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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Braised Beef Rolls
This is a typical Italian-American Sunday meal ...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Soaking Beans
February is a perfect soup month, especially this year, I know I have been cooking all kinds of soups,...
 
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Appearance on Dr.Oz
Lidia will be appearing on Dr. Oz Monday March 23th cooking and giving tips on cooking healthy food. Be sure to check your...
 
Celebrate Spring with Lidia
Lidia is celebrating spring with her new book and is having a book signing dinner at Lidia’s Kansas City and Lidia’s...
 
Lidia on the Better Show
Lidia be appearing on the Better Show on March 12th preparing dishes from Egg-Citing Farm Adventure. Be sure to check your local...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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February 17, 2015
Soaking Beans

February is a perfect soup month, especially this year, I know I have been cooking all kinds of soups, and beans and legumes are the best base for tasty velvety soups. In most cases one begins by soaking the beans. An overnight soak is the easiest way to rehydrate dried beans before cooking. First pick out any bits of dirt or stones from the beans, and then rinse them. Put the beans in a large bowl or pot with cold water covering them by 4 inches or more. Most beans are sufficiently soaked in 8 hours; old beans take longer. Soak them up to 24 hours, until plump and not wrinkled. Skim off any floating particles, and then drain well before cooking.