Lots on flavor — light on salt, fat

By Stephanie Witt Sedgwick / The Bulletin
February 3, 2009

Using cured pork products to flavor legumes and beans is nothing new: Trying to keep down the salt and fat while still getting the boost of flavor that ham, bacon and sausage bring is another matter.

I can’t break the habit, so I’ve had to learn how to get the maximum taste....

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