On Sat, 26 Mar 2016 09:34:46 -0000, "Ophelia" >
wrote:
>
>
> "dsi1" > wrote in message
> ...
> > On Friday, March 25, 2016 at 9:13:25 AM UTC-10, sf wrote:
> >>
> >> I understand. Just downsized to a 6 cup rice cooker which is fine for
> >> "just us" and can serve the family if I need to. I like your idea of
> >> using the rice cooker to make beans! Going to try that soon. My
> >> beans are thoroughly cooked in just a couple of hours after they've
> >> been soaked, but I am usually making soup, so I continue cooking them
> >> until some have disintegrated enough to thicken the broth.
> >>
> >
> > I can taste them beans right now!
>
> You are both making me wish we liked beans ...

It remains a mystery to me why they are on your "bad" list! All that
badmouthing you saw in rfc about the refried beans is complete
nonsense btw. They are what you make them. Seasoned properly, beans
are food of the gods. Don't get me wrong. There are some beans (the
common vernacular for pulses is "beans" over here) I don't like,
chickpeas for example. Hate them unless prepared as hummus.
Seasoning (and texture) is everything.

25 pages of information and recipes here
http://www.pulsecanada.com/uploads/f...dy_spreads.pdf

WHO SHOULD EAT PULSES?
Everyone can benefit from eating pulses. Pulses are high in protein,
fibre and complex carbohydrates, and low in fat. These nutrients make
pulses an important part of any healthy diet.

WHAT ARE PULSES?
Pulses are the edible dried seeds of legume crops. The name “pulses”
comes from the Latin word “puls”, meaning thick soup or potage. Common
pulses include:
- Dry peas
- Dry beans
- Lentils
- Chickpeas

Pulses do not include fresh green beans or peas.

Soybeans and peanuts are related to pulses because they are also the
edible seeds of podded plants, but they have a much higher fat content
than pulses, which contain virtually no fat.

--

sf