Slow-Cooker Guide for Cooking Beans, Peas, Lentils

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Black Beans 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 Date: Wed, 11 Dec 1996 01:26:40 -0800

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