Now I realize that dried beans aren't something that all diabetics can eat.
But I seem to be okay with them. Does anyone have a recipe that doesn't
have too many additional carbs in it, such as molasses and brown sugar? I
figure I might use a little molasses just for flavor. I also don't really
want to add fruit. Most of the diabetic recipes seem to use fruit. To me
that's just weird! Also, I can't use Worcestershire sauce because of my
daughter's food allergies. I'd also like something I can make from scratch
instead of using canned beans. Or at least use plain canned beans. Most
recipes I see start with baked beans or pork and beans. Too much sweetener
in those.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm

On Wed, 29 Jun 2005 00:35:53 GMT, "Julie Bove"
wrote:

Now I realize that dried beans aren't something that all diabetics can eat.
But I seem to be okay with them. Does anyone have a recipe that doesn't
have too many additional carbs in it, such as molasses and brown sugar? I
figure I might use a little molasses just for flavor. I also don't really
want to add fruit. Most of the diabetic recipes seem to use fruit. To me
that's just weird! Also, I can't use Worcestershire sauce because of my
daughter's food allergies. I'd also like something I can make from scratch
instead of using canned beans. Or at least use plain canned beans. Most
recipes I see start with baked beans or pork and beans. Too much sweetener
in those.


You could use your regular recipe and replace the brown sugar with
Sweet'N Low Brown. It is hard to find in the stores but you can order
it at this site: http://www.sweetnlow.com/brown.html .

Andrea2

"Andrea2" wrote in message
...
On Wed, 29 Jun 2005 00:35:53 GMT, "Julie Bove"
wrote:

Now I realize that dried beans aren't something that all diabetics can
eat.
But I seem to be okay with them. Does anyone have a recipe that doesn't
have too many additional carbs in it, such as molasses and brown sugar?
I
figure I might use a little molasses just for flavor. I also don't
really
want to add fruit. Most of the diabetic recipes seem to use fruit. To
me
that's just weird! Also, I can't use Worcestershire sauce because of my
daughter's food allergies. I'd also like something I can make from
scratch
instead of using canned beans. Or at least use plain canned beans. Most
recipes I see start with baked beans or pork and beans. Too much
sweetener
in those.


You could use your regular recipe and replace the brown sugar with
Sweet'N Low Brown. It is hard to find in the stores but you can order
it at this site: http://www.sweetnlow.com/brown.html .

I don't have a regular recipe. That's why I asked. Also might not be able
to use the Sweet and Low because it has caramel color in it and that can be
milk derived. Angela can't have any milk. The last baked beans I made were
when I lived on Cape Cod and they used Buckeye beans. Haven't seen those
anywhere but there. The recipe called for a ton of molasses. So I know
that wouldn't do. All of the recipes I see seem to call for things I can't
use. Also, I didn't know if it would work if I subbed in an artificial
flavor for the sweetener. Might not have the right texture. I can use
mustard and also the 1 carb ketchup. Just wasn't sure about the rest.
Growing up, we always had canned baked beans, but my mom doctored them up.

http://www.sweetnlow.com/brown.html

Julie Bove wrote on 28 Jun 2005 in alt.food.diabetic

Now I realize that dried beans aren't something that all diabetics
can eat. But I seem to be okay with them. Does anyone have a
recipe that doesn't have too many additional carbs in it, such as
molasses and brown sugar? I figure I might use a little molasses
just for flavor. I also don't really want to add fruit. Most of
the diabetic recipes seem to use fruit. To me that's just weird!
Also, I can't use Worcestershire sauce because of my daughter's
food allergies. I'd also like something I can make from scratch
instead of using canned beans. Or at least use plain canned
beans. Most recipes I see start with baked beans or pork and
beans. Too much sweetener in those.


Below is a link to collection of 6 bean recipes from the NG
Rec.Food.Cooking. Perhaps veiwing 6 recipes will get you one that will
work.

*Asian Fish Sauce tastes a great deal like Worchester if you need a
substitute for the worchester. But has a smaller ingredient list


http://tinyurl.com/bk4c5

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Julie Bove wrote on 28 Jun 2005 in alt.food.diabetic

Now I realize that dried beans aren't something that all diabetics
can eat. But I seem to be okay with them. Does anyone have a
recipe that doesn't have too many additional carbs in it, such as
molasses and brown sugar? I figure I might use a little molasses
just for flavor. I also don't really want to add fruit. Most of
the diabetic recipes seem to use fruit. To me that's just weird!
Also, I can't use Worcestershire sauce because of my daughter's
food allergies. I'd also like something I can make from scratch
instead of using canned beans. Or at least use plain canned
beans. Most recipes I see start with baked beans or pork and
beans. Too much sweetener in those.


