INGREDIENTS

INSTRUCTIONS

From: "Tina D. Bell" <tdbell@altair.csustan.edu>  Date: Sat, 29 Jun
1996 19:41:03 -0700 (PDT)  Adzuki, soak for 4 hours, cook 1 hour 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  I copied this from a vegetarian site. I do not
personally vouch for  the information. If your experience differs, let
us know.  Digest eat-lf.v096.n084  From the EAT-LF recipe list.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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