Slow-cooker Guide For Cooking Beans, Peas, Lentils
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Eat-lf mail, Info/how to | 1 | Servings | |
INGREDIENTS
| Black Beans |
INSTRUCTIONS
Full-flavored, used in soup and stews. In slowe-cooker: 1 lb dried beans, 7 cup water; cook 8 1/2 hours, low heat. Black-Eyed Peas Earthy flavor, used in classic dish Hoppin' John. In slow-cooker: 1 lb dried beans, 6 cups water; cook 6 1/2 hours, low heat. Kidney Beans Meaty flavor, mealy, good in chili, red beans and rice. In slow-cooker: 1 lb dried, 8 cups water; cook 10 hours, low heat. Split Peas Creamy texture, used in hearty soups, often with ham bone. In slow-cooker: 1 lb dried, 6 cups water; cook 3 1/2 hours, low heat. Cannellini Beans Richly flavored, creamy, good in soups and salads. In slow-cooker: 1 lb dried, 6 cups water; cook 6 1/2 hours, low heat. Lentils Brown, green, red, used in ethnic cooking, purees. In slow-cooker: 1 lb dried, 6 cups water, cook 3 1/2 hours, low heat. Chick-Peas Nutty taste, firm, used especially in falafel and hummus. In slow-cooker: 1 lb dried, 8 cups water; cook 10 hours, low heat. Sally Eisenberg Posted to Digest eat-lf.v096.n244 Recipe by: Family Circle From: Reggie Dwork <reggie@reggie.com> Date: Wed, 11 Dec 1996 01:26:40 -0800
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Nutrition (calculated from recipe ingredients)
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Calories: 454
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 815.3mg
Potassium: 1221.2mg
Carbohydrates: 81.6g
Fiber: 29.9g
Protein: 30.5g