2013 Food Challenge: Black Beans

Beans????

Why beans??? Isn't that super-hard to make??? Can't I just open a can???

If you are reading this post, you are probably trying to figure out how to eat better, and how to cook. So then why settle for mediocre with a can, when you can achieve greatness from scratch?

Canned beans have no flavor, and are usually too hard and watery. They are old (no nutrients), and most contain the BPA that leaches from the can lining. More on BPA and cans in this post: http://www.freshfoodunderground.com/2010/03/just-say-no-to-cans.html

To get the most nutrients out of your beans, make them fresh, from scratch. Go to the supermarket, or natural food store, and look for the organic beans in bins (bulk) when possible. When you buy in bulk, the price for organic beans is minimally higher than that of regular beans. And when you choose organic, you choose beans that are free of pesticides, synthetic fertilizers, and radiation. Those 3 facts alone will make you not even blink about your couple extra dollars.

Why black beans? Because they are so practical. Once you have a pot of beans at hand, you can serve them with rice, or put them on top of a corn or wheat tortilla with melted cheese and /or chicken, meat, pork, fish... make burritos, tacos, eat them with fried eggs, with corn bread, with tomatoes, cabbage, any kind of greens, throw them on top of tortilla chips and make nachos, use them for soup... you can eat beans in a different way each day of the week. And if you finally are completely sick of them, you can toss them in the freezer, as they freeze beautifully. Finally, beans are a great source of iron- important for us women who tend to become anemic during pregnancy, or stressful times in life. I have found them to be an effective way to obtain iron without having to resort to pills, an excessive amount of meat, or bags and bags of spinach.

Think of beans just as brown rice with a little added soaking time, and you are set to cook them. This is a post that I made for a dear friend who wanted to learn how to make beans from scratch, and has since mastered the technique:  http://www.freshfoodunderground.com/2012/04/beans.html.

2013 Food Challenge.

Cast iron forever!

I have been fortunate to meet many climbers this year, a lot of them in their 20's. While I was amazed at their strength and stamina, I was also in awe of what they lived on:

Some opted for everyday carbo-loading by consuming vast amounts of "Special K," while running up and down the Grand (elevation: 13,770) as if it were a 3 mile jog down the road. Others chose protein: eggs, burgers and bacon everyday, again going up and down diverse high altitude peaks several times... weekly. Others just went for the sugar: Pop Tarts, Snicker bars, Tweezers... any junk food really, and/or whatever was on sale at the supermarket, as they spent days at a time traversing peaks... and last but not least, there were also many who lived on ready-made frozen dinners, canned and/or frozen vegetables, canned soups... basically all varieties of processed food, and again putting in hours of workouts daily, and difficult climbs weekly.

While the exercise load was tremendous, I did see and hear complaints and concerns about weight gain. How can super active people in their 20's and 30's possibly gain weight?... yes, it's possible:

No

Food.

I experienced it myself when I came to the US. I was not very active in Brazil, but I did walk everyday (no car) and ate a diet of mostly rice, beans, and an incredible variety of fruits and vegetables. When I moved here, to Boston, I continued to walk even more. But I was 16, and had no idea what eating was all about. I was happy to eat Wonder Bread, Pringles (so delicious!), cereal with vitamin D-fortified milk, eggs, hot-dogs, tuna sandwiches, pizza slices, breaded chicken sandwiches from Burger King, donuts, danishes, ice-cream... and not so many vegetables. I quickly gained weight as a result, and was constantly sick- plagued with colds, sinus infections, ear infections... It took my sister visiting me, scolding me on my diet, and teaching me from scratch on how to buy and eat fresh fruit and vegetables, grains and beans... to change my habits. In short, I had to thoroughly reeducate myself on how to eat in order to maintain the weight and size I had in my 20's... into my 40's.

The beauty of changing habits is that we have an incredible ability to adapt to the new- as long as we give ourselves the chance to do it...

Dark leafy greens = good for the blood

The hardest part of changing eating habits, or any habits for that matter, are the first days. Those are the days that are spent battling the mind, back and forth. Will against ego, change against comfort, fear of ridicule, self-doubt, self deprecation, self beating, confusion, darkness, depression... yes, I have named them all, because I have been through it all, with food and smoking as well... but it is doable. Even giving up donuts and ice cream is doable. I promise.

Start slow, one step at a time. Don't try it all at once. It's too overwhelming, and easy to give up that way.

Go for one change a week. If one week is not enough time to get comfortable with that one change, take 2 weeks, or 3, or a month. A month of one eating habit change is better than no change at all.

