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Can be eaten on their own with butter or used as a vegetable. They combine well with tomatoes and onions, garlic, spices and lemon juice. Use in curries, fritters, or as traditional `baked beans’.
Always soak dried beans for 12 hours in a non-metal container before cooking them. Cooking time will depend on the age of the bean and the cultivar used. Because of their long cooking time, only mix in salt and other
vegetables when the beans begin to soften.
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