Black Vs Black Soy Beans

[cnmLisa]

OK--I generally stay away from soy and soy products but I always have a few cans of black soy beans in the pantry for chili etc.

So, i saw this recipe for chocolate cake made with black beans.

http://forum.lowcarber.org/showthread.php?t=396347

What do all you cooks think about substituting black soy beans for regular black beans. Not so much in terms of health but in terms of taste and lowering the carb count for the entire cake by about 50G of carbs.

[Nancy LC]

Are they pretty neutral tasting? If so, it should be fine.

Doesn't that cake look amazing?

[cnmLisa]

Nancy--I knew you'd be by to post. If you didn't I was going to go over to the 6-week cure and direct you here.

I think I'm going to try it.

It does look amazing doesn't it?

[bike2work]

She says it's 57.6 gm carb for the whole cake. If it was reduced by 50 gm ... that doesn't sound right.

I've had good success with her recipes (except that they make me overeat).

I''m amazed by the things that can be used to make cake. Karen has an old recipe out there for carrot cake made from pork rinds. I tried it years ago -- it actually worked! It was spongy, but it really tasted like carrot cake.

[cnmLisa]

She says it's 57.6 gm carb for the whole cake. If it was reduced by 50 gm ... that doesn't sound right.

I've had good success with her recipes (except that they make me overeat).

I''m amazed by the things that can be used to make cake. Karen has an old recipe out there for carrot cake made from pork rinds. I tried it years ago -- it actually worked! It was spongy, but it really tasted like carrot cake.

Pork rind cake just sounds nasty to me. Probably because pork rinds are just not on the top of my list for anything:p

I input all the ingredients in a custom recipe in MY PLAN. --

Per MY PLAN

15 oz cooked black beans=99
2 cups cooked black beans=81
15 oz black soy beans=31 (that was a custom food directly from the label)

[glendarc]

The label on my black beans says 34 grams carb & 10 grams fibre, so 24 g net carbs per cup. I've not weighed a cup of them but the can says 19 fl. ozs in the whole can so that's about 2-1/3 cups so that's a little over 55 g net carbs in the whole can.

That cake looks well worth the carb count -- I'm going to have to try that one!

[bike2work]

The carb counts that LC student has listed must be wrong then.

Let us know how the cake turns out. :) I'm off to drink another of these 6WC shakes. Looking at that photo you linked to has determined the flavor of the next shake. ;)

[cnmLisa]

I thought I had a real can of black beans in the outside pantry but no.

I think I'm just going to take a leap and make the cake with the black soy beans.

I'll let you guys know how it turns out.

[cnmLisa]

I've got all my ingredients assembled. I'm going to make this tomorrow afternoon. I'll let you guys know what happens.

OK--here's a dumb question. Because it's beans (the "real" black beans, not black soy beans) do you think it will make people fart?:p


There is also a recipe on the website for a white cake make with white kidney or cannelli beans--instead of the cocoa powder she uses coconut flour.

[Judynyc]

:lol: I don't know if it'll make them fart! too funny! :p

What I do know though is that the black soy beans tended to be a bit crunchy if they weren't cooked enough...the black beans are much softer. Better for a cake I think.

Enjoy! :yum:

http://www.lowcarbfriends.com/bbs/south-beach-diet/458035-bean-cake.html
this is a link to a "bean cake" thread at another low carb forum...lots of ideas there too.

[cnmLisa]

:lol: I don't know if it'll make them fart! too funny! :p

What I do know though is that the black soy beans tended to be a bit crunchy if they weren't cooked enough...the black beans are much softer. Better for a cake I think.

Enjoy! :yum:

http://www.lowcarbfriends.com/bbs/south-beach-diet/458035-bean-cake.html
this is a link to a "bean cake" thread at another low carb forum...lots of ideas there too.

These are canned--already cooked. You put them thru the cuisinart until smooth. The blade of my cuisinart is so sharp it could mince an alligator:lol:

Judy, thanks for the link--I'm going over right now to peruse.

OMG--I'm going to take the farting cake to work:eek:

[bike2work]

Will you tell them? Bring a scented candle? :lol:

[Nancy LC]

The blade of my cuisinart is so sharp it could mince an alligator
Oh, that'd be low carb. :lol:

Yeah, who cares if it makes people fart. it's chocolate cake! Open a window and let 'em rip.

[cyberus]

According to the label on Eden black soy beans there are 3.5 servings in a 15oz can
per serving
Total Carb 8g (3.5 x 8 = 28g)
Fiber 7g (3.5 x 7 = 24.5g)

For a net carb count of 3.5 per can.

[cyberus]

Even blended black soybeans can be a bit al dente (gritty), I recommend 5 min in a pressure cooker for the canned variety if you want a texture more like "normal" black beans.

[Judynyc]

Even blended black soybeans can be a bit al dente (gritty), I recommend 5 min in a pressure cooker for the canned variety if you want a texture more like "normal" black beans.
yup...gritty is the perfect word for them. ;)
... and mine are the canned variety also.

[cnmLisa]

Soooo.....the first review about 45 minutes out of the oven.

This coming from my mom who is 75, picky about food--i.e., she loves all types of veg, meats etc, but picky about faux-type things--like black bean chocolate cake. Her review.....(our conversation--I made her sit and talk to me from beginning to end)


As I throw the rinsed beans in the cuisinart and let it rip with the eggs. ..

