Been thinking a lot about beans lately. I post this here because it’s not a recipe so much as general knowledge that can go a long way. And for most of us beans are undoubtedly in our log term food storage. So the other day I’m watching a cooking show and the host who is a well known and respected chef, is making beans and warns the viewer not to salt your beans because it will make them tough. Then we come to today and it’s a bit cold and I decide to make some Northern bean soup. I missed breakfast, and was pretty hungry. I wasn’t planning on bean soup for lunch so I hadn’t soaked my beans. But I still wanted bean soup for lunch and I wanted it now. So I pulled a pound of dry beans from the cupboard and a chunk of frozen Virginia ham from the freezer. Less than an hour later I was sitting in front of the fireplace eating creamy bean soup with moist and tender chunks of salty Virginia ham. How’d I do it? Now if someone beats you to the answer, just check the agree box. If they left something out let us all know. Thanks for playing. CT.