I'm so excited
about this particular show
00:00:01.98\00:00:04.24
because I meet people
all around that say things
00:00:05.08\00:00:07.03
to me like I have a
hard time eating beans
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and those other foods
that are a part of that group.
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Well, on today's show
we're going to give you
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some secrets and how to
take care of those beans
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and add them back to
your diet. So, stay bye.
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Welcome to Abundant Living.
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Welcome. My name is Paula Eakins
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and this is my
husband Curtis Eakins.
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And are so glad
you joined us today.
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Yes, we're. You know
a lot of people Curtis,
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emails, phone calls, and
letters of people who say
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things like I have a hard
time with the bean kingdom.
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Especially when I
making a switch from coming
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away from all those meats. Okay.
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Eggs, milk and cheese. Umm! Umm!
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And now you're saying I need
to eat beans for that protein,
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but I can't handle the beans.
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And why can't they handle...
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what are some of the symptoms.
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We're going to talk
about; we're going to talk
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about... And save
that until later on.
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Because first I want to
kind of just talk a little.
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First I want to do
my talk little bit about
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the fact that you know, when we,
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when you think
the vegetarian diet,
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we think about after
we leave all the meat,
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the milk, the
eggs, and cheese and then
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you're saying. Well,
am I going to eat now?
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It is amazing how
many of the products that
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actually match up
with that, anyway from
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your meat analogs,
which some of the analog
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you like, you got the, the
crumbles, they got patties,
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they have the tofu
all those out in market.
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Meat alternative.
Meat alternative. Okay.
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And then people, but I
would like to eat the beans.
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And, but the beans
get me hard a time.
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What happen is that
in the bean kingdom there
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really is a sugar not you
know, both your bean kingdom
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and also some your
vegetable kingdom those
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in a whole grain
group. They have these we
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called complex
starches. The creator God did
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it like that. He did it
that way, so that these foods
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take a longer to
break down in a body system
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and they keep as fuller
for a longer period of time.
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That's a name it again. Okay.
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And in the bean
kingdom, it just so happens,
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it's not only a complex starch.
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It's a starch to
have high sugars in them.
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Okay. And I'm talking
about natural sugars now,
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okay. And these
sugars have to break down.
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They have a starch
component and they have the
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fiber. And, so all three
of these cause some issues.
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Okay. When it
talked comes to digestion
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for some individuals.
Now, when we talk about that,
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we talked about
once that bean is eaten
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and digested and it gets
into the large intestines.
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There is actually a
sugar in the bean kingdom
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called a ribose
sugar. And this ribose sugar
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is so
complicated and multifaceted,
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if you look at
it in a microscope.
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Umm! Umm! And, so
with that in mind as that
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those beans are broken
down in that particular
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starches broken down
giving off that sugar.
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The bacteria in the
gut that the father creator
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God put there. Okay.
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Actually goes after
the sugar to tries to break
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it down the byproduct
because of that is gas.
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Or sometimes
known as. Flagenase.
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Flagenase Alright, now.
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So, you've done
some homework now.
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The gas, the gas itself.
The gas itself is actually
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a byproduct of the
complex starch the Flagenase
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is was a result
of what happens after
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we go past to
large intensities. okay.
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Okay, at the food.
And, so with that in mind.
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We, we're going to
show you ways today
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of how to
actually fix those beans.
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Because there is so
important, they have a high
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amount of potassium,
and high amount of fiber.
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They have got,
is a matter of fact,
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they are strong
carbohydrates, which means
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that the energy
level. That's right.
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We noted the need those
carbohydrates to get that
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body moving,
alright. Yes, okay, yes.
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The brain needs it. Alright.
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Okay, the body
system needs it. So,
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we need to add
that as a part of diet.
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And, so we have different
combinations out there.
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Sometime people use
things like just the beans
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in the can. You wanna
use the beans in the can.
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A lot of times, they say
this is the problem they had,
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when they do beans in the can.
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Okay. And you use
the beans in the can.
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A lot of times
because of the sometime added
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sugar and sometimes. Yeah.
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The bean is not cooked
enough and a whole problem
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with that, is that we
got to cook that bean, so.
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So, that, that breaks down
the proper sugar in the bean
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The cooking mechanism
break, helps to break it down.
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So, we can digest
and they will have those.
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That's right. Flagenase problem.
