beans

[barny]

i had a seven bean chilli the other day that some 1 made for me she said it was gf but that night i had a servere reaction was sick and mrs tiolet all night she used harricot beans can any 1 lell me if they are gf?

[Mia1057]

Yes they are GF but I always get a bad reaction with any dried beans.

[barny in reply to Mia1057]

thanks mia sharnt have them any more lol xx

[Hidden]

Beans in general are ok - I eat them all the time and am very sensitive to gluten. Could be another ingredient (soy sauce?) or maybe you just can't handle a particular bean as you suggest.

[barny in reply to Hidden]

yes can eat beans as a rule and did wonder if she put soya sauce in will have to ask her they were to hot 2 only had a bit of them thanks xxx

[Hidden]

Are you, perhaps,not used to eating pulses? The body does have to adjust to digesting them and they can at first have a dire effect. I eat quite a lot of pulses and never have any problems but I do recall an old boyfriend eating one of my casseroles and then not visiting for a week because he couldn't go too from his loo.....after a few months, they had no untoward effects on him.

[barny in reply to Hidden]

hiya jillp no i had never had them before so that explains a lot ah so i wasnt glutened then thank goodness and think i wont again lol thanks for your awnsew xxxxx

[Lynxcat]

Hi Barny, Harricot beans when dry are one of the hardest of the bean family and are best soaked for 24 hours before they are cooked to avoid tummy upsets. They also appear to need longer cooking time, especially if you enjoy them to be soft. Beans need to be boiled for ten minutes and then all of their water discarded and then rinsed and re-boiled and simmered until soft. For beans in recipes it is often wiser to exchange the Harricot for the Black Eyed Bean - these are faster to cook and require a shorter length of soaking time.

Here is an Oz site that is quite good at explaining about how to cook beans:

cookingmanager.com/complete...

Was the Chilli powder a UK brand? There are many foreign ones on the market that may contain wheat starch as fillers.

[barny in reply to Lynxcat]

hiya well i dont know as my niece made it have told her 2 day and she said she used all fresh stuff but i had never had them b4 so perhaps it was that will never have them again thanks for advice xxxthink its safer to make my own lol

[FionaGFG Administrator]

Barny - if anyone makes you a meal and you don't know what all the ingredients are in it or how it has been prepared there is always a chance you maybe glutened. To decide if the items in it are a problem for you to digest you can eat small amounts and see how they affect you.

[barny in reply to FionaGFG]

ty fiona will do she made me some currys aswell so will do that xxxty for advice xx

[ianwoowoo]

Could there have been a splash of Worcestershire Sauce in it or maybe Bovril? These are sometimes used in meat Chili.

It is always a problem when others are making food for you and they think they are been really helpful, I find it hard to say no thanks I'll stick to my own food. The problem is that without experience it is difficult to make sure you have avoided all the hidden dangers.

[barny in reply to ianwoowoo]

your so right i didnt want to say anyting you feel so awfull when they are being helpfull thanks x

[MrsPepperpot]

Haricot beans are 'baked beans' without the sauce. If you have eaten baked beans in the past wouldn't expect them to be a problem.

Much more likely to be something used in the flavouring especially if it includes a commercially produced sauce.