Legumes

How to use:
for cooking in a pressure cooker:
- Azuki, Lentils, Black and Red Beans:
1 part of legumes and 3 part of water,
40 minutes of cooking.
- Chickpeas, Cannellini, Borlotti beans, Whole peas:
1 part of legumes and 4 part of water,
90 minutes of cooking.
- Red lentils, Split peas:
1 part of legumes and 3 part of water,
30 minutes of cooking,
do not soak.

Characteristics:
source of protein, calcium and iron.

Cod.1AZU / 1HOK / 2HOK / 1SPEZ /
1LACE / 1CECI / 1PIN / 1LACA / 1LENTIVE
1LARO / 1FARO / 1LALE / 1LEN / 1LENTIRO / 1GRECIA /