If you cannot or do not do beans, then today’s post may not be helpful for you, and for that I am truly sorry!

I do not fix this often for a couple reasons. 1. because I try to not eat beans that often. 2. because the hams I use are so expensive, that I do not have a ham bone very often. LOL BUT, I did happen to have a ham bone in my freezer and needed to use it. So, on a cold rainy day…I made soup beans and corn bread.

I have recently been told that pressure cooking beans takes the lecitins out and makes them more tolerable for autoimmune issues. I am still researching this, but throwing it out there in case anyone else is interested in this info. I eat them so rarely that I have not noticed them bothering me, but if this info is correct, I certainly will do what I can to help keep myself healthy! It’s all so very important! If I switch my cooking techniques for these, I will certainly post an update!

On Wahl’s Protocol, beans are allowed in level 1 (at least in the original book. I have the updated book, but have not read it yet.)

Also, I mentioned that my ham was so expensive…I get an uncured, nitrate free, sugar free ham. I find them at Whole Foods, usually only around holidays and they are not cheap hams. So we only have them a time or two in a year. I cannot eat the other hams, they are loaded with stuff that hurts me!

So, here is how I do my beans.

Soup Beans

Ingredients:
Ham Bone (Uncured, nitrate free, sugar free ham)
15 bean soup dry beans (discard the seasoning packet)
Onion
1 tsp. liquid smoke
1 garlic clove, or ½ tsp. garlic powder
1 tsp. chili powder
Salt and pepper to taste.

Directions:
Follow the soaking and cooking instructions on the back of the bag.  (I do the overnight soak) DO NOT USE THE SEASONING PACKET INCLUDED! Discard it!  I also do not add the tomatoes, only because I don’t care for them in my soup beans. If you like them in yours, have at it! I use the above seasonings at the “seasoning stage”.  I also simmer my beans for more like 3 hours.

While you can buy a gluten free corn meal, and “adjust the recipe on the back”, I chose to make Danielle Walker’s “corn” from page 131 in the Celebrations cookbook for myself. I had some gluten free corn meal, but I used it to make cornbread for my men…and it was no longer gluten free, by the time I was done with theirs…LOL

I will be honest! When I read through Danielle’s recipe, I thought, there is no way this is going to taste like cornbread…but ya’all! I was pleasantly surprised! I will say this though! If you are from the south…you are not going to like it, because…well…it’s a sweet cornbread…Let’s put it that way! 🙂 I happened to love it!

As I am the only one that eats it, I did wrap the leftovers and put them in the freezer.