|Jamaican Food Recipes With Beans|
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Jamaican Food Recipes
Beans and Jamaican Food Recipes
Jamaican beans are a common ingredient in many Jamaican recipes and is a key ingredient in possibly one of the most famous Jamaican recipes, Jamaican rice & peas with Jamaican coconut milk. This article explores the use of Jamaican beans and the nutritional value that they have to all who consume them on a regular basis.
Jamaican food nutrition consultants cite that the most edible Jamaican beans and seeds contain excellent nutrients and vitamins that contribute to having a terrific skin and proper digestive system. Jamaican beans have fiber which is good for keeping the body free of waste materials and cleansing the digestive system and is also rich in iron.
Jamaican black beans are commonly referred to as turtle beans, probably in reference to their shiny, dark, shell-like appearance. With a rich flavor that has been compared to mushrooms, Jamaican black beans have a velvety texture, holding their shape well during Jamaican cooking. Jamaican black beans are a very good source of cholesterol-lowering fiber, as are most other legumes. Black beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. Due to its minimal carbohydrates and the ease with which it is digested, Jamaican black beans are also a favorite among dieters when preparing Jamaican recipes.
To replace red meat in your menus, enjoy the rich taste of Jamaican black beans. These smoky-flavored beans are a good source of protein, and when combined with a whole grain such as Jamaican whole wheat pasta or Jamaican brown rice, they provide protein comparable to that of meat or dairy Jamaican foods without the high calories or saturated fat found in these Jamaican foods. Jamaican black beans also contain Vitamin B which is good for mental health and proper body functioning.
Dried Jamaican black beans are generally available in packaged containers. Several supermarkets and internet food stores carry a variety of black bean products. Salted dried Jamaican black bean, black bean sauce, and others. When purchasing black beans ensure that there is no evidence of moisture, that there is no insect damage, that they are whole and not cracked.
Jamaican black beans are used a lot in Jamaican dishes; when combined with whole grains such as rice, Jamaican black beans provide an almost fat-free high quality protein. Jamaican black beans are wonderful when mixed with toppings for a stuffed baked potato. Jamaican black bean soup is lovely when blended with Jamaican tomatoes, Jamaican onions and Jamaican spices. Or the Jamaican soup recipe can contain Jamaican pork (like pigtail) or salted beef.
Like many other Jamaican beans, Jamaican black beans should be properly soaked before preparation. Pre-soaking makes Jamaican black beans easier to digest.
Jamaican black soybeans help smooth the blood and are helpful to the blood vessels. The beans help to prevent high blood pressure and are healthy for the brain. Like many Jamaican soybeans, these have the benefits of regular soybeans, like protein, Vitamin E and B and isoflavone. Jamaican black soybeans can be boiled with sugar, making a sweet treat. However, there are various black soybean dishes throughout Jamaica such as black soy bean cocoa, black soybean tea, black soybean coffee, black soybean milk, black soybean jelly.
Like other peas Jamaican black-eyed pea, known also as cow peas, have fiber, iron and Vitamin B.
The plants are believed to be native to India and the Middle East but were in early times cultivated in China. In the southern United States the cow pea is extensively grown as a hay crop, as a green-manure crop, or for the beans, which are used for human consumption.
When served with rice Jamaican black-eyed pea forms complete protein. Like all beans and peas black-eyed peas are low in fat, low cholesterol and has minimal carbohydrates. Jamaican black-eyed peas are also an excellent substitute for red peas in Jamaican rice and peas recipe.
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