Sweating beans can decrease cooking time, and it also creates the famous “gas” that many people associate with legumes. If you choose to go for a rapid cooking method, add BEANO at the end and you won’t have that bloated feeling. Soaking and rinsing beans removes most of the gas.

Cooked beans freeze well. If you plan to freeze the beans, consider using less water and freezing them in wax or plastic bags. Then you can easily get them out of their container for reheating.

Uncooked, soaked beans can be frozen in bags for use later. Soak several bags while you’re at work, drain and freeze. That way, they’re ready for final cooking when you get home.

Beans, like Tofu, absorb the flavors that have been added to them and can be a great compliment to whatever else you’re serving. Vary the herbs in this dish to match your other dishes. In addition to Douglas’ wonderful alternatives, here’s some other suggestions. Let your imagination go wild (not you, Kelly):

— Increased Tarragon in the beans compliments egg-based dishes, like quiche and souffle.

— Fresh dill and capers atop the soup can accent a light dinner than includes strips of smoked salmon and cucumber.

— As a vegan alternative on Thanksgiving, that is way better than Tofurkey, season beans with sage, thyme, and rosemary, then add sweet potatoes and parsnips.

– Lentils made with less water may be pureed with sauteed mushrooms, and served as healthy alternative to pate. And, for your zealots, it’s vegan!

Other methods of cooking don’t require a crock pot. ‘Sweat’ (low heat in a heavy covered pot) the lentils with a fine dice of carrots and onions and a can of drained tomatoes.

Sweating prepares the lentils for a final 30 minute cooking — avoiding pre-soaks and crock pots. The actual time for sweating is only 15 minutes. The ‘French’ or green lentils work better for this process – completely holding the bean together and yet give a soul satisfying chewable mouth appeal.

A variation on the lemon is to float a tablespoon or two of quality balsamic vinegar over the plated product – in addition to a medium chop of fresh parsley.