RECIPE: Boston Baked Beans
Only 1 message in topic - view as tree

Kate Connally Jun 11 1996, 3:00 am show options
Newsgroups: rec.food.cooking
From: Kate Connally ; - Find
messages by this author
Date: 1996/06/11
Subject: RECIPE: Boston Baked Beans
Reply to Author | Forward | Print | Individual Message | Show original
| Report Abuse

Here's my favorite bean recipe.
Kate

OSTON BAKED BEANS

1 lb. Great Northern beans
2 t. prepared mustard
pepper to taste
1 T. salt
onion powder to taste (or fresh, chopped onions to taste)
1/4 c. brown sugar
1/4 c. molasses
2 T. vinegar
gr. cinnamon to taste (1/2-1 t., perhaps)
gr. cloves to taste (1/4-1/2 t., perhaps)
dash Worcestershire sauce
thick-sliced bacon (get the good stuff at the deli counter, not that
pathetic prepackaged stuff)

Soak beans overnight in cold water (in refrigerator if house is warm).
Change water and put in large pot and bring to boil. Simmer until
skins
wrinkle when you blow on them. Add remaining ingredients except bacon.
Put in large casserole. Bake at 250 F for 6-8 hours. DO NOT COVER.
If
liquid gets too low add water. It's good if they get a little dry on
top
and the sugar caramelizes. It gives it a good flavor. Stir this back
in
every so often. During the last half hour raise temp. to 350 and put
bacon pieces on top. Cook until bacon is crisp and brown.


--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Julie Bove wrote on 28 Jun 2005 in alt.food.diabetic

Now I realize that dried beans aren't something that all diabetics
can eat. But I seem to be okay with them. Does anyone have a
recipe that doesn't have too many additional carbs in it, such as
molasses and brown sugar? I figure I might use a little molasses
just for flavor. I also don't really want to add fruit. Most of
the diabetic recipes seem to use fruit. To me that's just weird!
Also, I can't use Worcestershire sauce because of my daughter's
food allergies. I'd also like something I can make from scratch
instead of using canned beans. Or at least use plain canned
beans. Most recipes I see start with baked beans or pork and
beans. Too much sweetener in those.


BOSTON BAKED BEAN GRATIN

Can be prepared in 45 minutes or less.

2 slices bacon, cut into 1/2-inch pieces
1/2 cup chopped onion
an 8-ounce can whole tomatoes, drained and chopped
2 tablespoons molasses
* 1 tablespoon Worcestershire sauce (*You're on your own here*)
a pinch dried hot red pepper flakes
a 16-ounce can pink or black beans, rinsed and drained
1 tablespoon vegetables oil
1 teaspoon Dijon mustard
1/4 cup dry bread crumbs

In a 7- to 8-inch flameproof skillet cook bacon over moderate heat
until crisp
and spoon off all but 1 tablespoon fat. Add onion and cook, stirring,
until
softened. Stir in tomatoes, molasses, Worcestershire sauce, red pepper
flakes,
beans, and salt to taste and simmer until liquid is thickened, about 5
minutes.

Preheat broiler.

In a small bowl stir together oil and mustard and add crumbs, tossing
to
combine ingredients well. Sprinkle crumbs over beans and broil about 4
inches
from heat until topping is crisp and golden, 1 to 2 minutes.

Serves 2.



--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Julie Bove wrote on 28 Jun 2005 in alt.food.diabetic

Now I realize that dried beans aren't something that all diabetics
can eat. But I seem to be okay with them. Does anyone have a
recipe that doesn't have too many additional carbs in it, such as
molasses and brown sugar? I figure I might use a little molasses
just for flavor. I also don't really want to add fruit. Most of
the diabetic recipes seem to use fruit. To me that's just weird!
Also, I can't use Worcestershire sauce because of my daughter's
food allergies. I'd also like something I can make from scratch
instead of using canned beans. Or at least use plain canned
beans. Most recipes I see start with baked beans or pork and
beans. Too much sweetener in those.




Fixed font - Proportional font

My Easy Recipe For Baked Beans
Only 1 message in topic - view as tree

T. Thuemler Feb 19 1996, 3:00 am show options
Newsgroups: rec.food.cooking
From: "T. Thuemler" - Find messages by
this author
Date: 1996/02/19
Subject: My Easy Recipe For Baked Beans
Reply to Author | Forward | Print | Individual Message | Show original
| Report Abuse

My baked beans are basically from a few cans. I use 2 cans of Heinz
vegetarian beans, add a can of chopped or diced tomatoes, ketchup,
brown sugar to
taste, and bake it long enough to warm it up. It is easy, and quick.

Tammy T.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

"Julie Bove" wrote in message
news:G7pwe.6113$zp6.4008@trnddc08...
milk derived. Angela can't have any milk. The last baked beans I made
were
when I lived on Cape Cod and they used Buckeye beans. Haven't seen those
anywhere but there. The recipe called for a ton of molasses. So I know
that wouldn't do. All of the recipes I see seem to call for things I
can't
use. Also, I didn't know if it would work if I subbed in an artificial
flavor for the sweetener. Might not have the right texture. I can use
mustard and also the 1 carb ketchup. Just wasn't sure about the rest.
Growing up, we always had canned baked beans, but my mom doctored them up.

