• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Cooking Times for Legumes

  • Recipe Submitted by on

Category: Beans

 Ingredients List

  • Adzuki beans: Unsoaked, 1 hour or more; soaked overnight, 40 minutes;
  • sprouted 2-3 days, 30 minutes or less.
  • Black beans: Unsoaked, not recommended; soaked overnight, 2-3 hours;
  • sprouted 2-3 days, 1 1/2-2 hours.
  • Black-eyed peas: Unsoaked, 1 1/2 hours; soaked overnight, 1 hour or less;
  • sprouted 2-3 days, 30 minutes.
  • Chick peas (garbanzos): Unsoaked not recommended; soaked overnight, 2-3
  • hours; sprouted 2-3 days, 1 hour or more.
  • Kidney beans: Unsoaked, 1 1/2-2 hours; soaked overnight, 1 hour; sprouted
  • 1-3 days, 30 minutes or more.
  • Lentils: Unsoaked, 1 hour or less; soaked overnight, 30 minutes; sprouted
  • 2-3 days, 10 minutes.
  • Pinto beans: Unsoaked, 3 hours; soaked overnight, 2 hours; sprouted 2-3
  • days, 10 minutes.
  • Soybeans: Unsoaked, not recommended; soaked overnight, 3-4 hours; sprouted
  • 2-3 days, 1 1/2 hours or more.
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Cooking Winter Squashes
Categories: Digest, Nov., Fatfree
Yield: 1 Servings

x Squash
x Apples
x Cranberries
x Water

Cut open squash (cut in half or into chunks), scoop out seeds. Lay cut-side
down in a baking pan. Peel and core 1 or 2 apples; slice, and scatter the
apple slices in with the squash. Scatter a handful or two of cranberries
around with the squash and apples. If you like your squash a bit moist,
add a tablespoon or two of water to the bottom of the pan (I don't do this;
my husband does). Cover the pan with aluminum foil and bake at 400F for 1
hour, or until a fork stuck into the hard outside shell meets with no
resistance. Scoop the squash out of the rind, scoop up a bit of the apple
and cranberries on the side, and enjoy!

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