Me--Well, that looks kinda nasty
Mom--ahhh it doesn't look so bad
Me--(as there being whirled to death)--What does butter look like when it's light and fluffy??
Mom--just keep beating it--it isn't like you're having to do it yourself (I have a kitchen aide)
Me--ya think they're whirled enough
Mom--jeez, you just about killed them, I don't think it will get any smoother
Me--Man this batter is black (after mixing in the cocoa butter, and beans together)
Mom--you know how much I hate black chocolate
Me--can't go home yet--we have to see how they do in the oven
Mom--fine! (She settles in the living room with Ollie)
Me--Ok, it's been 15 minutes, time to turn the pan (I made cupcakes). Come look.
Mom--Man those are black. Close the oven!
Me--(15 minutes later--OMG! Look how nice they rose--you've got to come look. (As I open the oven--you can tell they need more time)
Mom--WOW! Those sure did rise nice--they sure are black-you know I don't like black chocolate.
Me--(10 minutes later). OK, come watch--as I pull 12 beautiful chocolate-y cupcakes out of the oven. Do you think they stink like beans?
Mom--no they smell really good. Leave them alone and let them cool.
Mom--(40 minutes later). OK--I've been here long enough, lets eat one.
Me--well.....
Me--...WELLLLLL....
Mom--these are really good!
Me--good enough that you'd make this recipe again and serve it to friends??
Mom--Yeah, these are really good. No one would ever know they were beans unless you told them.
Me--So you'd eat these again.
Mom-yeah, I'd make this recipe again.
Mom--so when are we going to try the white cake made from white beans.

So there you have it. The texture was a bit--spongey--and ohhhh so good with buttery goodness. The recipe says to let them sit overnight and the texture improves to more of a "cake" texture. Mom's coming over for coffee and the second review in the morning after they've rested overnight.

Nutrient Values

Total Recipe:
Calories--1802
Carbs--64.78
Prot--101.4
Fat--137.3
Fiber--38.77

Each Cupcake--Made 12 generous

Calories--150
Carbs--5.4
Prot--8.4
Fat--11.4
Fiber--3.2

With a net carb count of 2.2--YEAH BABY!

Let me tell you guys--if these were nasty, my mother would say so. She'd be like, "oh you don't have to bother with those again-don't waste the butter"

[bike2work]

Glad they turned out so well, Lisa. I think that LCStudent (Lauren) is some kind of low carb genius. The baked goods of hers I've tried have been very good and nearly paleo.

[Nancy LC]

Woot! What a great review. Was the aftermath as bad as we thought?

[Judynyc]

Thats a great review :thup:

....and what I'd like to know is...can you eat just one cupcake? :lol:

[glendarc]

Oh Judy ... good question! And how about the farts?? You should know by morning, so please ... enquiring mind want to know!

[cnmLisa]

0812 Sunday.

Can you eat just one?
Well, I did yesterday. Ate the 1/2 with my mom as a test and ate another 1/2 as my bedtime snack.

Farts?
Not nary a toot.


I haven't eaten one this morning, but I did sniff, poke and prod the remaining half. The texture is pretty much the same--kinda spongey--but that may have been operator error--I don't think I creamed the butter and Eryth enough. I think next time (ohhhhh, because there is going to be a next time), I'm going to powder the Eryth first in the cuisinart. I think it was a bit too granular and it never fluffed up when fluffed with the butter--but again, it could have been that I wasn't patient enough.


Does anyone know which might be milder---canelli Vs white kidney Vs great northern? I'm thinking spice cake.

[Nancy LC]

Oooh, spice cake sounds great!

[cnmLisa]

Just took 12 white bean spice cupcakes out of the oven...they smell GOOOOOOD!

These were made with "real" beans. Ollie will tell you in the morning if I farted all night. He'll be the one barking at my butt:lol:



Ollie says, "Farting cupcakes???!! I've never heard of such a thing!!!."


http://forum.lowcarber.org/gallery/files/7/3/2/8/8/IM000576.JPG

[cnmLisa]

Oh, I forgot to update.

White bean spice.

A bit higher in carbs but right around the same calories. Most likely due to the substitution of coconut flour for the cocoa powder.

I would love to frost these but that would make them higher still and I need frosting like a hole in the head.

No farts.

These made with the white beans where awesome. The spice was wonderful. I think when I make these a again I'll use white beans for now on even for the chocolate. Next I'm thinking carrot or choc zuchinni.

[Nancy LC]

I think I'm going to make one of these for Thanksgiving!

Which was your favorite so far?

[cnmLisa]

I think I'm going to make one of these for Thanksgiving!

Which was your favorite so far?

The white bean spice. I went into my moms cookbook the Cake Bible, looked in Fannie Farmer and Joy (of cooking). I took all the combos of spices that they used and probably doubled it.

I might try the choc again and use "real" beans. Black soy beans were OK but kinda weird (although not weird enough that I didn't eat them;) ) In the white bean spice I omitted the water (1 TBS) because the choc ones were a bit to wet even after cooking. The white bean spice were moist but not "wet".

Yeah, these are now a staple in the LC recipe binder.

[Samantha22]

I made that cake, the original version with white beans (canellini)...I plan on making it with soy beans as well just haven't yet.
The cake is delish!
I found that the trick is truly to let it sit in the fridge overnight, before you frost and eat it.

[Robin120]

ooh, yum! I use to make black bean muffins frequently (a SB recipe) maybe 4 yrs ago, but had forgotten about them- thanks!

also, there is a SB recipe out there somewhere for black bean pudding ;)