Recipe - Info - Beans

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Selecting: Look for smooth surfaces and bright colors. Cracked seams or
dull wrinkled surfaces indicate dryness.

Storing: Store in airtight glass jar away from heat. Use within 6 months.

Freezing: Cooked beans freeze very well, making time spent very worthwhile.

Very basic: 1 C beans to 4 C water, pressure cook soaked beans.

Adzuki: boiling 2 hrs. or pressure cook for 30 min. Lower in fat and easier
to digest than most beans. Add cubes of peeled winter squash during the
last 30 min or splash with tamari and barley malt for an Oriental "baked
bean" dish. Combine with brown rice and sauteed scallions, mushrooms and
celery for rice patties.

Black Turtle: 1 One half hrs boiling or 30 min pressure cooking. A staple of
Latin American cooking. Combine with cumin, garlic and orange juice in
soups or enchiladas. Toss with olive oil, fresh cilantro and chopped
vegetables for a salad. Combine with rice and cumin for a Cubanstyle dish.

Blackeyed Peas: 1 1 One fourth hrs boiling or 25 min pressure cooking.
Traditionally served with rice ("Hoppin' John"), blackeyed peas can be
tossed with yogurt vinaigrette, tomatoes and fresh parsley.

Chick Peas (Garbanzos): 3 hrs boiling or 35 40 min pressure cooking.
Puree wellcooked chick peas with tahini, garlic, lemon, sea salt and olive
oil to make hummus. Add cooked chick peas to salads, soups and pasta
dishes.

Great Northern: 2 hrs boiling or 30 min pressure cooking. Good in pasta
dishes with tomatoes, basil, parmesan cheese and olive oil. Toss in Italian
soups or serve as a salad with a vinaigrette and roasted vegetables. Serve
cooked with lamb or sausage dishes.

Red Kidney: 1 One half hrs boiling or 25 min pressure cooking. Use in chili,
marinated salads and soups. For refried beans, saute wellcooked kidney
beans in canola oil with garlic, onions, cumin and chili powder (place in
fresh tortillas). Combine with tomatoes, mustard, onions and barley malt
for savory baked beans.

Red Lentils**: 20 25 min boiling avoid pressure cooking. Combine with
olive oil, red onion and balsamic vinegar for a salad, or as a side dish
with fish or chicken or puree with basil, thyme and shallots. Mix with
curry pasta to serve over couscous or rice.

Green Lentils**: 45 min boiling or 20 min pressure cooking. Season green
lentils with tarragon in soups. Combine with olive oil, balsamic vinegar,
mustard, parsley and garlic as a salad. Puree with cumin, ground ginger and
tumeric for an Indian dal.

Lima (baby): 1 One half hrs boiling or avoid pressure cooking. Combine with corn
and green beans for succotash. Add to minestrone soup.

Pinto: 2 One half hrs boiling or 30 min pressure cooking. Combine beans with
onions, chili powder, garlic and tomatoes for chili enchiladas. Saute
cooked beans in olive oil, garlic and tamari for refried beans. Place in
corn tortillas.

Navy: 2 One half hrs boiling or 20 30 min pressure cooking. Navy beans make a
great soup with squash and kale. Partially puree with basil, garlic and
tomatoes for a cool summer side dish. Use in chili or as a salad with a
vinaigrette, red onions and olives.

Soy: 3 hrs boiling or avoid pressure cooking. Wellcooked soybeans can be
made into a sweet and sour dish with garlic, ginger, pineapple and
tomatoes.

Yellow Split Peas**: 1 1 One fourth hrs. boiling or 25 min pressure cooking.
Good in curried dishes over brown basmati rice, or pureed in a mint and
garlic yogurt sauce, with lemon and cumin in soups.

Green Split Peas**: 1 1 One fourth hrs boiling or 25 min pressure cooking. Most
often used in soups with tomatoes, carrots, celery and a touch of balsamic
vinegar. Or puree with cumin, coriander and turmeric. Serve with minted
yogurt for an Indian touch.

To prevent overcooking, check beans 10 min before these times have elapsed.

Salts, fats, sugars and acidic ingredients (tomatoes, wine) will extend
cooking time and harden skins, so add them near the end.

One pound of most dry beans measures 2 One half 3 C and yields 6 7 C of
cooked beans.

**DO NOT PRESOAK
Posted to Digest eatlf.v096.n244

Recipe by: Bulk Bin Basics

From: Reggie Dwork reggie@reggie.com

Date: Wed, 11 Dec 1996 01:24:42 0800