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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