the effect. I proceeded to tell them about Beano and how it works(gives your body the ability to digest those compounds and you get the same from consuming more of the real thing)--well, on one occasion one of the guys was explaining to some others--my beans didn't have gas because I used something called Beano--Got to speak slowly when you talk to some people!!
Also add some cabbage vegetables in the mix and it's quiet after every meal!
Nan

 
Ditto Steve. I eat a lot of beans and I don't have a problem anymore smileys/smile.gif

 
I use epazote since it's available in the market here. I use it sparingly, as it...

...can be toxic in large quantities.

Never fear though, as it is used as a medicinal herb in Mexico and the leaves find their way into many, many home-style meals.

The essential oil of the plant that is concentrated in the seeds and much less so in the leaves, is the culprit. Pregnant women should not have epazote.

Michael

 
Feijoada Blues

Nothing can lead to "volatile conversations" as the Brazilian national dish will - black beans, cooked with plenty of types of pork meat.

When I was a teenager, a woman in her late 70's, originally from Portugal, used to come to our place to help cook feijoada for a crowd of people.

she was very funny, always told jokes with a heavy Portuguese (from Portugal) accent - well, maybe that would be the "real" Portuguese... but, I digress...

anyway, one day my Mom and I were in the kitchen and she was busy cooking, all of a sudden she opens a couple of packages of Alka Seltzer and dumps it in the feijoada!!!!

we could not believe it! She said 'hey, those people are all going to fall asleep in your sofa after this heavy lunch, and we don't have gas masks to walk around the living room"....

it was hilarious...

 
According to Julia, one must soak beans in lots of water--10 cups per cup of dried beans,

then drain them before cooking in fresh water to cover, for the anti-flatulence effect to be effective.

In my experience, it's more about cooking the beans thoroughly, and even moreso, having beans from a recent harvest. They don't last forever on the shelf.

Baking soda helps with hard water. I use bottled purified water for most soaking/cooking, and I don't drain in between.

 
Have done all that, including the baking soda and nothing has worked. Prob'ly old beans

as I just buy them from the grocery store -- no 'fresh harvest' around L.A.

 
But Whole Foods sells dried beans in bulk, and they're much fresher than the packages in the grocery

store. Cheaper, too--something you can seldom say about Whole Foods.

Definitely, tired old beans are hard on the system.

 
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