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 2 1/4 to 2
1/2 cups cooked legumes for every dry cup used.
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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