Slow-Cooker Guide For Cooking Beans, Peas, Lentils

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Slow-Cooker Guide For Cooking Beans, Peas, Lentils

Recipe By : Family Circle

Serving Size : 1 Preparation Time: 0:00

 

Amount Measurement Ingredient Preparation Method

 

 

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

 

 

 

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