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So, we have got
the bean in the can.
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Okay. And then we
have the dry bean. Okay.
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And we will talk about
the dry beans, they come in
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all different types
and I just happen to have
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one of my favorite ones
in that is that black bean.
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Okay. And the black bean
as long as, as, as well as
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the navy, and pinto
and garbanzo when all those
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are beans are come in a
dry format as well, alright.
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Okay. And so with that
in mind, you have to know
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how to cook them.
Now, there is many beans
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or legumes that's the
same thing is it synonyms
00:05:04.05\00:05:07.17
beans and legumes.
People ask me that question
00:05:07.20\00:05:08.96
all the time. When you
think of the word legumes
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you're thinking
about the bean kingdom.
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Now, we're talking
about the pintos, the kidney,
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the garbanzo,
the soy, navy, limas,
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all those are part of
that group. There are hundreds
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of beans on the
market. Now, when you think
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of the group is called
the peas and that's when
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you have your split pea. Okay.
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And the split pea,
it can be in yellow,
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it can be in
orange, it can be in green.
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And then you have
your black-eyed pea
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and then you also
have your lentils.
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And lentils can come in
couple of other colors as well.
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Now, these peas do
not give as much trouble
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because they are peas. They
have a shorter cooking time.
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Okay. As a matter of
fact, mostly your peas
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can cook anywhere
between 30 and 45 minutes,
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but when it comes to
those beans. We're now talking
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hours that they need
to cook in order for them
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to become digestible
and even they get ready
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for your eat. Okay.
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And so one of things
that I like is that...
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and there is two
things I like about the beans,
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number one is that the
calorie count is not as high
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as people think, you
can go anywhere from hundred
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calories to or maybe a
150 depending on the bean,
00:06:04.57\00:06:07.64
that's a half of
serving. High in potassium,
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once again high in
fiber, high in carbohydrates,
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no sodium. When you
think about the sodium level,
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we're thinking about
maybe one to two milligrams
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of sodium per half a
cup. In the. In, in. You, I.
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Cooked. Oh! Cooked.
Cooked, dry, dry, dry bean.
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Dry, dry, okay.
When you think about
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the ones in a can. Now,
you're talking any where
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from 350 to up to
600 milligrams of sodium.
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That much. In a half a cup.
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Half a cup. So,
you really want to go
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more to more to dry.
Okay, now you can rinse
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those out in a can.
You can rinse them out,
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rinse some of
the sodium off of it.
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There is one other
thing we do, when we trying
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to something
very, very quick, right.
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Right. But on today's
show there is a couples things
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we can do. Number one
is that people are used
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to putting the dry beans
in water and then you put
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them in the water and
a let them sit over night
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then they drain the water
off of them, then put more water
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into them and then put
them into the pot. And the beans
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are still hard. Then
I heard people say that,
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I put baking soda
in the beans to help
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break them down.
Never use baking soda
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and I have heard baking
soda being used not only
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the beans, but also in
the collard greens because
00:07:07.10\00:07:09.51
that's another, another
one was groups that actually
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calls is the problem
with the Flagenase as well.
00:07:11.99\00:07:14.55
Right. When you
do the baking soda,
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what happens it
breaks the bean down,
00:07:16.85\00:07:19.45
it breaks the
nutrition down, and it renders
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us a product that is
not a super or good food
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for the body's system. Okay.
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Alright, so we
don't wanna add that.
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Oh! okay.
00:07:28.21\00:07:29.58
So, the reason
while on Abundant Living,
00:07:29.61\00:07:30.98
we're talking about
those beans is because
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a couple of things you
can do as when you bring
00:07:32.41\00:07:33.78
the dry beans home. Is
you wanna rinse them off,
00:07:33.81\00:07:35.18
put them into a
plastic container and you
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wanna have at least, I
would say an about an inch
00:07:37.52\00:07:40.38
to two inches of water
above the beans itself,
00:07:40.41\00:07:43.72
put them in the
freezer, that's what I say,
00:07:43.75\00:07:46.25
it put them in the
freezer and you wanna freeze
00:07:46.28\00:07:48.76
them for at least
24-hours. Because the chemistry
00:07:48.79\00:07:53.89
of the actual freezing
mechanism helps to break
00:07:53.92\00:07:56.68
that sugar down is
called the ribose sugar.
