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From: Sandy Laurie (
Subject: A few basic a's
Date: March 27, 2003 at 11:59 am PST

In Reply to: soup - a few basic q's posted by Stacey on March 27, 2003 at 6:37 am:

Throw everything in uncooked with the soaked beans. Then cook for the length of time required for the longest-cooking ingredient, usually the beans. If you're using something that tends to suffer with long cooking, you might want to add it after the pressurized cooking is done.

You can use stock or you can use water and add to the soup some of the ingredients that flavor stock - herbs, spices, etc. I prefer using stock because of the fuller flavor it gives.

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