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Variations: Add pureed banana squash or carrots to your sauce; use other vegetables such as broccoli, summer squash or Swiss chard; sprinkle top with toasted rolled oats; add roasted sesame seeds, sunflower seeds or whatever else sounds good to you.

BEANS
The general rule for cooking beans is to use 3-4 cups of water per cup of beans. For pressure cooking, use 2-3 times as much water as beans.

In order to insure tenderness, first soak beans overnight. To speed up this soaking time, cover washed beans with water and bring to a boil. Cover, lower flame and cook about 2 minutes. Then let the beans stand for a few hours. Remember that beans are rather difficult to digest and need to be cooked for along time.

To prepare the soaked beans, add them to the required amount of water and bring to a boil. Cover, lower flame and cook for 2-3 hours, depending upon the beans. During the last hour, add salt and cook uncovered so that excess liquid evaporates.

If pressure cooking, lower flame and cook 1-2 hours, again depending upon the beans. Let pressure return to normal, add salt, and continue cooking uncovered until liquid evaporates.

BEAN PATTIES
Cooked beans
Bechamel sauce (see above recipe)
Whole wheat pastry flour

Mix cooked whole beans with bechamel sauce and add enough flour to form a mixture that holds together. Drop about 2 Tbs. at a time onto hot oiled skillet. Pan fry on a low flame until crust is golden brown.

Variations: Instead of using bechamel sauce use any leftover cream. Wheat cream is especially delicious. Lentils can also be used to advantage in this recipe.

LENTILE AND BARLEY
1 cup lentils
1/2 cup barley (soaked overnight)
5-6 cups water
1 burdock (gobo) root (sliced on diagonal)
1 onion (slivered)
1 tsp. sesame oil
1/2 tsp. salt

Saute vegetables in oil. Add to lentils, barley and water. Bring ingredients to a boil, lower flame and simmer, covered, until tender (1-2 hours). Towards end of cooking time add salt.

Variation: Instead of using burdock, add 1/4 bay leaf and a pinch of thyme.

RE-FRIED BEANS
1 cup kidney beans (soaked overnight)
4 cups water
1/4 tsp. salt
1 onion (slivered and sauteed in sesame oil)
2 tsp. sesame oil

Add beans and sauteed onions to water. Bring to a boil, lower flame and simmer 2-3 hours until tender. Last 1/2 hour of cooking add salt and cook uncovered so excess liquid evaporates. When beans are done, puree about 3/4 of them in a Suribachi or blender.

Put whole beans in oiled frying pan and saute for 5 minutes. Mix in pureed beans. Cook until crisp and dry.

Variations: Cook beans with a pinch of thyme and 1/4 bay leaf, or 1 sprig of parsley. Try this recipe using different beans.

SOUP
There are 1001 ways to make soup. Any vegetable or combination of vegetables is a good start. You can use fresh water, soup stock or water reserved from cooking vegetables. For variety, add leftover grains such as barley, rice or millet. Cooked beans and noodles are also a welcome addition to many soups.

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