INGREDIENTS

INSTRUCTIONS

TABLE OF SOAKING AND COOKING TIMES for BEANS (Approximate)  Adzuki,
soak for 4 hours, cook 1hour Black Beans, soak for 4 hours,  cook 1 to
1 1/2 hours Black-eyed Peas, cook 1 to 1 1/4 hours  (No  need to soak.)
Lima Beans, soak for 4 hours, cook 1 to 1 1/2 hours  Cannellini Beans,
soak for 4 hours, cook 1 to 1 1/2 hours Chick-Peas,  soak for 4 hours,
cook for 2 1/2 to 3 hours Dals, cook for 30 minutes  (No need to soak)
Fava (Broad Beans), soak for 12 hours, cook 3 hours  Ful Nabed (Broad
Beans), soak for 12 hours, cook 3 hours Great  Northern Beans, soak for
4 hours, cook 1 1/2 to 2 hours Brown  Lentils, cook 30 to 45 minutes
(No need to soak Lentils) Green  Lentils, cook 40 to 50 minutes Red
Lentils, cook 30 to 45 minutes  Mung Beans, soak for 4 hours, cook 45
minutes to 1 hour Split Peas,  cook 45 minutes to 1 hour (No need to
soak.) Whole Peas, soak for 4  hours, cook 40 minutes Pigeon Peas, cook
30 minutes (No need to  soak.) Pink, Calico, or Red Mexican Beans, soak
4 hours, cook 1 1/2  to 2 hours Pinto Beans, soak for 4 hours, cook 1
1/2 to 2 1/2 hours  Red Kidney Beans, soak for 4 hours, cook 1 to 1 1/2
hours White  Kidney Beans, (Cannellini), soak for 4 hours , cook 1 hour
Small  White (Navy) Beans, soak for 4 hours, cook 1 1/2 to 2 hours
Soybeans,  soak for 12 hours, cook 3 to 4 hours  Cooking time for
legumes is determined by several factors, including  cooking
temperature, length of soaking time, the size and age of the  beans,
and even the altitude at which you live.  The average yield is  COOKING
TIMES AND YIELDS FOR (1 CUP) WHOLE GRAINS Amaranth, 2 to 3  cups water,
cook 20 to25 minutes, yield 2 1/2 cups Barley Pot, 3 1/2  cups water,
cook 50 to 55 minutes, yield 3 cups. Pearl, 2 1/2 cups  water, cook 40
to 45 minutes, yield 3 cups. Grits, 4 cups water, cook  20 to 25
minutes, yield 3 cups. Buckwheat Groats (Kasha), 2 cups  water, cook 15
to 25** minutes, yield 2 1/2    cups. Cornmeal, 4 cups  water, cook 25,
yield 3 cups. Hominy Grits, 4 cups water, cook 25  minutes, yield 3
cups. Millet, 2 to 3* cups water, cook 35 to40  minutes, yield 3 1/2
cups/ Oats Whole (Groats), 3 1/2 cups water,  cook 50 to 60 minutes,
yield 3 cups Steel-Cut, 4 cups water, cook 40  to 45, yield 3 cups.
Rolled, 1 1/2 cups water, cook 10***minutes,  yield 2 1/2 cups. Quinoa
2 cups water, cook 15 to 20 minutes, yield  20 to 30 minutes.
Basmati;Wehani, 2 1/2 cups water, cook 35 to 45  minutes, yield 3 cups.
Short-Grain; Glutinous (Sweet), 2 cups water,  cook 35 to 40 minutes,
yield 3 cups. Flaked, 1 1/4 cups water, cook 5  to 8 minutes, yield 2
1/4 cups. Wild, 2 1/2 cups water, cook 40 to 50  minutes, yield 3 cups.
Rye Whole (Berries), 3 1/2 cups water, cook 50  to 60 minutes, yield 3
cups. Cracked, 3 cups water, cook 40 to 45  minutes, yield 3 cups.
Rolled or Flaked, 2 cups water, cook 15 to20  minutes, yield 3 cups.
Teff, 3 cups water, cook 15 to 20 minutes,  yield 3 cups. Triticale
Whole (Berries), 3 1/2 cups water, cook 50 to  55 minutes, yield 2 1/2
cups. Flaked, 2 cups water, cook 15 to 20  minutes, yield 2 1/2 cups.
Wheat Whole (Berries), 3 1/2 cups water,  cook 50 to 55 minutes, yield
2 1/2 cups. Bulgar, 2 cups water, cook  30***minutes, yield 2 1/2 cups.
Coucous, 2 cups water, cook  15***minutes, yield 3 cups. Cracked, 3
cups water, cook 35 to 40  minutes, yield 2 1/2 cups. Rolled or Flaked,
2 cups water, cook 15 to  20 minutes, yield 2 1/2 cups.  Use the
greater proportion of water for a porridge-like consistency.  **Use
longer cooking time for coarse grinds; use the shorter time for  fine.
***Instead of simmering, cover pot and turn off heat.  Allow  grain to
sit for the time specified.  Curtis Jackson, cjackson@mv.us.adobe.com
I've just discovered, thanks to an old cookbook, a faster way to cook
beans, with very good results. The method is to drop the beans into
boiling water sufficiently slowly that the water never stops boiling.
The rational, according to the cookbook, is that the sudden heat
ruptures the bean's hull.  Hot water can then easily penetrate and
cook the bean. No pre-soaking is required.  The cookbook also  suggests
that after getting all the beans in the water, the heat  should be
turned down to as slow a simmer as possible, because  excessive heat
causes the proteins in the beans to get tough.  Also,  no salt should
be added until the beans are cooked, as salt hinders  the water from
penetrating the bean. I've tried this with red kidney  beans and lima
beans, and it worked very well. They both cooked to  perfectly done
tenderness in 1 hour, with no pre-soaking.I haven't  tried it with
harder to cook beans, like soybeans.  Posted to MC-Recipe Digest V1
#148 Date: Fri, 12 Jul 1996 07:38:12  ~0400 From:
kmeade@ids2.idsonline.com (The Meades)

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