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Basics of Cooking Legumes

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Basics of Cooking Legumes

c
cor | | Jan 2, 2008 12:29 PM

I cannot seem to cool things like black eyed peas, lentils, crowder peas, etc on the stove without the flavor coming off really bland and underseasoned or completely overdone.

What is a fool-proof, basic way to cook stuff like this? Spices to add to the pot, etc?

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