Just purchased beans don’t “need” a soak, but soaking them will shave at least half an hour off the cook time, if not more. Add the beans and their soaking water to a pot, along with your ...

To cook dried lima beans: Rinse beans off and sort through them, discarding any stones. Then bring the batch to a boil in salted water, and boil for about 10 minutes.

Preheat oven to 375 degrees. Line dough with foil, fill with dried beans or rice and bake for 15 minutes. Remove foil ...

Put beans and water or stock in the slow cooker and cook on high for 3 to 6 hours, or on low for 6 to 10 hours. Black eyed peas will be on the shorter end of that timeframe, while chickpeas will ...

The corn is sweet, the beans are tender and quick dishes that require minimal cooking are necessary when the temperature outside is scorching hot.

"Their taste and textures differ significantly," says Welsh. "Cooked fresh peas taste vegetal—almost leafy—and lima beans taste earthy and starchy. Favas, however, are grassy, yet creamy." ...

Lima beans appear to get their name from the capital of Peru in Central America, where people have apparently been cooking them since 800 B.C.

Put beans and water or stock in the slow cooker and cook on high for 3 to 6 hours, or on low for 6 to 10 hours. Black eyed peas will be on the shorter end of that timeframe, while chickpeas will ...