• Julie Lynn

    posted on March 5, 2010 at 11:58 am

    Amy,

    You are amazing! You’re juggling so much and doing a great job. =)

    I have just the opposite problem with beans in the pressure cooker. Mine are chronically undercooked. Must be the altitude out here. ;-)

    [Reply]

  • Alta

    posted on March 5, 2010 at 12:41 pm

    Awww, you’re so sweet. You did a LOT of the Dallas Food Bloggers leg work – I SO appreciate it!
    These beans sound amazing. Black beans are one of my favs.
    As for the “toleration” issues, in spite of my high fiber intake (I routinely eat 25-30 grams per day), I still am sensitive to beans. Might be due to the other “gut” issues gluten intolerance has blessed me with, not sure. But as long as I spread out several days in between my beany meals, I’m usually okay. Also, black beans seem to be easier on me than a lot of others. A few other tricks I follow – I soak beans, and change out the soaking water. I also cook them with kombu, which is supposed to help take away some of the issues. Seems to lessen the effects. I need to make a pot of black beans – yum! I love them any way I can get them. Simmered like this, refried, whatever!

    [Reply]

    Amy Reply:

    @Alta, I always appreciate your feedback, insight, and tips. I’ve found that some people just don’t know their fiber intake and eat beans once and have a bad reaction. They decide all together that it’s the food’s problem. Shirley at GFE has taught me that it can take 6 or 8 months, sometimes longer, for some people with serious gluten intolerances to heal. So many things eaten during that healing period can be an issue.

    I had this problem when I first started drinking green smoothies. It took a while for my body to adjust.

    I also have some ‘gut’ issues when I eat anything fried or really greasy – because I never eat anything prepared that way.

    [Reply]

  • alice johnson

    posted on March 12, 2010 at 12:04 pm

    I just made these this morning and my husband just said, “I can’t stop eating them!” They are SO good and they may not even last until dinner! On another note, are you still teaching your cooking class anywhere? I am looking for a gift to give my sister for her birthday and she would love to take a class! It is kind of hard to coordinate, she is in Houston and I am in Indiana. Take care!

    [Reply]

  • Valerie @ City|Life|Eats

    posted on July 25, 2010 at 10:35 pm

    Hi Amy – I have made this recipe a couple of times and love it – I do have a question for you. I was using black beans I bought out of the bulk bins at Whole Foods but my doctor told me to cut out bulk bin purchases because of cross contamination (I always thought it was ok because that area of bulk bins did not have any gluten-containing products in the selection) – I was curious what brand of dried black beans you purchase and if you have found one that is certified gluten-free? I have yet to find one and as a result have not made black beans in a while – so would love any input on brands.

    [Reply]

    Amy Reply:

    @Valerie @ City|Life|Eats, I buy whatever is in the store – bulk foods don’t bother me but I don’t have Celiac disease. I buy my beans in a bag and it’s usually just the HEB brand but sometimes I see some organic beans and buy those. I don’t know if they’re certified GF or not – but like I said I’ve never had any trouble.

    If you do find a GF certified brand, I’d love to know about it. Hugs!!

    [Reply]

  • Brenda

    posted on March 28, 2013 at 6:53 pm

    Hi Amy ~ Just curious. During the first 45 minutes of cooking the beans, they are covered. After adding the salt and cilantro it says to continue cooking another 45 min. or so until the broth thickens. I didn’t want to assume that you leave the lid off during the 2nd 45 min. Please advise. Thanks :)

    [Reply]

    Amy Reply:

    @Brenda, I generally leave the lid on when cooking beans but I don’t think it could hurt to have them uncovered. You might just loose more liquid during evaporation. One of my burners runs really hot and I often do leave things uncovered or partially covered to get the right temperature and the dishes turn out great.

    [Reply]

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