"Janet" > wrote in message
...
> 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.

Health food stores and supermarkets have them here. I use to slow cook
mine all day so I could mash them to make croquettes or a base for a
sandwich.