Cooking beans: Always drain and rinse beans after soaking. Cook in fresh, cold water. Crockery Cooker Method: Use 3 cups water for each cup of soaked and drained beans. Cover beans with water and cook on low for 8 to 12 hours. Variation: Soaking may be eliminated: cook beans 12 hours. Note: beans should be well rinsed; omitting the soaking step does not reduce gastric problems. NOTE: Refer to your crockpots manual for the setting; it could be low but not lowest. * INFO * Instructions from Gourmet Grains, Beans & Rice: Simple, Savory, and Sophisticated Recipes by Dotty Griffith (Taylor, 1992) 0878337857 ppr. Recipe by: Gourmet Grains, Beans & Rice by Dotty Griffith Posted to EAT-LF Digest by email@example.com on Dec 04, 1998, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (580g)|
|Recipe Makes: 1|
|Calories from Fat: 17 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 64.4mg||2 %|
|Potassium 3153mg||83 %|
|Total Carbohydrate 134.4g||40 %|
|Dietary Fiber 55.8g||223 %|
|Sugars, other 78.6g|
|Protein 52.8g||75 %|
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Calories per serving: 746
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