"bigwheel" > wrote in message
...
>
> Todd;1848910 Wrote:
>> On 07/14/2013 02:32 PM, bigwheel wrote:-
>> Best way to thicken up thin
>> juice is to remove a cup or two of cooked beans and mash em up and
>> return to the pot. Canned beans work good for this too..and give a
>> little layer of flavor which is hard to duplicate..but to be au
>> naturale
>> and not cheat..just mash up some beans and throw em back in there. Now
>> real Mexicans will sometimes throw a hunk of light bread in there to
>> thicken them up-
>>
>>
>> That is actually pretty cleaver mashing them up and
>> returning them to the pot.
>>
>> How do you guys get away with all the carbs in
>> beans?
>>
>> 'Nutrition Facts and Analysis for Beans, pinto, mature seeds, canned'
>> (http://tinyurl.com/kgav9n3)
>>
>> 1 cup of pinto beans is 37 grams. I would blow
>> my carb count for a meal at 1/3 cup.
>>
>> -T
>
> Not sure about the physics on the carbs. Have heard folks say beans have
> a bunch. Everybody from Texas was raised on em and eat them at least
> once a day and sometimes twice on Sunday. They claim if a person eats
> them along with corn it makes a combo complex protein which neither
> offers alone..and which is only slightly inferior to animal sources. Try
> eating them with cornbread..pepper sauce and raw onions. That prob knock
> them mean old carbs right in the head.

I eat beans almost daily. But the combining with another starch is no
longer what is thought to be true. So long as another grain was eaten in
that day, it's all good.

I don't think anyone here could eat them with cornbread. I don't low carb
and I couldn't! As breads go, cornbread is very high in carbs. A serving
for a diabetic is a 1" square. That's 15g of carbs. I don't think too many
diabetics would bother with that.