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From: CC (fpd-mstoklos.facilities.buffalo.edu)
Subject: Beans...........
Date: May 4, 2004 at 8:07 am PST

In Reply to: Three things about that book posted by Sandy Laurie on May 4, 2004 at 5:51 am:

We've adapted well to beans in our house. Canned beans for "fast dinners"; dried beans for quality dinners. I grew up on boxed instant dinners, anything w/a coupon went. When they go on special, I stock up. We eat beans hot, cold, in salads, soup, chilli, stew. All colors, white, red, pink, pinto (is pinto a color?), black......

A friend at work introduced me to a local Indian store (ethnic India as in Far East.) Cheap bulk beans, lots of new spices and herbs. Guys at the office think I'm strange in that her and I often discuss cooking. (Most people think I'm strange anyway.)

I soak my beans overnight so they're ready to cook the next day. To degassify beans I've always read they need to soak and cool for at least an hour. OR they can soak overnight, rinse and cook the next day. So far my technique has worked well, everyone is happy in the house. My wife says if it's not broken, don't fix it.

"Some kind of bean, 2 carrots, 2 stalks of celery, some tomato of some kind, some garlic and two cups coarsely chopped onions." That's the staple in my kitchen. A little twist, all my tomatoes were dried some time last year, buckets of dried tomatoes. (Destiny?)





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