Quote:
Originally Posted by Simply Red
Thanks Ed, gosh I'm proud of you for you changes but, really; branch out and fully explore the others, all those dry packages of a variety of beans are great too. I totally recommend - better than bouillon ham base for your sodium vs. salt. Also you really can't use too many onions IMO
any species is fine including red/purple O's.
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Great point, we do on occasion have Navy beans, Pinto beans and I agree on the onion. The newness is wearing off of the black beans, so I will probably start alternating more often.
I froze a bunch of Jalapeno and chilli peppers last fall from our garden and I add as many of those as the Mrs. can tolerate.
I don't salt anything, and last time I checked bullion, I think it was pretty much straight sodium.
Sodium is being shoved down our throats, almost unavoidable, but I don't want to jump on my sodium band box and hijack your thread.