Ideas for rice and bean dishes :
Adzuki: boiling 2 hrs. or pressure cook for 30 min. Lower in fat and easier
to digest than most beans. Add cubes of peeled winter squash during the
last 30 min or splash with tamari and barley malt for an Oriental "baked
bean" dish. Combine with brown rice and sauteed scallions, mushrooms and
celery for rice patties.
Black Turtle: 1 1/2 hrs boiling or 30 min pressure cooking. A staple of
Latin American cooking. Combine with cumin, garlic and orange juice in
soups or enchiladas. Combine with rice and nd cumin for a Cuban-style dish.
Black-eyed Peas: 1 - 1 1/4 hrs boiling or 25 min pressure cooking.
Traditionally served with rice ("Hoppin' John"), black-eyed peas can be
tossed with yogurt vinaigrette, tomatoes and fresh parsley.
Chick Peas (Garbanzos): 3 hrs boiling or 35 - 40 min pressure cooking.
Puree well-cooked chick peas with tahini, garlic, lemon, sea salt.
Northern: 2 hrs boiling or 30 min pressure cooking. Good in pasta
dishes with tomatoes, basil.Toss in Italian
soups or serve as a salad with a vinaigrette and roasted v vegetables.
Red Kidney: 1 1/2 hrs boiling or 25 min pressure cooking. Use in chili,
marinated salads and soups. sautee with garlic, onions, cumin and chili
powder (place in
fresh tortillas). Combine with tomatoes, mustard, onions and barley malt
for savory baked beans.
Red Lentils**: 20 - 25 min boiling avoid pressure cooking. Combine with
red onion and balsamic vinegar for a salad, or as a side dish
Mix with curry pasta to serve over couscous or rice.
Green Lentils**: 45 min boiling or 20 min pressure cooking. Season green
lentils with tarragon in soups. Combine with balsamic vinegar,
mustard, parsley and garlic as a salad. Puree with cumin, ground ginger and
tumeric for an Indian dal.
Lima (baby): 1 1/2 hrs boiling or avoid pressure cooking. Combine with
corn and green beans for succotash. Add to minestrone soup.
Pinto: 2 1/2 hrs boiling or 30 min pressure cooking. Combine beans with
onions, chili powder, garlic and tomatoes for beans. Place in
Navy: 2 1/2 hrs boiling or 20 - 30 min pressure cooking. Navy beans make
a great soup with squash and kale. Partially puree with basil, garlic and
tomatoes for a cool summer side dish. Use in chili or as a salad with a
vinaigrette, red onions.
Soy: 3 hrs boiling or avoid pressure cooking. Well-cooked soybeans can be
made into a sweet and sour dish with garlic, ginger, pineapple and tomatoes.
Yellow Split Peas**: 1 - 1 1/4 hrs. boiling or 25 min pressure cooking.
Good in curried dishes over brown basmati rice, or pureed in a mint and
garlic yogurt sauce, with lemon and cumin in soups.
Green Split Peas**: 1 - 1 1/4 hrs boiling or 25 min pressure cooking. Most
often used in soups with tomatoes, carrots, celery and a touch of balsamic
vinegar. Or puree with cumin, coriander and turmeric. Serve with minted
yogurt for an Indian touch.
To prevent overcooking, check beans 10 min before these times have elapsed.
Salts, fats, sugars and acidic ingredients (tomatoes, wine) will extend
cooking time and harden skins, so add them near the end.
One pound of most dry beans measures 2 1/2 - 3 C and yields 6 - 7 C of
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