Ingredients (use vegan versions):
- 1 or 2 lbs white beans
- various vegetables
- macaroni elbows
- canned tomatoes
- mild, soft spices (Italian seasoning, bazil, oregano, etc.)
Directions:
I concocted this after stomach surgery, while looking for
non-fat survival meals. Boiling the beans and draining the
liquid eliminates the complex vegan sugars and carbohydrates,
which cause gas and bloating.
Boil a pound of beans 'til soft and ready to eat. Drain the
water and rinse if desired. Very important to drain the
beans if you want to be gas-free.
Cook any veggies hanging around in your fridge. I use a
separate pot to cook tomatoes, sliced carrots, onions,
garlic, celery, cabbage, whatever. With a hand blender I
puree veggies and spices and then add this mixture to the
beans which are in a large pot. Cook all this together and
add anything for flavor. A handful of elbow macaroni won't
hurt, but watch your texture. I prefer it very thick, like
porridge.
This is a rough guide, but you get proteins and the
essential amino acids. It freezes well in serving size
plastic containers.
Following stomach surgery a year ago, I could not digest
meat or the slightest animal fat. I LIVED on this stuff,
three times a day, and never experienced discomfort.
I pureed a lot of carrots, which provided thickening without
flour. As I improved, different spices were introduced
(chile, paprika). One can tailor this to one's taste; but
the most important thing is to DRAIN THE BEANS.
I can make a week's supply, and need only a knife, spoon,
hand blender and two pots. (I hate cleanups)
Preparation time: 3-4 hours
Serves:
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