Time to crack open a room temperature one
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[–] 1 point 1 year ago (5 children)

Wait? Why would you have sugar in beans?

In France we have sugar in green pea. I usually look for a brand without it. I don't see why someone would buy sweened legume if not to cook some asian sweet.

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  • [–] 2 points 1 year ago (3 children)

    Because sometimes you put sugar in savoury stuff? Have you never had barbeque sauce before?

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  • [–] 1 point 1 year ago (2 children)

    I get that but what is the issue with not having sugar in your beans? That a plus in my book.

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