Beans, Peas, Lentils, and Slow Cookers

Use this chart to make your own ready to use beans and skip the loads of sodium in canned beans.

Black Beans - Full flavored, perfect in soups and stews= Cook 1 lb. dried beans in 7 cups water about 8 1/2 hours on low.

Black-eyed peas - Earthy flavor; used in the classic dish Hoppin' John= Cook 1 lb. dried beans in 6 cups water about 6 1/2 hours on low.

Red Kidney beans - Meaty flavor, mealy; good in chilis, red beans and rice= Cook 1 lb. dried beans in 8 cups water about 10 hours on low.

Split peas - creamy texture; great in hearty soups (especially those made with ham)= Cook 1 lb. dried peas in 6 cups water about 6 hours on low.

White kidney beans - richly flavored, creamy; good in soups and salads= Cook 1 lb. dried beans in 6 cups water about 6 1/2 hours on low.

Lentils - Brown, green, and red; common in ethnic dishes and purees= Cook 1 lb. dried lentils in 6 cups water about 4 hours on low.