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From: eric (webcacheh12a.cache.pol.co.uk)
Subject: Re: heidis first beans
Date: June 7, 2003 at 6:17 pm PST

In Reply to: Re: heidis first beans posted by Heidi on June 7, 2003 at 11:37 am:

Thanks for the reply Heidi.Bit like your first beans,first time ever for me to appear on a page like this.Your welcome is appreciated.The only reason I replied was that 5 minutes earlier I checked some kidney beans that I put to soak yesterday and thought I'd better see to those later, and put them in the p.cooker.I was actually looking around the web for blenders and somehow ended up on this site- your title jumped out at me.So by huge coincidence here I am.
Yes, baking soda used to be used for dried peas - but it's not a good idea and unneeded.Can make the beans tough.Best to keep things as simple and natural as possible.
I will assume you know nothing about this subject and carry on from there. After the beans have been soaked throw off the water and rinse them to get rid of the offending chemicals.This is a hybrid of sprouting and cooking.More info on sprouting can be found at wholisticresearch.co.uk -go to online shop.A U.S. site is sprouting.com. and many more are around.Basically what it boils down to is you are cooking a young plant with the nutrients released,rather than a dormant seed containing natural defensive chemicals to protect the seed.Better of without those-sprouting disposes of them.In fact these days I soak rice and grains etc. before cooking.It works well.I could go on for hours about this vast subject but do not wish send our readers to sleep.Again, I hope these few words are of use to you.-Eric




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