Recipe - Slow-Cooker Guide For Cooking Beans Peas Lentils

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Black Beans

Fullflavored, used in soup and stews. In slowecooker: 1 pound dried beans, 7
cup water; cook 8 One half hours, low heat.
BlackEyed Peas

Earthy flavor, used in classic dish Hoppin' John. In slowcooker: 1 lb
dried beans, 6 cups water; cook 6 One half hours, low heat.

Kidney Beans

Meaty flavor, mealy, good in chili, red beans and rice. In slowcooker: 1
pound dried, 8 cups water; cook 10 hours, low heat.

Split Peas

Creamy texture, used in hearty soups, often with ham bone. In slowcooker:
1 pound dried, 6 cups water; cook 3 One half hours, low heat.

Cannellini Beans

Richly flavored, creamy, good in soups and salads. In slowcooker: 1 lb
dried, 6 cups water; cook 6 One half hours, low heat.

Lentils

Brown, green, red, used in ethnic cooking, purees. In slowcooker: 1 lb
dried, 6 cups water, cook 3 One half hours, low heat.

ChickPeas

Nutty taste, firm, used especially in falafel and hummus. In slowcooker: 1
pound dried, 8 cups water; cook 10 hours, low heat.

Sally Eisenberg
Posted to Digest eatlf.v096.n244

Recipe by: Family Circle

From: Reggie Dwork reggie@reggie.com

Date: Wed, 11 Dec 1996 01:26:40 0800