Great ingredients make for great meals. Whenever you can, use the highest quality supplies for your recipes. The flavor difference will always come through in your finished dish.

If there is an ingredient that you are not familiar with, check our Ingredient section. There are pages and pages of information about the ingredients used in my recipes.



Salt and Canned beans

Canned beans are something I keep in my pantry to use in a pinch if I need a hurry-up meal. The flavor is usually great, but you have to be careful because of the sodium content (see Salt in Canned vs. Frozen Veggies). There is usually about 400 – 500 mg sodium in a half cup of canned beans.

Unfortunately, simply rinsing canned beans doesn't help to reduce the sodium content. However, if the beans are rinsed and then heated in clear water, the sodium content drops by about a third.

In the recipes on this Web site where I call for canned beans, the Nutrition Facts are based on canned beans. If you need to be on a very low salt diet, buying dried beans and cooking them yourself lets you control the amount of sodium.