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Home Cooking 7

Basics of Cooking Legumes

cor | Jan 2, 200812:29 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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