Instructions: Black Beans

Full-flavored, used in soup and stews. In slow-cooker: 1 lb dried beans, 7 cup water; cook 8 1/2 hours, low heat.

Black-Eyed Peas

Earthy flavor, used in classic dish Hoppin John. In slow-cooker: 1 lb dried beans, 6 cups water; cook 6 1/2 hours, low heat.

Kidney Beans

Meaty flavor, mealy, good in chili, red beans and rice. In slow-cooker: 1 lb dried, 8 cups water; cook 10 hours, low heat.

Split Peas

Creamy texture, used in hearty soups, often with ham bone. In slow-cooker: 1 lb dried, 6 cups water; cook 3 1/2 hours, low heat.

Cannellini Beans

Richly flavored, creamy, good in soups and salads. In slow-cooker: 1 lb dried, 6 cups water; cook 6 1/2 hours, low heat.

Lentils

Brown, green, red, used in ethnic cooking, purees. In slow-cooker: 1 lb dried, 6 cups water, cook 3 1/2 hours, low heat.

Chick-Peas

Nutty taste, firm, used especially in falafel and hummus. In slow-cooker: 1 lb dried, 8 cups water; cook 10 hours, low heat.

Sally Eisenberg

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