INGREDIENTS

INSTRUCTIONS

The first step in cooking most dried legumes is soaking them. The
traditional method of soaking beans calls for a soak of 6 to 12 hours.
After picking the beans over and washing them, you should cover them
with tepid water until they're submerged far under the surface of the
water. Change the water a few times, especially if your kitchen is
warm.  There is a shorter way to soak your beans, if you want to be
more  spontaneous. Pick over and wash the beans, then cover them
entirely  with hot water in a large saucepan. Boil the beans for 2
minutes,  then cover with a lid, remove pot from heat, and let soak for
an hour.  When ready to cook, rinse the beans (soaked either way) in
tepid  water. Cover the beans by 2 inches with unsalted cold water in a
medium saucepan. Bring to boil, reduce heat, and cover partially.  Cook
for 60 to 90 minutes, or until beans are soft. The beans should  be
covered by water at all times; you will probably have to add more
water to the beans to keep them completely immersed. Keep a kettle of
water at a simmer for this purpose  When the beans are done, drain them
and put them in a mixing bowl.  Add the remaining ingredients and stir
well so that the cheese melts  in and the sage is well dispersed.
Season well with salt and pepper.  Serve warm. Posted to MC-Recipe
Digest V1 #364  Recipe by: COOKING LIVE SHOW #CL8789  From: "Angele and
Jon Freeman" <jfreeman@netusa1.net>  Date: Thu, 2 Jan 1997 09:11:59
-0500

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