Slow-cooker guide for cooking beans, peas, lentils
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
Directions
NONE
Black Beans
Full-flavored, used in soup and stews. In slowe-cooker: 1 lb dried beans, 7 cup water; cook 8½ hours, low heat.
Black-Eyed Peas
Earthy flavor, used in classic dish Hoppin' John. In slow-cooker: 1 lb dried beans, 6 cups water; cook 6 ½ hours, low heat.
Kidney Beans
Meaty flavor, mealy, good in chili, red beans and rice. In slow-cooker: 1 lb dried, 8 cups water; cook 10 hours, low heat.
Split Peas
Creamy texture, used in hearty soups, often with ham bone. In slow-cooker: 1 lb dried, 6 cups water; cook 3 ½ hours, low heat.
Cannellini Beans
Richly flavored, creamy, good in soups and salads. In slow-cooker: 1 lb dried, 6 cups water; cook 6 ½ hours, low heat.
Lentils
Brown, green, red, used in ethnic cooking, purees. In slow-cooker: 1 lb dried, 6 cups water, cook 3 ½ hours, low heat.
Chick-Peas
Nutty taste, firm, used especially in falafel and hummus. In slow-cooker: 1 lb dried, 8 cups water; cook 10 hours, low heat.
Sally Eisenberg
Posted to Digest eat-lf.v096.n244 Recipe by: Family Circle
From: Reggie Dwork <reggie@...> Date: Wed, 11 Dec 1996 01:26:40 -0800