00:07:56.71\00:07:58.77
Umm! Umm! And then crystalline
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goes in those
crystals. Actually help to break
00:08:00.20\00:08:04.32
the sugar down. Oh! So.
00:08:04.35\00:08:05.72
Now, that's one
of the reason, now.
00:08:05.75\00:08:07.24
One way. When
you, when you bring
00:08:07.27\00:08:08.64
them up to freezer and
you're ready to cook them
00:08:08.67\00:08:10.04
at the 24-hours. Okay.
00:08:10.07\00:08:11.44
As you gonna get a water growing
00:08:11.47\00:08:12.84
when you know, at
least 6 cups of water
00:08:12.87\00:08:14.83
in a Dutch oven and
then you're going to take
00:08:14.86\00:08:16.90
that frozen beans that was
beans and water now frozen.
00:08:16.93\00:08:19.89
And once that water
gets to boiling rapidly,
00:08:19.92\00:08:22.40
you turn that
upside down into the water
00:08:22.43\00:08:26.34
being very
careful. Frozen everything.
00:08:26.37\00:08:28.28
Frozen. Okay.
00:08:28.31\00:08:29.68
Water and everything
and you're gonna watch then
00:08:29.71\00:08:31.08
they're gonna break
down. The ice is going to melt
00:08:31.11\00:08:32.94
and the beans
are gonna be there,
00:08:32.97\00:08:34.34
bring it to a high
boil and then you wanna
00:08:34.37\00:08:36.60
turn it off. And now
when I say a high boil.
00:08:36.63\00:08:38.62
A high boil for about
maybe 15 minutes or so.
00:08:38.65\00:08:41.55
And then you wanna turn
that, that the electricity
00:08:41.58\00:08:44.94
the electricity,
that's what I'm trying to say,
00:08:44.97\00:08:48.18
or you want to
turn the stove off.
00:08:48.21\00:08:49.62
or the gas off the stove
00:08:49.65\00:08:52.99
itself and then let
itself about an hour and then
00:08:53.02\00:08:55.62
turn it back on, adding
the appropriate amount of
00:08:55.65\00:08:58.04
water and cook it and
you will see that the problem
00:08:58.07\00:09:00.96
with Flagenase might
be one be curved just from
00:09:00.99\00:09:03.83
doing that alone, alright.
That's another way, two ways.
00:09:03.86\00:09:06.67
Second that the most
important one is I got
00:09:06.70\00:09:09.06
involved and it
is crock pot cooking.
00:09:09.09\00:09:11.35
Crock pot. Now, you remember
00:09:11.38\00:09:13.43
the crock pots. Back
in the 70s, we used to use
00:09:13.46\00:09:15.71
the crock pots as
we called slow cookers.
00:09:15.74\00:09:18.26
And they were actual
cookers that cooked everything,
00:09:18.29\00:09:22.78
but mainly at that time
it was meat and potatoes.
00:09:22.81\00:09:25.52
People would put
their meat and potatoes
00:09:25.55\00:09:27.29
and carrots and go off to work
00:09:27.32\00:09:29.15
and 8 hours later
the food was ready.
00:09:29.18\00:09:31.34
But as vegetarians,
so we don't eat no meat.
00:09:31.37\00:09:33.94
And we don't eat
all those things that
00:09:33.97\00:09:36.24
were out there so we are
trying to figure out what
00:09:36.27\00:09:37.64
we are going to do.
We will take those beans
00:09:37.67\00:09:39.27
and put them in a
crock pot. Oh! Okay.
00:09:39.30\00:09:40.73
Now when you're doing
a beans in a crock pot,
00:09:40.76\00:09:42.43
it can take says
on the label anywhere
00:09:42.46\00:09:45.28
from 4 to 5
hours, if you go high.
00:09:45.31\00:09:49.09
And 7 to 8 hours if you
go low, but I got a secret
00:09:49.12\00:09:53.62
for you talking a bout
get ready to Flagenase.
00:09:53.65\00:09:55.48
I put my beans on and
I cooked them anywhere
00:09:55.51\00:09:58.82
from 12 to 16
hours. Now you say,
00:09:58.85\00:10:02.28
you've to be kidding me.
Usually take 12 to 16 hours.
