Guest guest Posted March 13, 2007 Report Share Posted March 13, 2007 Great info Sharon. Thanks for sharing it. Judy - Sharon Zakhour Tuesday, March 13, 2007 11:14 AM Re: Ray/Judy This is interesting. I've never cooked with navy beans so of course I would assume they are blue-ish. I was reading a book last night that was talking about nutritional content of various foods and there was a chart that shows navy beans to be very high in magnesium -- much higher than Great Northern beans, or Limas or peas. The chart shows " white beans " to be a bit higher and soybeans to be much higher. The foods (on the chart) to be highest in magnesium were barley and spinach (they tied), and then swiss chard, and then soybeans. Last night I set some anasazi beans to soak. I like those anasazi beans. It's a fun word to say. :-) Sharon wwjd wrote: > Yes, very similar. The great northern bean is slightly bigger than the navy bean and a little more tender. My cousin uses White Kidney Beans in recipes the White Bean soup. So that is another option too. All would be great in this recipes, I'm sure. > Quote Link to comment Share on other sites More sharing options...
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