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From: Sandy Laurie (
Subject: I add the tomatoes and salt after the high pressure cooking is done.
Date: May 9, 2003 at 1:03 pm PST

In Reply to: Tough Beans! posted by CC on May 9, 2003 at 10:35 am:

Works like a charm! You can use canned/frozen tomatoes and eat right away or you can use fresh and cook them for a while without pressure.

Also, if you're making enough to freeze for later, remember freezing mushifies the beans a bit, so that toughness is taken care of there.

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