BEANS, PEAS, LENTIL & CHICKPEA RECIPES
1 cup dry beans makes 2-1/2 cups of cooked beans.
Beans are a good source of protein to use instead of meat. Serve with bread, pasta, rice, corn tortillas, or cornbread.
. If beans foam over while cooking, add a little oil, and leave lid off.
4 Easy Steps for Cooking Dry Beans:
1. Rinse beans and remove "rocks."
2. Put beans in a pot and cover with unsalted water.
3. Soak beans overnight OR use quick soak method. Boil for 2 minutes, turn heat off and let soak 1 hour. Drain off soaking water. Cover with fresh water.
4. Cook until tender. Add meat and salt, if desired and heat thoroughly to blend flavors.
Cooking Times:
Split peas, lentils (do not soak) = 30-45 minutes
Lima beans = 1 hour
Great Northern, small red and white = 1-1/4 to 1-1/2 hours
Kidney, pinto, navy = 2 hours

NORTHWEST LENTIL CHILI

1 can (32 oz or 4 cups) tomato juice
2 cups diced, raw potato
1 can (15 oz) garbanzo beans
1 cup USA lentils, washed
1 cup diced carrots
½ cup diced onion
2 tbsp chili powder
2 tsp beef bouillon granules
1 tsp crushed basil
2 cloves garlic, minced
Combine all ingredients in a Dutch oven and bring to a boil. Reduce heat and simmer, covered, about 30 minutes or until lentils are tender. Makes 10 - 1-cup servings.

SPLIT PEA SOUP WITH GREEN HERBS

1 pound USA split peas, rinsed
2 quarts chicken stock or broth
1 large leek, chopped
1 tbsp lemon juice
1 tbsp sugar
1/8 tsp thyme
1/8 tsp marjoram
1 pinch nutmeg
3 tbsp parsley, chopped
5 oz. spinach, washed or chopped, or frozen
Salt & pepper to taste
Combine split peas, chicken stock, leek, lemon juice, sugar and spices. Cook slowly until peas are soft (45-60 minutes). Whisk or blend peas until pureed. Ten minutes before serving add spinach and parsley. Adjust consistency, season to taste with salt and pepper - enjoy! Serves 8-10.

GRANDMA'S BEANS
(Submitted by Jean Larson)

1 lb. hamburger
1/8 cup onion, chopped
Season meat with Lowry's (or other) seasoning such as salt, pepper, garlic, and poultry seasoning.
2 - 31 oz .cans Van DeCamp's Pork & Beans
2 tsp mustard
2 tbsp ketchup
2 tbsp brown sugar
Brown the hamburger with onions and seasonings. Drain off fat. Add meat to pork and beans, mustard, ketchup, and brown sugar in a 3-quart casserole. Bake at 350 degrees for 30 minutes or until hot and bubbly. May also be heated in a crockpot.

RED BEANS & RICE
("Eating Well for Less," WA State DSHS, pg. 16)

2 cups water
1 tsp salt
1 cup uncooked rice
½ small onion, chopped
1- 16 oz. can kidney beans
1 tbsp chili pepper, optional
1/8 tsp pepper, optional
Boil water. Add salt, rice and chopped onion. Turn heat to low. Cover pan and cook gently until rice is tender, about 25-30 minutes. Drain beans and stir into rice. Sprinkle with pepper if desired. Heat over low heat for 5 minutes to blend flavors. Serves 4.

CHICKPEA DIP
From "Recipes and Tips for Healthy, Thrifty Meals," US Dept. of Agriculture, Center for Nutrition Policy and Promotion", May 2000, pg. 54)

1 15-1/2 oz. can chickpeas, drained
2 tbsp vegetable oil
1 tbsp lemon juice
2 tbsp onions, chopped
½ tsp salt
Mash chickpeas in a small bowl until they are smooth.
Add oil and lemon juice; stir to combine.
Add chopped onions and salt.
Serve on bread or crackers.

BEAN SALAD SEVEN
(Submitted by Liz and Gordon Bawden)

1 small can cut green beans
1 small can cut wax beans
1 lb can red kidney beans
2 tbsp minced onion
¼ cup salad oil
¼ cup vinegar
2 tbsp chopped chives
salt & pepper
Combine all ingredients and toss. No need to moisten onions beforehand. Just as good or better the second day; will keep for a WEEK!

HAMBURGER VEGETABLE LENTIL SOUP

1 pound hamburger (brown until crumbly)
1 can (46 oz) V8 (or use 5-3/4 cups of tomato juice)
4 cups water
1 cup USA lentils, rinsed
1 cup diced carrots
1 cup diced cabbage
1 cup chopped celery
½ cup chopped onion
1 tsp salt ½ tsp pepper
1 tsp green pepper or green pepper flakes (optional)
1 bay leaf
Bring water to a boil in a large soup pot. Add vegetables and other ingredients and bring to a boil again. Combine hamburger and reduce heat. Simmer 1-1/2 hours. This soup freezes well. Serves 6.

HARRY'S BEAN SOUP
(Submitted by Liz Bawden)

Soak 2 lbs. of beans overnight, drain, and wash. Add 2 quarts of new water and cook 2 hours. Add salt and pepper, and 28 oz. can of chopped tomatoes, chopped onion, and hot pepper flakes and chopped smoked turkey (I use the 1 lb. sausage you find in your local grocery store that is vacuum packed.) Quantities to fit your desire and taste. Boil and simmer for 45 minutes. 6 servings.