A recent article in The New York Times inspired me to return to tepary beans. I had eaten and written about them six years ago, but had concentrated on chana dal and other beans like garbanzos and kidney and black beans in the meanwhile.
After all, why should we bother to seek out and cook the little-known tepary beans? They are just one of many types of beans. One of my bean books says that there are 7,500 varieties in the world.
All of them – except for broad (fava) beans, which have a...
High Fiber Low Starch Foods Diabetes
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