00:10:02.31\00:10:05.17
No, you don't. What
happens to that rinsed
00:10:05.20\00:10:06.84
my beans off. And I
put them in my crock pot
00:10:06.87\00:10:09.41
and I put in 6 cups of
water and that's one bag of bean
00:10:09.44\00:10:12.39
to 6 cups of water.
Do you wanna make sure
00:10:12.42\00:10:14.44
once again you've
at least two inches
00:10:14.47\00:10:15.84
of water about
those beans? Okay.
00:10:15.87\00:10:17.39
And, you're gonna put
them in like I put them
00:10:17.42\00:10:19.62
I put them in like
maybe 3 in the afternoon
00:10:19.65\00:10:21.02
or I put them in
that after I come
00:10:21.05\00:10:23.09
home from work or
whatever. And let them cook
00:10:23.12\00:10:25.15
all night long. Now,
you wanna talk about some
00:10:25.18\00:10:28.56
good smells in the morning.
All you have to do is put
00:10:28.59\00:10:31.46
an onion. Umm! Umm!
00:10:31.49\00:10:32.86
And garlic in
there also. Oh! Okay.
00:10:32.89\00:10:34.84
Let it cook all-night long. All
night while you are sleeping.
00:10:34.87\00:10:37.26
And the beans will be
ready the next day. Oh!
00:10:37.29\00:10:40.05
Now, depends on what time
you go to bed, you said go to
00:10:40.08\00:10:42.77
bed by 10 O' clock at
least. I let them cook slow,
00:10:42.80\00:10:45.18
I let them cook through
the night and I let them cook
00:10:45.21\00:10:46.73
all day long too, On low. Oh!
00:10:46.76\00:10:49.28
While I'm working and then that
evening those beans are ready.
00:10:49.31\00:10:51.00
Okay, ready to go.
So, we have our beans.
00:10:51.03\00:10:52.57
So no Flagenase. Yes,
we've already got a beans.
00:10:52.60\00:10:54.49
That's why we done that already.
00:10:54.52\00:10:55.89
Yes, these are pinto
beans and you could do any beans
00:10:55.92\00:10:58.06
in a crock pot
whatsoever. And, so we're gonna
00:10:58.09\00:10:59.63
go to our very first
recipe, which is actually
00:10:59.66\00:11:02.13
a bean and rice.
Oh! Sounds good baby.
00:11:02.16\00:11:05.57
It calls for:
00:11:05.60\00:11:08.82
Now, this is a real good recipe.
Because of the fact that,
00:11:27.46\00:11:30.51
it's we've already
the beans. I have got
00:11:30.54\00:11:32.71
my red pintos that I did
also in my slow cooker alright.
00:11:32.74\00:11:36.33
Slow cooker, or crock
pot. Or you, yeah. Crock pot.
00:11:36.36\00:11:38.24
Same thing. Same thing,
00:11:38.27\00:11:40.21
okay and so we're
gonna take these beans
00:11:40.24\00:11:42.35
and we're going to actually
just make them a little bit
00:11:42.38\00:11:45.18
more seasoned, so we
can put them over top
00:11:45.21\00:11:47.78
of our steamed brown
rice, put some pizzazz to it,
00:11:47.81\00:11:50.21
so we're gonna add our
1 tablespoon of olive oil.
00:11:50.24\00:11:53.09
Remember now, once
your skillet is hot enough,
00:11:53.12\00:11:55.05
if you get in hot first,
you use less of it, okay.
00:11:55.08\00:11:58.76
And we're gonna go
ahead and put in Curtis.
00:11:58.79\00:12:00.87
In a hot. Just put
in, the garlic. Okay.
00:12:00.90\00:12:04.22
The onions, okay.
Okay, but those on in there.
00:12:04.25\00:12:08.32
Alright. Alright.
00:12:08.35\00:12:09.72
Got some steam going, baby.
00:12:09.75\00:12:11.12
Alright so we got
those onions and stuff going
00:12:15.00\00:12:16.89
in onions and garlic which
makes things smell real good.
00:12:16.92\00:12:19.50
I see you backing up a
bit. But one of the ways,
00:12:19.53\00:12:20.93
we're going to turn
around and let's get those
00:12:22.00\00:12:23.37
beans and move them on in there.
00:12:23.40\00:12:24.77
Okay. Because this is
gonna help with the flavor.
