I made turkey chili yesterday and used two cans of the soy beans. We had it
for dinner last night--so far, no ill effects for either of us. Perhaps our
fiber consumption is already high enough to provide the necessary "prep."
While not as good as black beans, they did provide a bean element in the
chili and if they keep my BG down it will be a great substitute.
Unfortunately I failed to test after dinner to see how they worked for me in
terms of BG. I'll have to do it next time. (I made a big batch!)