The beans with the lowest carb count are black soy beans. I had to order mine online and you need to pressure cook to soften them (5 minutes) after a night of soaking in the refrigerator- a little work, so I make a fair size batch and freeze 1 cup portions.
Taste wise- they are good, like a pinto bean, very soft in texture and . I make a black bean chili with them and just read that they are valuable sprouted. Green frozen soybeans are good also- like a lima bean 3 net carbs per 1/2 cup.
Diane
"Jim Bard" <[email hidden]> wrote in message news:2Qvoe.84795$yV4.17482@okepread03...
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"win" <[email hidden]> wrote in message news:[email hidden]...
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I'm not sure how beans fit into a low carb diet. Should it be avoided at all cost? Or should beans be eaten in moderation? Please advise. Thanks in advance.
Legumes are generally very high in carbs, but also in fiber. They do have a place in the low-carb diet, but not on Atkins Induction, and only sparingly after.
My preferance is kidney beans, but haven't eaten them in a long time.
The beans with the lowest carb count are black soy beans. I had to order mine online and you need to pressure cook to soften them (5 minutes) after a night of soaking in the refrigerator- a little work, so I make a fair size batch and freeze 1 cup portions.
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Nah. Don't need to go through all that. I cook them from dry - no soak, no pressure - with seasonings. Simmer on the stove in a covered saucepan. Depending on age and dryness of the beans, could go as long as three hours at a very low simmer. I buy them by the 25-pound bag from Eden foods online. <http://www.edenfoods.com/store/index.php?cPath=31_66>
They're done when you pick up a spoonful of them, drain the liquid, and blow on them - if they're ready, the skin splits and peels back. That's how you tell when all dry beans are done cooking.
Pastorio
Thanks for that info, Bob. And thanks for the flashback. I remember my mom checking her beans like that to see if they were done yet.
The beans with the lowest carb count are black soy beans. I had to order mine online and you need to pressure cook to soften them (5 minutes) after a night of soaking in the refrigerator- a little work, so I make a fair size batch and freeze 1 cup portions.
Quoted message said:
Nah. Don't need to go through all that. I cook them from dry - no soak, no pressure - with seasonings. Simmer on the stove in a covered saucepan. Depending on age and dryness of the beans, could go as long as three hours at a very low simmer. I buy them by the 25-pound bag from Eden foods online. <http://www.edenfoods.com/store/index.php?cPath=31_66>
They're done when you pick up a spoonful of them, drain the liquid, and blow on them - if they're ready, the skin splits and peels back. That's how you tell when all dry beans are done cooking.
Pastorio
Thanks for that info, Bob. And thanks for the flashback. I remember my mom checking her beans like that to see if they were done yet.
Do you think they would do okay in a crockpot?
Beans need to cook up near boiling or you get pretty little bullet-things. A simmer is up over 190°F. If your crockpot goes up to that temp, sure.
