The recipe yield is:
Michele is right on target about salt making most beans tough. Keep in mind that the reverse is true - if you are trying to keep the more tender beans from disintegrating, add salt to the cooking water. I always cook dried lima beans in salted water. Several veg. cookbooks have excellent tips on handling beans and dealing with problems - Laurel's Kitchen and Lorna Sass' Cooking in an Ecological Kitchen (or maybe From an Ecological Kitchen, I can't remember) come to mind immediately. Posted by "Anne.Cox" <20676AC@msu.edu> to the Fatfree Digest [Volume 11 Issue 8], Oct. 8, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Digest; Oct.; Reference; Text