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November 10, 2017

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Denise

What a beautiful photo! Very curious about this version of baked beans you made.

Elizabeth

Oh the cannellini conundrum I've been cooking them lately without pre-soaking and with salt! For years I thought cooking beans with salt was forbidden because it made them tough, but it really doesn't. My problem with cannellini beans was they always seemed to disintegrate but the slow simmer with salt seems to solve this.

Welcome back nice to hear your voice again.

Cindy

Thanks for this tip! I am very lazy about dried beans. Nice to see you back in this space. :)

Chez

I love cannellini beans and have a gorgeous soup recipe that's basically just beans, stock, garlic and rosemary. It is SO good, but I haven't made it for years because of it's uncomfortable and unwelcome digestive impact (as you say, no matter how long I soaked or cooked them for). Happy to know that the solution is ridiculously easy and that there is bean soup in my future again :-)

lucy

@denise - i'd love to share, but it's not my recipe...

@elizabeth - thank you :-) i've been going through your blog, making all sorts of things of late - on a bit of a tofu binge. salt! yes. i do it with lentils and it works a treat. will attempt with cannellini beans in conjunction with that 30 minute boil.

@cindy - hi, you - i've become concerned about tinned beans after reading so much paleo nonesense, and it was amy chaplin who ultimately convinced me to play with dried beans again, to weave them into my daily cooking. hope you are well, lovely!

@chez - that sounds like my ideal soup! simplicity is one of those things that depends so much on the success of individual ingredients. hope it works for you - they still need an age to cook, but digestive wellness WILL be yours, too ;-)

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An Honest Kitchen