INGREDIENTS

INSTRUCTIONS

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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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