“All disease begins in the gut.” – Hippocrates

Saturday, July 31, 2010

Recipe of the Week: Homemade Refried Beans

Certain beans are SCD legal, but be careful you don't eat too many of them at once. Elaine recommends that you hold off on beans (if you're doing the SCD) until you're symptom free, three months or more into the diet. I've found that I could only do some beans (black beans) but not others (white beans) even after a year on the diet. With that said, we've tried lots of different combinations for refried beans. This one is the best.

Refried Beans
4 cups SCD friendly black/red beans (NO CANNED BEANS--Real beans, soaked and drained, see below)
2 chopped, washed, and seeded jalapeños
2 large cloves fresh garlic, minced
1 tsp salt
1/2-3/4 cup water
1 tablespoon olive oil

Soak beans in water for 24 hours. Discard water. Pour beans into a medium or large pot and cover with fresh water. Bring to a boil. Turn down the heat and simmer, covered, until beans are soft. Wash with cold water, drain and set aside. Seed, wash (throughly), and chop (finely) the jalapeños. Too much spicy food can exacerbate your symptoms. Sauté garlic and jalapeños in a skillet with the olive oil. Blend beans, jalapeño, salt, and garlic in a food processor, gradually adding water until you reach your desired consistency. Enjoy!

These are great in SCD-friendly 'burritos'. Shred some cheddar, add tomatoes and other fixings, and wrap it all in a large leaf of lettuce.

Onward to Health.

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