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Cooking Beans: Prepare Big Batches

Martha Stewart Living, April 2014

You can’t beat the taste and texture (and economy!) of home-cooked beans. Prepare big batches and refrigerate them with their cooking liquid for up to a week, or freeze them for up to a month. If you’re short on time, though, canned is an acceptable convenience. We are partial to low- or no-added-salt varieties, packed in BPA-free containers.

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