"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Substitutions
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-01-2020, 08:56 PM   #1
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,425
Need a substitute for beans

I love legumes, peas, beans, and lentils. However, except for green, and wax beans, I have to severely limit my bean intake.

Lately, I've been very hungry for pork and beans, or baked beans. The sauce flavor is easy. But replacing navy, Great Northern, or black beans is a challenge. Though hominy has a similar texture, the flavor isn't right. It also doesn't work for making re fried beans.

P.A.G. was looking for a substitute and though that faro might work. If anyone has any suggestions, please share.

Seeeeya; Chief Longwind of the North

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 07-05-2020, 05:29 PM   #2
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,425
Still looking for a bean substitute. Anyone have ideas?

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 07-06-2020, 08:12 AM   #3
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,934
What is it about beans that is at issue? I think they may be high in potassium, and maybe you are watching that?

You hit one nail on the head, make the sauce as you like and then add the veggie to combine.

Cauliflower, It gets used for everything these days. Not riced, not mashed, Chopped. Add carrots. Or, make cauli pizza crust, ladle the bake beans sauce on instead of pizza sauce, and try it that way.

I would try Couscous and see how that works. Never had any, that I know of, so I don't know, even though it's centuries old.. It looks like it would take to a sauce well.

Good luck too.
Whiskadoodle is offline   Reply With Quote
Old 07-06-2020, 08:46 AM   #4
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 4,043
What about gnocci? You could reduce their size to replicate the beans. Texture might be close and the sauce coating them would certainly help.

As Whiska asks... what part of the legume beans do you need to avoid?
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is online now   Reply With Quote
Old 07-06-2020, 10:22 AM   #5
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,482
Chief has mentioned chronic kidney disease before, so he needs to minimize potassium.

I think couscous or gnocchi are great ideas. They have that soft, starchy texture similar to beans.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 07-07-2020, 03:39 PM   #6
Assistant Cook
 
Join Date: Jul 2020
Location: Denver
Posts: 31
I like the idea of gnocchi! I didn't even think about that.

Like mentioned already farro and couscous could do it. I will add that I think you'd want pearl couscous though for the same texture/shape. I love doing a Mediterranean style pearl couscous that is baked in the oven.

For something similar to refried black or pinto beans, I think pureed veggies like cauliflower could work great! You could sautee cumin seed, onions, tomatoes, roasted garlic, cilantro stems, etc.. in a pan with some sort of fat (maybe pork or bacon fat!). Then add some blanched cauliflower heads and stems. You want them really soft so they puree easily. And then just go to town with an emulsion blender. Maybe even melt some cheese on top :)

Anywho. Just an idea!
__________________
Learning how to cook better. I share what I learn in a weekly newsletter -- like tips for better pasta.
SaltSearSavor is offline   Reply With Quote
Old 07-07-2020, 04:16 PM   #7
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,675
You guys are brilliant! I'm not a real fan of beans and I intend to use many of those ideas. TY
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 07-07-2020, 06:21 PM   #8
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,767
How about Quinoa? It has some potassium but if you mixed it with say rice or couscous you might have a magic combination. Has the added benefit of protein.
__________________
Forget love... I'd rather fall in chocolate!
Janet H is offline   Reply With Quote
Old 07-07-2020, 11:16 PM   #9
Head Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 1,636
I was thinking of barley, as far as grains go, since they have a texture they keep, and give the thickness to the liquid, but I looked it up, and there is quite a bit of K in it.
__________________
Dave
pepperhead212 is offline   Reply With Quote
Old 07-08-2020, 06:24 AM   #10
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 4,043
I imagine quinoa, farro, couscous are all too small to replicate the idea of eating a bean. In my imagination they just wouldn't make me think I was still eating baked beans. Still like my idea of the gnocc i, even though it would be a bit of a chore to cut them down to size, unless of course, you make your own.

Not sure they would work for 'refried' but might.

My one attempt to make gnocci - even the chickens would n't eat'em.
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is online now   Reply With Quote
Old 07-08-2020, 11:53 AM   #11
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,675
Speaking of gnocci, I've never liked the texture or flavor. They sit like rocks in my stomach, and i just don't like them. That's just me though.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 07-08-2020, 02:11 PM   #12
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,482
Quote:
Originally Posted by Kayelle View Post
Speaking of gnocci, I've never liked the texture or flavor. They sit like rocks in my stomach, and i just don't like them. That's just me though.
Have you ever had ricotta gnocchi? I understand they're lighter than the potato kind. I saw this video by Kenji López-Alt a few days ago and I want to try it.
https://youtu.be/-QXRJrf9Bys
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 07-08-2020, 06:25 PM   #13
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,675
GG, thanks for that great video from Kenji. I think I've only had bad ricotta and now I even know how to make it. I will most definitely be trying this although I personally know if it took him only 20 minutes to get dinner ready, it will take me 60.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 07-08-2020, 06:58 PM   #14
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,934
I thought I heard kids in the background a couple of times, maybe he's cooking from home. Fun. I don't think I could cook as fast as J Kenji accomplishes, but then, it's not a horse-race.

