San Franciscano beans from Rancho Gordo and some sauteed Swiss chard.
My stomach hasn’t been all that happy lately, what with the proliferation of gross BBQ/picnic food available practically every weekend during the summer. It seems that I can’t actually go to a party and be able to eat most of what’s served, anymore. I’m really trying to take my health problems seriously this year, but I’m being thwarted at every damn turn by friends and family alike. First of all, I’m vegetarian, so that eliminates at least half of what I can eat anywhere I go. Add to that my GI upsets and whoops, there goes just about everything else. If it’s not meat, it’s usually loaded with cheese, cream, processed fats and oils, sugar, or a mix of any of the above in the form of greasy sauces that’ll have me running to the bathroom in no time.
The carbs and sugars I’m trying to cut down because it’s terrible for my non-diabetic hypoglycemia, and the rest I have to limit because of IBS/GERD.
What this means is that I can have a couple bites of party food and… that’s about it. Yesterday (July 4th, for those whom it’s not on the radar – I wish it weren’t on mine!) I bit the bullet and brought not only my own dinner, a vegetarian sandwich, but also my own alcohol: homemade sangria without added sweetener. Yep, I’m limiting beer too. I felt like a party pooper, but it’s just something I’m going to have to suck up and get over.
So I just haven’t been feeling right lately, is what most of this is about, and so I’m trying to do something about it. Gonna try and apply KISS to my food for a while: “Keep It Simple, Stupid”!
For this I used my current favorite bean, San Franciscanos. They’re an heirloom bean from Mexico, and to die for. They’re pinto-sized, but much richer in flavor and hold their shape when cooked, which makes them great for salads. To prepare them, soak for at least 12 hours first. (This is how you avoid getting gas, and prolonged soaking also breaks down the chemicals in the bean that prevent nutrient absorption.) Then with plenty of water, bring to a boil in a pot with some onion, crushed garlic, a bay leaf, and plenty of salt, before reducing to a simmer for an hour or two until tender and the skins crack when blown on.
I served them with some sauteed Swiss chard, cooked in a little avocado and olive oils, minced garlic, and salt.
A small helping of wild rice would have been a great addition, but I don’t have any on hand. Either way, this was very filling, nutritious, and for the first time in a while, I don’t feel bloated and tired from eating!