Cooking Beans With Or Without Salt Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
None,
Directions:
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 -
Laurels Kitchen and Lorna Sass Cooking in an Ecological Kitchen (or
maybe From an Ecological Kitchen, I cant 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.
Source from luhu.jp
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 -
Laurels Kitchen and Lorna Sass Cooking in an Ecological Kitchen (or
maybe From an Ecological Kitchen, I cant 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.
Source from luhu.jp