W. Baker wrote:
> Janet > wrote:
>> 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!)
>
> I guess you used the canned beans. I often use the dried one in soup,
> etc. I find that they need longer cooking than many other beans and
> they have a firmer texture even afer long cooking. Not a bad one,
> just less pastey if "overcooked."
>
> Wendy

Yes--I haven't found the dried ones yet.