Love to cook beans from scratch but hate to wait for them to soak? Well, sorry to say, you still have to soak them. But by soaking an extra-large batch in advance, then storing the pre-soaked beans in zip-top bags in the freezer, they'll be ready to cook at a moment's notice.
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Cook your green beans so they keep their color
How To:
Make scalloped potatoes with onions and green peppers
How To:
Make Brussels sprouts with Martha Stewart
How To:
Make brown sugar topped baked sweet potatoes
How To:
Make Pakistani style aaloo palak
How To:
Find and eat wild Watercress without being poisoned
How To:
Bake a zucchini-eggplant side dish with Martha Stewart "Mad Hungry"
How To:
Prepare leeks for soups
How to Make Indian food:
Arvee
How To:
Cook with long stem artichokes
How To:
Cook flavorful corn and lima bean succotash
How To:
Make courgette rolls with Hell's Kitchen Gordon Ramsay
How To:
Make Indian dahi vada with Manjula
How To:
Fry onions for biryani
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