00:12:24.80\00:12:27.69
These are the, what
red. Red kidney's, alright.
00:12:28.39\00:12:32.99
Stuff is cooking in
the kitchen! Remember now,
00:12:36.36\00:12:38.69
we're not gonna
have Flagenase because
00:12:38.72\00:12:40.09
of the fact that we
already cooked these beans
00:12:40.12\00:12:41.60
ahead a time. So,
the ribose sugar however,
00:12:41.63\00:12:43.59
has already been broken down.
00:12:43.62\00:12:44.99
That sugar is helped, yes.
00:12:45.02\00:12:46.39
Okay. Quite a bit there.
00:12:46.42\00:12:47.79
And, now when the
everything is we're going to do
00:12:47.82\00:12:49.19
it this is I'm gonna
go ahead on and add and
00:12:49.22\00:12:51.00
I have my seasonings here
and that is the one teaspoon
00:12:51.03\00:12:54.54
of garlic powder, one
teaspoon of the onion powder
00:12:54.57\00:12:57.72
and then also a half a
teaspoon of the sea salt
00:12:58.40\00:13:01.49
we're gonna put that on as well.
00:13:01.52\00:13:02.90
Now are there any other
food than legume or bean
00:13:02.93\00:13:04.30
family that causes Flagenase
with, that's only food.
00:13:04.33\00:13:07.98
I'm glad that you
ask that question because
00:13:08.01\00:13:09.38
yes it is. When you
think about other foods we call
00:13:09.41\00:13:12.83
the foods that cause
a problem of break down
00:13:12.86\00:13:15.18
we're talking
about a broccoli and
00:13:15.21\00:13:16.58
we're talking about the cabbage.
00:13:16.61\00:13:17.98
Oh! Okay. And we're
talking about onions.
00:13:18.01\00:13:19.38
I even meet people who have a
problem with lettuce, alright.
00:13:19.41\00:13:21.70
And for each one of
those once again same thing
00:13:21.73\00:13:24.91
the bacteria meets with
the starch and the starch
00:13:24.94\00:13:27.95
then gives out off
a byproduct of the gas
00:13:27.98\00:13:29.85
and that cause the
problem with Flagenase.
00:13:29.88\00:13:31.33
And, so those are other foods
are also do the same thing.
00:13:31.36\00:13:33.91
Now, my recommendation is
that if you have a problem
00:13:33.94\00:13:36.94
with that is you might
wanna reconsider putting
00:13:36.97\00:13:39.68
all those foods together,
alright like an other words.
00:13:39.71\00:13:42.22
You don't wanna have
something to has the beans
00:13:42.25\00:13:44.29
and the cabbage
together or the beans
00:13:44.32\00:13:46.50
in the broccoli, right.
Onions, a lot of times people
00:13:46.53\00:13:49.67
have problems
with onions, right,
00:13:49.70\00:13:51.07
and what I tell them
lot of times is you might
00:13:51.10\00:13:52.47
wanna change your
onion. You might wanna go from,
00:13:52.50\00:13:53.87
one that has a
yellow skin on to the one
00:13:53.90\00:13:55.61
has the white skin. If
that stills gives you a problem,
00:13:55.64\00:13:57.80
you might want to go
to the just the scallion
00:13:57.83\00:13:59.55
the green one, oh okay, alright.
00:13:59.58\00:14:01.03
If that gives a
problem, you might want to go
00:14:01.06\00:14:03.29
to onion powder; if
that gives you a problem
00:14:03.32\00:14:05.77
let's just leave onions
alone. You know what I'm saying.
00:14:05.80\00:14:08.25
I know what
you're saying. Okay, so.
00:14:08.28\00:14:09.65
Alright now. What
we are going to do
00:14:09.68\00:14:12.69
is check on this for
one minute and doesn't
00:14:12.72\00:14:15.86
that smell wonderful? Yes.
00:14:15.89\00:14:17.26
Alright, and we're
gonna see to this at the end
00:14:17.29\00:14:18.66
of the program over our
steamed rice and Curtis.
00:14:18.69\00:14:21.64
We're gonna go
ahead on at this point
00:14:21.67\00:14:23.50
and we're gonna take a
break because I'm not finished
00:14:23.53\00:14:27.84
with this bean
issue. So, stay by.
00:14:27.87\00:14:31.77