you KNEW this was coming eventually, didn't you ?? When's Lashbear going to start posting diabetic friendly recipes for us to try - ones that please the WHOLE family and don't taste too much like "scrodge-on-a-stick"
Well, here's the first one for you - I expect you all to join in - especially my comrade in arms, ~MS~. *hugs*
LASHBEAR'S BAKED BEANS
(These are really ULTRA Low GI and incredibly yummy !!!!!!)
- 350g (12.34 Oz) haricot beans (I LOVE these beans)
- 1 onion
- 1 clove garlic
- 2 sticks celery
- 2 carrots
- 4 tomatoes
- 1 TB tomato puree
- 2 TSP paprika (*Hungarian Smoked Paprika adds a real WOW factor*)
- 1 TSP Equal Spoonful sweetner
- One vegetarian bacon stock cube (*if you REALLY want that salt-pork/bacony flavour - alternately chop up a little "notbacon" and add that... not too much though, as it's quite high in Fat.*)
- a little stock for frying
Hugs & Hope you enjoy !!
- Soak the beans overnight (*This makes them less Farty*), or pour boiling water over them an hour before using (*Fartier than soaking overnight.*)
- Boil the beans until nearly tender, or cook under pressure (the beans, not you) for 6 minutes.
- Peel and chop the vegetables and fry them gently in the stock until they are giving up their own juices.
- Cool, remove from the pan and liquidise this mixture.
- Place the beans in a dish and pour over the liquidised vegetables, tomato puree, paprika and seasonings. If the beans are not just covered by the liquid, add a little more stock (Not bean-soaking water, unless you want the 'F' Factor added back in).
- Cover the dish and cook at 120C (250F) or gas mark 1 for an hour or so, or until the beans are fully tender.
- For a great main meal, simply serve on a Whole Baked Yam (which is lower GI than a potato) and sprinkle a little parmesan over the top if desired. (*Parmesan is a nice strong flavour and you only need a little to add that golden cheesy goodness without all the fat.*)