The Whole Life Nutrition Cookbook by Tom Malterre

Author:Tom Malterre
Language: eng
Format: epub
Tags: Cooking / Health & Healing / Allergy, Health & Fitness / Allergies, Cooking / Health & Healing / Gluten-Free, Health & Fitness / Diet & Nutrition / Diets, Health & Fitness / Diet & Nutrition / Weight Loss, Health & Fitness / Diet & Nutrition / Nutrition, Health & Fitness / Diseases / Gastrointestinal, Cooking / Health & Healing / Heart, Cooking / Health & Healing / Low Cholesterol, Cooking / Health & Healing / Low Fat, Cooking / Health & Healing / Weight Control, Cooking / Specific Ingredients / Meat, Cooking / Specific Ingredients / Natural Foods, Cooking / Specific Ingredients / Poultry, Cooking / Specific Ingredients / Rice & Grains, Cooking / Specific Ingredients / Vegetables, Cooking / Vegetarian & Vegan, Health & Fitness / Children’S Health
Publisher: Grand Central Publishing
Published: 2014-04-28T16:00:00+00:00

Stovetop Cooking

For Small Beans or Legumes (green or brown lentils, red lentils, green or yellow split peas, black-eyed peas, mung beans, and adzuki beans):

Place the rinsed beans into a heavy-bottomed, stainless steel pot. Use 2 to 2½ cups of water per cup of dry beans.

Add herbs or spices if desired, and one 2-inch piece of kombu seaweed. Herbs that aid in digestion of beans include cumin, fennel, ginger, and winter savory.

Bring the beans, water, and kombu to a boil. Reduce the heat, cover, and simmer. See the bean cooking chart on here for cooking times. Salt the beans at the end of the cooking time.

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