Did you know that you can sprout any bean prior to cooking and greatly lower
the carbs and not effect the taste. Just soak/keep damp for a few days like
regular sprouting seeds (alfalfa, mung, radish) then when they start to open
and send out a tiny root..COOK them like you would regular beans. The
transformation in the bean has greatly lowered the carb/sugar...turned it
more into a vegetable - low in carbs.
Cardie
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