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When cooking dried navy or lima beans in a recipe with tomatoes, the acidity of the tomatoes slows down the cooking of dry beans. So tomato or tomato products should be added after the beans are nearly tender. Salt can also inhibit the cooking and should be added at the same time as the tomatoes.
From Delphi, Indiana, Shirley S. writes, “For extra flavorful rice to serve as a bed for…
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I like to make guacamole ahead of time for my favorite chicken quesadillas. I’ve found that if…
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