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Grains Eat-lf mail, Info/how to 1 Servings

INGREDIENTS

Black Beans

INSTRUCTIONS

Full-flavored, used in soup and stews. In slowe-cooker: 1 lb dried
beans, 7 cup water; cook 8 1/2 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 1/2 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 1/2 hours, low heat.  Cannellini Beans
Richly flavored, creamy, good in soups and salads. In slow-cooker: 1
lb dried, 6 cups water; cook 6 1/2 hours, low heat.  Lentils  Brown,
green, red, used in ethnic cooking, purees. In slow-cooker: 1  lb
dried, 6 cups water, cook 3 1/2 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@reggie.com>  Date: Wed, 11 Dec 1996 01:26:40 -0800

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 454
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 815.3mg
Potassium: 1221.2mg
Carbohydrates: 81.6g
Fiber: 29.9g
Protein: 30.5g


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