Entered for Safe-keeping for Zwt.
By Ana Patuleia Ortins from
Portuguese Homestyle Cooking. Per
Ms. Ortins, While You Can Use
Canned Beans in a Pinch, Keep a
Watch on the Sodium Level. If Time
Permits, Use the Less Expensive and
Healthier Method of Presoaking
Dried Legumes Overnight, Rinsing
Them Then Cooking Them in Unsalted
Water or Broth and Set Aside until
Needed. You Can Do This a Day or
Two Ahead.. To Have Presoaked Beans
Cook in Your Soup, Add Salt Only
Towards the End When the Beans are
Tender. Salting Too Early Will
Result in Tough Beans.
