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In one of my Direct lessons teaching the Cooking Matters at your Food Pantry curriculum I had talked to my class about dried beans. A lot of them were very taken back by them because they always thought it was a tedious process and too much time was involved. I explained to them that it does not really take to much effort and dried beans are a fabulous because they do not have the sodium like canned beans. You also get a huge yield versus canned, saving yourself a lot of money. One individual in my class named Christine listened to my method of preparing dried beans, went home, bought them and processed them. She then made homemade ham and bean soup and froze the leftover beans for further use. She said to me "I listened to you about dried beans last week and you are right... it is very easy and they taste great"!