So for you, super strong dudes and dudettes that have helped me so much with climbing and work out tips and advice this year... here goes a weekly food post to help you on your own quest for health, strength, and a fearless mind.

Just say no...

Getting started... Most folks lack adequate pots and pans to cook with. If you fall into that category, you may be eating out a lot, and/or "cooking" with the microwave.

Eating out, while convenient, does take a toll on your health if you make it an everyday habit. The reason is, restaurants want folks to love their food... so they will unabashedly use salt, butter, and all kinds of oils... in abundance. Yes abundance is great, but not when it comes to not-so-great ingredients. Remember that most restaurants are trying to make a profit however they can, so the rule is to use the cheapest ingredients possible. That means antibiotic-and-hormone-rich butter, cheese, eggs, poultry and meat, and veggies grown with pesticides. And an abundance of regular salt (sodium), saturated oils (cholesterol), and sugar. As for microwave cooking... that is not cooking!!!! It involves frozen dinners, and/or heating up stuff. Not cooking!!! If I can think of one appliance I'd see in hell, it'd be a microwave.

Big pot

Now that you know my idea of hell... let's move on to step zero: go out and get yourself a pot. Get a fairly big one, then, because that way you will be able to make pasta, soups, stews and beans with just that one pot. You can find your all-in-one pot at a supermarket, wall mart, target, online at Amazon and/or kitchen shops, Good Will... basically anywhere. But make sure your pot is stainless steel, not Teflon or Calphalon. Enamel or cast iron are also great. No aluminum either, as it is associated with Alzheimer's. Aluminum is  unfortunately the metal of choice in restaurant cookware, as it is a great conductor of heat, but not so great a conductor of health (http://www.freshfoodunderground.com/2010/02/on-quest-to-get-rid-of-teflon.html). Very important. Now that you have a nice sized pot... let's start.

WEEK 1

WHOLE WHEAT PASTA

Why whole wheat pasta? Because whole wheat foods are less processed, and have more naturally-occurring nutrients, instead of the chemical vitamins and additives that are added to foods like "special K." Whole wheat has lots of fiber as well, which is important for maintaining a good rhythm in your body and keep things moving the right direction. Whole wheat pasta is also simple and easy to cook. 11 or 12 minutes, and you are done. If it is organic that is great, but if not, that is great too. I have in my pantry both organic pasta from the health food store, and non-organic pasta from Costco. And white pasta as well.

Penne, my favorite! 

Now that you have a box or 2 of whole wheat pasta, substitute one "old" menu item for "pasta" this week. Try it once, a couple times, or use and abuse and go for it every day. If you get sick and tired of it, there is always next week, or the old menu, right? so go for it. No fear.

So then back to basics... cereal folks, you have just created a whole new dinner meal by simply opting for "pasta" for dinner instead of cereal. Add butter and salt to the pasta, and you are set. Protein folks, serve your protein with pasta.; pasta with meat, pasta with bacon and meat... for the junkies, put mapple syrup in the pasta... and for the frozen dinner gang... add some of the frozen vegetables to the pasta at the end of the cooking, or sautee the veggies with butter and/or olive oil, and throw them on top of the pasta when it is done... and you have a meal.

Penne, chicken, broccoli

If you don't like the pasta you bought, try a different brand. Also, try going back and forth white/whole wheat and see if you eat less or more of one versus the other... or if you notice any change in how you feel afterwards. Try cooking it with olive oil, and then with butter... more or less salt, spices, pepper. Create what pleases you and makes you feel good. You are not restraining and constricting yourself, you are expanding your horizons.

And please ask questions! Write anytime. I am here to help, and I am excited for this process to begin. Recipes always welcome as well! Here is to great cooking this year!

My New Iron BFF.

Sweet potato greens.

I had previously written about how I borrowed my friend's cast iron pan over this summer in order to keep my sanity. I mean, cook.
When I arrived back in Jacksonville and found my own place, I realized that keeping my sanity not only served me well, it was actually quite enjoyable. So I decided to keep on cooking- with my own cast iron pan. A simple 8 inch pan.
My cast iron pan stays on top on my stove. I don't ever put it away, as I use it for pretty much everything I cook. Bacon for the beans, eggs, spanish tortilla, mexican tortillas, granola in the oven,  meat, corn bread, roasted chicken, vegetables, greens... all I need to do, when done cooking, is rinse it, without soap, and put it on the hot burner for half a minute for it to dry. Done. It goes hand in hand with living simply, using my time efficiently, and eating well. Good, wholesome, tasty food that is nourishing, fresh, and free of crap- pesticides, hormones, antibiotics. Food that is not processed.

