In article >,
"Janet" > wrote:
> 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.
Try here.
http://thurly.net/10t5
or
http://www.great-eastern-sun.com/ind...sult/?q=black+
soybeans&x=9&y=7
--
Bill S. Jersey USA zone 5 shade garden
łEvery conflict in the world today has its origin in the
imagination of British map drawers,˛ Author Unknown