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Beans are nutritious and digested slowly so it will cause only a gentle rise in blood sugar. Diabetics who eat lots of beans require less insulin to control blood sugar. Lots of beans...Black Beans, Black-eyed peas, Cannellini, Garbanzo, Fava, Great Northers, Kidney, Lentils, Navy, Pinto, Red beans, split peas, and mung beans. Mash some for a sandwich spead or as a stand in for cream cheese or sour cream in dips. Try garbanzo's and tuna or pea soup with turkey instead of bacon or ham.
We can cook beans in 10-30 minutes in our pressure cooker, and whole grain brown rice takes no time at all! We use a Lagostina model with a flex-seal lid and feel very safe with it because it's such a physical, foolproof lock.
We use it almost every day for hummus, soup, rice, etc and couldn't imagine our kitchen without it. We can enjoy economical and healthy beans without the nasty "tin-flavour" you get from canned beans. Plus we feel so homey with our jars of dry beans and grains in the pantry!
My husband and I eat chicken and fish 3 to 4 days per week and eat legumes as our protein source on the other days. I prepare the beans in their dried form and buy them in bulk, saving money over canned beans. They are a great source of vitamins, minerals, and fiber.
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