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From: CC (fpd-mstoklos.facilities.buffalo.edu)
Subject: I have a dried-bean vegetatian cook book.
Date: May 6, 2003 at 12:12 pm PST

In Reply to: You can do it a lot of ways posted by LoriM on May 6, 2003 at 5:35 am:

The book said that if I salted the beans or cooked w/tomato products (acid) that the bean skins would remain tough. This is when cooking on the stove or in a crock pot. Can you salt and tomatoize beans in a pressure cooker? (I'm being seduced under pressure here folks.)

Follow Ups:

• Pretty much the same thing holds LoriM 5/06/03 (0)

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