Recipe number 17755 is

Cooking Beans With Or Without Salt

The ingredients are:

The recipe yield is:
1 Servings

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" <> 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, using MMCONV.

Digest; Oct.; Reference; Text

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