Maybe davinci has a flavor that would work. DH puts onions and bacon in
his, but he uses brown sugar.

--
No Husband Has Ever Been Shot While Doing The Dishes

Monsur Fromage du Pollet wrote in
:

Julie Bove wrote on 28 Jun 2005 in alt.food.diabetic

Now I realize that dried beans aren't something that all diabetics
can eat. But I seem to be okay with them. Does anyone have a
recipe that doesn't have too many additional carbs in it, such as
molasses and brown sugar? I figure I might use a little molasses
just for flavor. snip


RECIPE: Boston Baked Beans

snip

Here's my favorite bean recipe.
Kate

OSTON BAKED BEANS

1 lb. Great Northern beans
snip
1/4 c. brown sugar
1/4 c. molasses
snip

Ummm... that's a *Lot* of sugars! Which is one of the *big* problems
with Boston Baked Beans. They're *very* sweet! Way too sweet, IMHO,
even for a non-diabetic!

Sherry

Hey Julie...

I did a Google for "low carb baked beans"...

Here's what I found:

Faux Baked Beans (low carb)

4 slice bacon; chopped
1/4 cup onion; chopped
1/4 cup green bell pepper; chopped
1 can (15 oz) Eden black soy beans; drained
1/2 cup tomato sauce
1/4 cup vinegar
1/4 cup Log Cabin SF maple syrup (or whatever brand)
1/2 tsp garlic salt (or just garlic if you prefer)
1/2 tsp liquid smoke


Brown bacon, onion and green pepper till tender. Add remaining
ingredients. Cook 10 minutes on the stovetop or as long as you can stand
to not eat them (the longer the better.) Baking in the oven or in a
crock pot would also be good.


19 g carb entire recipe! (47 g carb / 28 g fiber)

Serves 4, so you are looking at just under 5g carbs per serving.

AND

Baked Beans

A low-carb twist on a traditional BBQ side

Ingredients:
3 cans Eden black soy beans
1 pound ground beef
1 teaspoon guar gum
2 tablespoons Sugar Twin Brown Sugar Replacement
1 tablespoon Splenda (can be omitted depending on your preference)
2 tablespoons molasses
1/2 teaspoon cinnamon
1 tablespoon parsley
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
4 ounces tomato sauce
4 slices raw bacon

Directions:
1. Preheat oven to 325 degrees F.

2. Drain the beans and rinse well.

3. Pour into an 8" X 11" baking dish or cakepan.

4. In a small bowl, combine the guar gum, Brown Sugar Twin, Splenda,
molasses, cinnamon, parsley, salt and pepper.

5. Add to ground beef.

6. Cook beef mixture on medium heat til brown.

7. Combine with beans and put all into baking dish.

8. Cut bacon into pieces and scatter on top.

9. Bake for 35-40 minutes.

10. Makes 12 servings.

Per serving (1 cup): 5.13g carbohydrates; 1g fiber; 9g protein





Julie Bove wrote:

Now I realize that dried beans aren't something that all diabetics can eat.
But I seem to be okay with them. Does anyone have a recipe that doesn't
have too many additional carbs in it, such as molasses and brown sugar? I
figure I might use a little molasses just for flavor. I also don't really
want to add fruit. Most of the diabetic recipes seem to use fruit. To me
that's just weird! Also, I can't use Worcestershire sauce because of my
daughter's food allergies. I'd also like something I can make from scratch
instead of using canned beans. Or at least use plain canned beans. Most
recipes I see start with baked beans or pork and beans. Too much sweetener
in those.

"None Given" wrote in message
...

Maybe davinci has a flavor that would work. DH puts onions and bacon in
his, but he uses brown sugar.

Maybe. But they are rather watery. Seems like that would not give the
right consistency.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm

"Monsur Fromage du Pollet" wrote in message
...

Below is a link to collection of 6 bean recipes from the NG
Rec.Food.Cooking. Perhaps veiwing 6 recipes will get you one that will
work.

*Asian Fish Sauce tastes a great deal like Worchester if you need a
substitute for the worchester. But has a smaller ingredient list


http://tinyurl.com/bk4c5


Thanks! I will look for the fish sauce.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm

"Monsur Fromage du Pollet" wrote in message
...

OSTON BAKED BEANS

snip

Thanks! But I was looking for something without the sugar. The sugar is
the reason why I can't eat them.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm

"Monsur Fromage du Pollet" wrote in message
...

BOSTON BAKED BEAN GRATIN

Can be prepared in 45 minutes or less.

snip

Sorry, that wouldn't work. Still way too carby, only serves two, and has
bread crumbs. Daughter can't have wheat.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm

"Monsur Fromage du Pollet" wrote in message
...

My baked beans are basically from a few cans. I use 2 cans of Heinz
vegetarian beans, add a can of chopped or diced tomatoes, ketchup,
brown sugar to
taste, and bake it long enough to warm it up. It is easy, and quick.

snip

My point was not to use canned beans or sugar. I can find a ton of recipes
like that. But I can't eat them.


--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm