Abundant Living

Crock - Pot Cooking

Three Angels Broadcasting Network

Program transcript

Participants: Paula and Curtis Eakins


Series Code: AL

Program Code: AL00164A

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