Cooked dried beans and lentils taste better, absorb flavors better, and have a better texture than canned, plus no salt and less expensive. Slow-cooking is easier and allows more free time than stovetop cooking. Once they are cooked, use in any recipe or freeze them for a later date.
3 cups (280 g) organic, whole, dried beans (Wash in cook water.)
5 cups (1,20 L) water
1. Put the beans and water in the slow cooker.
2. Cook on low heat, time varies (see chart below)
3. Rinse the beans in colander with cold water to stop the cooking. Drain any excess liquid.
4. Store beans in the refrigerator for up to 1 week or in the freezer up to 3 months.
A. black and white chickpeas (aka gabanzo, gram, Bengal gram, Egyptian pea, ceci, ceca, chana) COOK 4 hours YIELDS 7 cups (1,65 L)
B. brown lentils
D. black beans (aka parched peas, maple peas)
E. black-eye peas (aka black-eye beans)
F. adzuki or aduki beans アズキ (Japanese)
G. kidney beans (aka red peas)
3 cups (280 g) organic, whole, dried beans (Wash in cook water.)
5 cups (1,20 L) water
1. Put the beans and water in the slow cooker.
2. Cook on low heat, time varies (see chart below)
3. Rinse the beans in colander with cold water to stop the cooking. Drain any excess liquid.
4. Store beans in the refrigerator for up to 1 week or in the freezer up to 3 months.
chart
A. black and white chickpeas (aka gabanzo, gram, Bengal gram, Egyptian pea, ceci, ceca, chana) COOK 4 hours YIELDS 7 cups (1,65 L) B. brown lentils
C. green lentils
COOK 2 ½ hours YIELDS 8 cups (1,9 L)
D. black beans (aka parched peas, maple peas)
COOK 4 hours YIELDS 7 cups (1,65L)
E. black-eye peas (aka black-eye beans)
COOK 4 hours YIEDLS 7 cups (1,65L)
F. adzuki or aduki beans アズキ (Japanese)
COOK 3 ⅓ hours YIELDS 8 cups (1,9L)
G. kidney beans (aka red peas)
SOAK in 6 cups (1,4 L) 5 hours
COOK in 5 cups (1,2 L) 4 ½ hours YIELDS 8 cups (1,9L)
