INGREDIENTS

INSTRUCTIONS

Selecting: Look for smooth surfaces and bright colors. Cracked seams
or dull wrinkled surfaces indicate dryness.  Storing: Store in airtight
glass jar away from heat. Use within 6  months.  Freezing: Cooked beans
freeze very well, making time spent very  worthwhile.  Very basic: 1 C
beans to 4 C water, pressure cook soaked beans.  Adzuki: boiling 2 hrs.
or pressure cook for 30 min. Lower in fat and  easier to digest than
most beans. Add cubes of peeled winter squash  during the last 30 min
or splash with tamari and barley malt for an  Oriental "baked bean"
dish. Combine with brown rice and sauteed  scallions, mushrooms and
celery for rice patties.  Black Turtle: 1 1/2 hrs boiling or 30 min
pressure cooking. A staple  of Latin American cooking. Combine with
cumin, garlic and orange  juice in soups or enchiladas. Toss with olive
oil, fresh cilantro and  chopped vegetables for a salad. Combine with
rice and cumin for a  Cuban-style dish.  Black-eyed Peas: 1 - 1 1/4 hrs
boiling or 25 min pressure cooking.  Traditionally served with rice
("Hoppin' John"), black-eyed peas can  be tossed with yogurt
vinaigrette, tomatoes and fresh parsley.  Chick Peas (Garbanzos): 3 hrs
boiling or 35 - 40 min pressure cooking.  Puree well-cooked chick peas
with tahini, garlic, lemon, sea salt and  olive oil to make hummus. Add
cooked chick peas to salads, soups and  pasta dishes.  Great Northern:
2 hrs boiling or 30 min pressure cooking. Good in  pasta dishes with
tomatoes, basil, parmesan cheese and olive oil.  Toss in Italian soups
or serve as a salad with a vinaigrette and  roasted vegetables. Serve
cooked with lamb or sausage dishes.  Red Kidney: 1 1/2 hrs boiling or
25 min pressure cooking. Use in  chili, marinated salads and soups. For
refried beans, saute  well-cooked kidney beans in canola oil with
garlic, onions, cumin and  chili powder (place in fresh tortillas).
Combine with tomatoes,  mustard, onions and barley malt for savory
baked beans.  Red Lentils**: 20 - 25 min boiling avoid pressure
cooking. Combine  with olive oil, red onion and balsamic vinegar for a
salad, or as a  side dish with fish or chicken or puree with basil,
thyme and  shallots. Mix with curry pasta to serve over couscous or
rice.  Green Lentils**: 45 min boiling or 20 min pressure cooking.
Season  green lentils with tarragon in soups. Combine with olive oil,
balsamic vinegar, mustard, parsley and garlic as a salad. Puree with
cumin, ground ginger and tumeric for an Indian dal.  Lima (baby): 1 1/2
hrs boiling or avoid pressure cooking. Combine  with corn and green
beans for succotash. Add to minestrone soup.  Pinto: 2 1/2 hrs boiling
or 30 min pressure cooking. Combine beans  with onions, chili powder,
garlic and tomatoes for chili enchiladas.  Saute cooked beans in olive
oil, garlic and tamari for refried beans.  Place in corn tortillas.
Navy: 2 1/2 hrs boiling or 20 - 30 min pressure cooking. Navy beans
make a great soup with squash and kale. Partially puree with basil,
garlic and tomatoes for a cool summer side dish. Use in chili or as a
salad with a vinaigrette, red onions and olives.  Soy: 3 hrs boiling or
avoid pressure cooking. Well-cooked soybeans  can be made into a sweet
and sour dish with garlic, ginger, pineapple  and tomatoes.  Yellow
Split Peas**: 1 - 1 1/4 hrs. boiling or 25 min pressure  cooking. Good
in curried dishes over brown basmati rice, or pureed in  a mint and
garlic yogurt sauce, with lemon and cumin in soups.  Green Split
Peas**: 1 - 1 1/4 hrs boiling or 25 min pressure cooking.  Most often
used in soups with tomatoes, carrots, celery and a touch  of balsamic
vinegar. Or puree with cumin, coriander and turmeric.  Serve with
minted yogurt for an Indian touch.  To prevent overcooking, check beans
10 min before these times have  elapsed.  Salts, fats, sugars and
acidic ingredients (tomatoes, wine) will  extend cooking time and
harden skins, so add them near the end.  One pound of most dry beans
measures 2 1/2 - 3 C and yields 6 - 7 C of  cooked beans.  **DO NOT
PRE-SOAK Posted to Digest eat-lf.v096.n244  Recipe by: Bulk Bin Basics
From: Reggie Dwork <reggie@reggie.com>  Date: Wed, 11 Dec 1996 01:24:42
-0800

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