Speaking of gnocchi, maybe spaetzle (sp?) might be a reasonable substitute too. My grandma's recipe was quite heavy, so it might hold up well to a bake bean type dish. Gram's recipe is the same as found in a Joy of Cooking cookbook, unchanged over mult editions. German restaurant spaetzle I've had was lighter and tossed with buttered bread crumbs, so what's with my Gram and Irma Rombauer? But ok in soup and may take well to a sauce.

Anyway, tossing it out there for consideration.
Whiskadoodle is offline   Reply With Quote
Old 07-08-2020, 08:55 PM   #15
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,675
Quote:
Originally Posted by Whiskadoodle View Post
I thought I heard kids in the background a couple of times, maybe he's cooking from home. Fun. I don't think I could cook as fast as J Kenji accomplishes, but then, it's not a horse-race.

Speaking of gnocchi, maybe spaetzle (sp?) might be a reasonable substitute too. My grandma's recipe was quite heavy, so it might hold up well to a bake bean type dish. Gram's recipe is the same as found in a Joy of Cooking cookbook, unchanged over mult editions. German restaurant spaetzle I've had was lighter and tossed with buttered bread crumbs, so what's with my Gram and Irma Rombauer? But ok in soup and may take well to a sauce.

Anyway, tossing it out there for consideration.

Oh goodie Wiska, I'm darn good at making spaetzle..here's a long thread from long ago...
https://www.discusscooking.com/forum...zle-91799.html
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 07-09-2020, 07:01 AM   #16
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,482
Quote:
Originally Posted by Whiskadoodle View Post
I thought I heard kids in the background a couple of times, maybe he's cooking from home. Fun. I don't think I could cook as fast as J Kenji accomplishes, but then, it's not a horse-race.

Speaking of gnocchi, maybe spaetzle (sp?) might be a reasonable substitute too. My grandma's recipe was quite heavy, so it might hold up well to a bake bean type dish. Gram's recipe is the same as found in a Joy of Cooking cookbook, unchanged over mult editions. German restaurant spaetzle I've had was lighter and tossed with buttered bread crumbs, so what's with my Gram and Irma Rombauer? But ok in soup and may take well to a sauce.

Anyway, tossing it out there for consideration.
Yes, he is cooking from home. He has one daughter, Alicia, who is about three years old.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 07-09-2020, 08:39 AM   #17
Cook
 
Join Date: Feb 2020
Location: NYC
Posts: 80
Is the problem oxylates? If so, I have a friend like that and she has joined some groups to figure out what she can have. I can ask her if it's a FB group or what it is, if Chef Long wants me to.

Otherwise, thee are any manners of grains. I don't equate legumes and grains but if it works for Chef, why not. There is teff, amaranth, and spelt. Three are many other specialty grains too. I suggest either looking at Whole Foods or another large, health food type store, and buying there or on Amazon or even at discounters.

Good luck!
HeyItsSara is offline   Reply With Quote
Old 07-09-2020, 07:52 PM   #18
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,425
Yes, it's the minerals phosphorous and Potassium that my kidneys no longer process. Both of them are responsible,for many biologic functions in the body. Too much an cause heart problems, calcium loss from bones, poor muscle function. Potassium is easier for me to control, and root veggies that are naturally rich in potassium can usually be pre-soaked, or double boiled to remove excess k. All dried legumes are high in phosphorous. I take phosphorous binders to keep my K in balance.

This is the reason I am looking for a bean substitute. I use to love all kinds of bean dishes, savory, sweet, tangy, multi-bean salads, refried beans, chili with kidney beans, etc. I was even served a bean pie once, that I honestly thought was pumpkin pie, until I was told otherwise.

Don't allow yourself to become diabetic, and if you already are, take care of your blood sugars. Kidney failure, and dialysis are no fun. But I can still eat BBQ,Oh, and everyone, thanks for the ideas. I'll be trying them out in July.

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
beans, substitute

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 05:52 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.