Roasted chicken.

My challenge living alone, or even when I have my children with me, is to eat a broad, good-quality variety of food, especially when it comes to vegetables. It is so easy to say to myself ''oh, this is so complicated to make, it takes so long, I don't have the time, I need to study, I want to go climb, I just want to go ride or run, I am too tired to deal...''  I don't want to commit to hours in the kitchen. I already must wash all dishes by hand, mine and my kids'- that takes time. I don't want to toil all day in the kitchen, I am done with that part of my life. But I still want, and need for my own and my children's health, to eat well. Bling! Along comes my BFF!

Portabello in coconut oil.

My BFF can cook anything in minutes. Baby spinach that is about to go bad because the package is too goddamn big for me to eat it all as salad? Throw it in the cast iron with butter. Sweet potato greens from the local farm that only last a few days before turning brown? Cast iron with olive oil. Left over mushrooms that my son asked me to buy and never ate? Cast iron with butter. My daughter doesn't want to eat anything for breakfast? Throw her in the cast iron. Just kidding, throw some eggs in the cast iron, and let her cook them. Zucchini, peppers, eggplants, onions, garlic... sautée them with the fat of choice on high heat, and no matter what kind of vegetables they may be, simple or complicated, they are ready to eat in a few minutes. Serve over, or with, quinoa, roasted potatoes, farro salad, rice, chicken, meat, pasta... the choices are infinite.
Thank you, cast iron, for being there for me. Your companionship and loyalty is deeply appreciated. Even if you burn me sometimes- I understand.

Beans

This post is dedicated to all of us who need a little video help here and there in order to learn...

The ingredients...

1 cup organic dry beans

4 cups filtered water

1 bay leaf

1 stamp-size piece of seaweed 

The steps...

Tips and tricks...

Black beans, white beans, pinto beans, chick peas, black-eyed peas... are all hardy beans that cook much the same way. In this video I use dry white (also called navy) beans. 

I measure the beans, pour them on the counter, and pass my hand through them. I look for stones so that when I eat my own cooked beans I don't break a tooth or, worse yet, break a friend's tooth. 

I put the sifted beans in a bowl of cold water, gently stir, and discard the water by pouring it through a colander. I throw the used water, whenever possible, in the vegetable garden. If the beans happen to have a lot of dirt in them, I give them a second rinse.

I usually make the beans sort of last minute, so most of the time I ''quick soak'' them. That means that, instead of soaking them in cold, filtered water for about 8 hours, I throw them in boiling water, turn off the heat, and let them soak for 30 minutes. This softens them so I don't have to cook them for endless hours... and makes their nutrients more digestible for my body. I use enough water to cover the beans by about 2 inches so that it allows for them to expand as they soak. 


I add the bay leaf and seaweed to the soaked beans to give them fragrance and minerals. I keep the size of the seaweed small, so as not to overdo the sodium content and make the beans hard.

I cook the beans in the same water that I soak them, so they don't lose their nutrients.  I use a pressure cooker, and cook them anywhere from 15 to 17 minutes, depending on how soft I want them to be; softer for rice and beans, a bit harder for soups. I bring the pressure to ''high'' (2 lines on my pressure cooker, and a hissing sound), then lower flame to ''low'' and simmer for the desired amount of time. I turn off heat, and let the pressure subside before I open the lid so I don't burn myself with the hot vapor, or see a lid flying to the ceiling.


When I don't have access to a pressure cooker, I use the heaviest/thickest pot I can find, and cook (simmer) the beans, partially covered, until I achieve the desired softness- about 1 hour. Some batches of beans do take longer than others... it's nature. 


When I use a regular pot, I check the water level throughout the cooking to make sure the beans don't burn- it is easy to happen, trust me. When the beans are fully cooked and soft, I add salt. This is very important, as adding salt to uncooked beans will make them tooth-breakingly hard.

A note on black beans: at the end of their cooking time I sauté (local, nitrite-free) bacon, and/or a few cloves of garlic in olive oil, and mix it in with the beans, along with sea salt. Then I let the beans simmer (low heat) to the desired consistency. I serve them with rice, collards, mustard or turnip greens, chopped tomatoes and cucumbers, finely chopped cabbage, sautéed zucchini... they are so delicious and fulfilling, any time or day of the year.


Where to purchase beans, sea salt, olive oil, bacon and vegetables: Grassroots Market.