Title: Cooking Chart for Beans - Joann Rachor
Categories: Vegetarian Info
Yield: 1 Servings

Text recipe

BEANS (SOAKED) INCHES WATER TO COVER COOKING TIME

Lentils, Split Peas, Mung Beans 1" 1 hour (no soaking required)

Black, Kidney, Baby Lima, 2" 2-3 hours Pinto, Navy Beans

Garbanzo (Chick Peas), Soybeans 3" 4-5 hours

Wash beans in colander. Cover beans with about three times more water than beans. Soak beans at least six hours. Drain off water after soaking. Cover the soaked beans with fresh water. See chart for amount of Water to use. Bring the beans and water to a boil in a covered saucepan. Turn heat down to a light boil. Check occasionally in case more water is needed. Add salt after beans start getting tender. Add 1 teaspoon salt per 4 cups cooked beans. If using a crockpot, be sure water comes to alight boil. 1 cup dry beans=2 1/2 to 2 3/4 cups cooked.

Source: Of These Ye May Freely Eat: A Vegetarian Cookbook by JoAnn Rachor . ISBN 1-878726-02-1 Shared by Carolyn Shaw 9-95.

Note: Ingredients in capital letters refer to either another recipe or a cooking method which can be found elsewhere in the series. Unfamiliar ingredients can be found in most large grocery stores or health food stores.

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