Black Bean Chile

[Guest guest]

Hello, I'm new on the list, so I thought I'd announce myself:

 

My name is Anne and I just got diagnosed gluten intolerant last month. I've

been vegetarian for years and went vegan last fall. Probably because of the

gluten messing up my system, I'm also (very) sensitive to a host of other foods

including soy, corn, almonds, sesame, pinto beans. My doctor said that if I

avoid them for a while I should be able to reintroduce them sometime in the

future.

 

Here's my QUESTION: I was wondering if anyone else had that experience and how

long it took their system to heal enough to handle the previously taboo foods.

 

Here's one of my favorite recipes:

 

 

Black Bean Sweet Potato Chile

 

2 onions, chopped

5 cloves garlic, chopped

2-3 T olive oil (more if onions start to burn)

2 small cans diced green chiles

2 T spices (cumin, chile powder, cinnamon, cocoa powder to taste)

1 large lime (or 2 small), zest and juice

2 large sweet potatoes, peeled and chopped into 1/2 " cubes

1 large can whole tomatoes, chopped

4 cans black beans, rinsed

2 chipotle chiles (canned chipotle in adobo sauce), chopped

1 bunch cilantro, chopped leaves

1/2 - 1 cup water as needed

 

 

Saute garlic and onions in olive oil on low-medium heat till limp. Add lime

zest, squash, 1/2 lime juice, and spices and cook covered for 15 min (add a

little water or olive oil if the mixture starts to stick to the bottom). Add

tomatoes, black beans, chipotle chiles, cilantro and cook until sweet potatoes

are tender. Add remaining lime juice and more spices to taste if necessary, and

simmer covered for 10 min, adding more water if needed.

 

Serve with brown basmati rice and Tofutti Sour Supreme!!!

 

 

[Guest guest]

I was DX in November and as I heal, I find I can't tolerate foods I could before

diagnosis. I think as I heal I am absorbing nutrients I wasn't before. I have

hopes that, like you, if I remove some foods and reintroduce them later, I will

be able to tolerate them then. I have found that rotating foods is necessary.

Don't eat something more than once a day. I am trying to only eat same foods

every other day. Good Luck. You will feel better. Judith

-

Anne Erlandson

Monday, March 10, 2003 12:20 PM

Black Bean Chile

 

 

Hello, I'm new on the list, so I thought I'd announce myself:

 

My name is Anne and I just got diagnosed gluten intolerant last month. I've

been vegetarian for years and went vegan last fall. Probably because of the

gluten messing up my system, I'm also (very) sensitive to a host of other foods

including soy, corn, almonds, sesame, pinto beans. My doctor said that if I

avoid them for a while I should be able to reintroduce them sometime in the

future.

 

Here's my QUESTION: I was wondering if anyone else had that experience and how

long it took their system to heal enough to handle the previously taboo foods.

 

Here's one of my favorite recipes:

 

 

Black Bean Sweet Potato Chile

 

2 onions, chopped

5 cloves garlic, chopped

2-3 T olive oil (more if onions start to burn)

2 small cans diced green chiles

2 T spices (cumin, chile powder, cinnamon, cocoa powder to taste)

1 large lime (or 2 small), zest and juice

2 large sweet potatoes, peeled and chopped into 1/2 " cubes

1 large can whole tomatoes, chopped

4 cans black beans, rinsed

2 chipotle chiles (canned chipotle in adobo sauce), chopped

1 bunch cilantro, chopped leaves

1/2 - 1 cup water as needed

 

 

Saute garlic and onions in olive oil on low-medium heat till limp. Add lime

zest, squash, 1/2 lime juice, and spices and cook covered for 15 min (add a

little water or olive oil if the mixture starts to stick to the bottom). Add

tomatoes, black beans, chipotle chiles, cilantro and cook until sweet potatoes

are tender. Add remaining lime juice and more spices to taste if necessary, and

simmer covered for 10 min, adding more water if needed.

 

Serve with brown basmati rice and Tofutti Sour Supreme!!!