I hear you, GB. Salt must be the single best flavor inhancer. Now that I'm off packaged foods I'm really appreciating what a dash of salt can do. I'm conviced low sodium / high potassium helps my blood pressure so I'm determined to learn to cook, there's no other way to control sodium intake.
Originally Posted by GB
I know you are trying to go low sodium, but don't go no sodium, at least with beans. In my opinion beans need salt to bring out the flavor. You do not need to use a lot, but you do need some.