Advice on a new Pan

[SatNavSaysStraightOn]

No, I've never baked legumes, or beans, in it. I used to make a pot of beans a week but I'm working on that 30 plant thing a week SatNavSaysStraightOn posted so I'm cooking smaller servings in the IP.

the bean and herb soup I cooked yesterday would get you are very long way into those 30 if you can use fresh herbs. Over here, a bunch of fresh herbs tends to be 125g of them (and I use the stalks and roots as well). The version I made yesterday would qualify for 16 points before serving it with a wholemeal bread (that is using brown rice in it (a given in this household but not everywhere else).) 7 of those come from the beans, wheat, lentils & rice. It has about 500-750g of fresh herbs in it (it makes a lot which we freeze and eat periodically). Served with soy youghrt, I get to add another point as well!

 

[badjak]

My bean soup also did wonders in that respect. 3 type beans, chickpeas, tomatoes, potatoes, fresh coriander, aubergine, onions, garlic.
+ Sourdough wholewheat bread