Bean pasta---anyone ever try it? (pizza, calories, buy, noodle)

[puginabug]

Originally Posted by elnina

What did you expected?
Most black bean pasta has 23-25% protein and 12-15% fiber (but I saw pasta with 48% fiber too)

Well, I am more interested in the carbs rather than the protein.

When I googled "black bean pasta", it gave me Explore Organic Black Bean Pasta with a copy of the nutritional readout, which indicates total carb 17 grams, total fiber 12 grams, which figures out to 5 net.

But when I had the actual product in my hand, the readout on the package was carbs 23 grams, fiber 12 grams, which figures to 11 net.

5 I can do at this point, but 11? No.

[tickyul]

UCK, beans do not agree with me.............and bean-pasta, that does not sound very tasty!

[CAjerseychick]

In asian cuisine, bean thread noodles also known as "glass" noodles because they are clear threads made from mung beans are common, and one of my faves, very delicate and easy to eat:
https://www.google.com/search?q=thai...w=1237&bih=659

[Steve McDonald]

Originally Posted by elnina

I had black bean spaghetti and it was delicious, also a great source of protein and fiber.
The noodles were the perfect chewy, but not rubbery, consistency.
Bean pasta doesn't really taste like anything, just like regular wheat and brown rice pasta, making it the perfect vehicle for your sauce.
Here are some serving ideas. Yummy!!
https://www.pinterest.com/recipes/black-bean-spaghetti/

Try Asian/Oriental markets. They have best selection.

I've given up all grains and switched to beans instead, as their carbohydrates are more complex and don't turn into blood sugar, nearly as fast. I've taken off more than 35 lbs., since I did this. So the idea of bean pasta interests me. I eat mostly pinto and great northern beans and avoid soy and black beans, because of harmful compounds they contain. I also don't eat green, yellow or black-eyed peas, as their carbohydrate is much simpler. They cook in about 1/4 the time as pinto beans, because of this and their lower fiber content.

But I can imagine that some bean pasta might taste bad, as several people have mentioned, unless it was made by experts and done correctly. There's also the problem that pasta might have gone some time after it was made and have lost food value. If there was a way you could make it at home, from dry beans and then eat it soon, that would be good.

I've got a big Corona hand flour mill, that would turn the beans into a fine powder, at a tight setting. I've found that if I set it at a loose position, it will crack the beans into several chunks, that will cook much faster and make good bean paste.

[aquietpath]

I bought a box of black bean spaghetti at Aldi - haven't tried it yet, but plan to do a stir fry with it. I think it will be good. My Korean sister-in-law makes a dish with sweet potato noodles, garlic, beef and soy sauce. It is incredible, so I'll try the same with the bean pasta.

[ss20ts]

Yeah no thanks.

[tassity22]

The only kind of pasta I'll eat is the traditional kind. Anything else is not pasta.

[beachdiver]

I've tried the chickpea pasta...meh. The lentil rotini was pretty good. I'm looking forward to trying the black bean soon. I did make the mistake of putting the chickpea pasta in the water before it came to a rolling boil - oops! It turned into mush!

[rrah]

I know you were asking about pasta made with beans. If one doesn't want to go that route, an alternative is Protein Plus pasta from Barilla. It's made with semolina (meaning regular pasta flour) and a grain/legume flour. Higher in fiber than white pasta, but it is very similar in taste. Even my husband, the man that still eats white bread, will eat it without complaint.

[jade408]

I got the banza penne. It was pretty good but a little softer than traditional wheat pasta. The taste was pretty neutral once it was sauced. It seems they may have reformulated it somewhat.

Love the extra dose of fiber and protein.