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Off Topic TN Forums
Cooking Forum
White beans and skillet bread
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<blockquote data-quote="GMB54" data-source="post: 4917700" data-attributes="member: 15365"><p>I luvs me some beans. Ive been using a lot of Peruano beans lately in place of Great Whites. They are also know as Mexican yellow beans or canary beans. They cook up close to white and have a more buttery texture/flavor than great whites. Just great in classic ham and beans too.</p><p></p><p>In trying to reduce sodium a tad i use a little less cured meat and replace it with meater cuts of pork belly. Leave the skin on too. Its a tiny bit of extra work prepping the pork belly but turns out great.</p></blockquote><p></p>
[QUOTE="GMB54, post: 4917700, member: 15365"] I luvs me some beans. Ive been using a lot of Peruano beans lately in place of Great Whites. They are also know as Mexican yellow beans or canary beans. They cook up close to white and have a more buttery texture/flavor than great whites. Just great in classic ham and beans too. In trying to reduce sodium a tad i use a little less cured meat and replace it with meater cuts of pork belly. Leave the skin on too. Its a tiny bit of extra work prepping the pork belly but turns out great. [/QUOTE]
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White beans and skillet bread
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