substitution sos for 1 cup breadcrumbs use 1 cup crushed crackers for 1 cup broth for 1 cup brown sugar use 1 cup white sugar plus for 1 cup buttermilk use 1 cup plain yogurt or with enough milk to make 1 cup for 1 cup corn syrup white sugar plus v3 cup water for 1 cup lemon juice for 12 cup soy sauce dried bean basics why dried? not only will dried beans give you control over taste and texture but they are also more affordable than their canned counterparts! sort things out start by examining the beans and removing any that are discolored as well as any rocks or debris that managed to find their way into your beans to a large bowl and fill with water remove any beans that water and rinse beans to soak or not to soak while not absolutely beans will make them cook and easier to digest minimum of 6 hours and rinse pot and bring to a boil then remove from heat and rinse get cookin' simmer uncovered until if necessary dried beans also can be prepared in a slow cook for a longer period most varieties don't unsoaked beans and remaining ingredients to slow cooker and cook on low 6-8 hours add ingredients want more flavor from your beans? halved onions and chili peppers garlic cloves and fresh or dried herbs are all great to add them to the pot along with 6 cups water need beans asap? add unsoaked beans ingredients to multicooker and cook on high 20-40 pressure release naturally before opening for 1 cup tomato sauce use 12 cup tomato paste preserve your herbs stock is a great ingredient to keep on hand and perfect use up every last bit of food—and there's no recipe ends from chopped vegetables; produce that's starting don't let unused herbs go to waste! remove leaves from stems and arrange in a single layer on a small baking sheet be sure to leave space between each leaf so that they don't stick together freeze at least 2 hours frozen herbs from tray and place into resealable in a pot with a little oil and sauté for a few minutes then cover with water and simmer uncovered for at
