Ingredients
1 no ingredients
Directions
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.
Servings: 1 servings
Cooking Times For Legumes Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is possible to trace the history of `recipes` way back into distant history, certainly as far as the Egyptians, and quite possibly further than that. However, generally, these early recipes were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, is a series of stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Later on, in The time of the romans 25BC a roman called Apicius created a collection of scripts describing recipes enjoyed by wealthy roman citizens. In his works, he describes how the meals were separated into hors d`oeuvre, main course and afters, something we still use today. This early Roman chef tells us how the Roman cooks used many herbs, including a few you will know such as thyme, mint and parsley. Over the succeeding few centuries, the upper classes competed with each other to serve up the most exotic banquets, and consequentially cooks and their recipes were highly sought after. However, it wasn`t until the nineteenth century that cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, verifying, and writing down popular recipes of the day. The TV revolution gave us cooking programs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Cooking Times For Legumes recipe.
