Each food has a GI and a GL does that help - or did you already know? Usually a food with a low GI has a low GL but there are some exceptions - don't ask me what!!!! The GL of a food with a high GI/GL can be lowered by pairing it with a food with a much lower GL but it is advisable to wait until you are in phase 2 to do this.

I looked again at the listings for beans, the GI's are so varied even for the same kind of bean!!!! I would think even if you left the fat out that they might be risky as you say you cook them for a really long time. Generally long cooking raises the GI/GL of a food as it makes the sugars more easily accessible to the blood (that is just my non-technical explanation - don't bet any money on it)