Monday, November 15, 2010

Beans, beans, the musical fruit

Beans, beans, the musical fruit

The more you eat, the more you toot
The more you toot, the better you feel
So let's have beans at every meal!

The flatulence factor . . . beans, they have it.  But WHY do they have it?  Oh, come on . . . you know you wanna know.   Well, here it is whether you like it or not. 

The sugar found in beans cannot be broken down by the enzymes in the small intestine.  Consequently, all that undigested matter gets moved along to the large intestine where bacteria start nomming the feast.   Carbon dioxide, hydrogen and some methane are a by-product of the festivities and all this gaseousness escapes from the only opening available to them. Basically the bacterial fart-fest causes you to poof. 

There it is, a tootelage . . .er . . . tutelage on why beans make you freep and piffle.

And so that you may experience this wonder of nature . . .

15 Bean Soup With Sausage
  • 1 Pound Italian Sausage
  • 1 Onion, Diced
  • 2 Cloves Of Garlic, Minced
  • 2 Ribs of Celery, Diced
  • 1 Package 15 Bean Mix
  • 4 Cups Chicken Stock
  • 1 Can Diced Tomatoes, Undrained
  • 2 Tsps Creole Seasoning Like Tony Chachere’s
  • Fresh Ground Pepper
Bring the beans to a boil and let them soak for about 45 minutes.  You can totally put them in the crock pot dry, but soaking them first reduces the more, uhm, gaseous side effects.

While the beans are soaking,  brown the sausage and onion, celery and garlic.  Add the sausage mixture, drained beans and all other ingredients to the crock pot.  The add enough water to cover the beans (within an inch or so of the top of a 6 quart cooker).

Cook on low for eight to 10 hours.  I cooked mine overnight and woke up to a very yummy smell!  It tasted wonderful!

This recipe made 14 cups of soup. I packed it up into two-cup containers and froze it for lunches.

Good stuff!

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