Don't worry. My chili is loaded with grass-fed ground beef but I'm also going to throw some beans in there. I think in the past I've used kidney beans but I wasn't that into nutrition at the time. I'm thinking black beans but that's mostly reputation. I thought I'd run it by you guys. What say you?
Definitely black beans, get the real deal dried ones and soak them overnight if you have the time.
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Pinto, black or even beluga or french green lentils.
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Kidney is my vote. Soak them overnight. Cook them in a pressure cooker. But why? Beanless chili is soooo good. Beanless anything is so good. Beans taste like what I imagine socks taste like. Mushy flavorless crap.
"Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine
I use a variety of beans - one type at a time though! Soaked about 48 hours and cooked until tender. I reckon that using a variety of types will give a range of minerals etc. Flageolet, kidney, black eye, cannellini, - there is a wide range!
Be sure to sprout them, if you can, as it'll help maximize nutrition.
Saw somewhere that the commercial pressure cooking of canned beans is more effective denaturing the bad stuff than soaking and cooking yourself. just rinse them very well. sounds plausible - don't know if its valid.
I would avoid kidney and, obviously, soy, since they seem to be the highest in lectins. I would do pinto and black as they tend to be the cleanest, and they taste great. I'd check this out:
Whole Health Source: Beans, Lentils, and the Paleo Diet
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The best beans I ever had were Tepary beans, brought over here by an American friend who got them from a local producer out in the desert. Impossible to get this side of the Atlantic (unless you pay ridiculous shipping fees...)
I did save 4 or 5 from the bag and grew them, one grew about 2 feet tall and produced a flower before it realised it was growing on the cliffs looking over the North Sea towards Norway, and promptly died!