Hello all,
I am new to cooking and am grossed out by how much sodium is in canned beans. I bought a truck load of dried beans and lentils, but I don't know how to prepare them.
I have tried boiling the lentils (red and green) in twice as much water. The red lentils fall apart, the green are still hard. And today when I made a concoction of green lentils, canned black beans and home made salsa for lunch- I opened the container and it looked all frothy, so I didn't eat lunch
I'm looking for any help anyone can provide, I'm desperate and have lots of beans!