Legumes

White beans come from the flowering plants of the legume family.

get proteins and nutrients back in the soil

There is the opinion that cooking would be faster; I did not notice this effect.

According to dictionary (dot) com, legume has two pronunciations: LEG-yoom and li-GYOOM. It allows for accenting either the first or second syllable, but makes to acknowledgement of the often heard (legoom) pronunciation.

The bacteria fix nitrogen by converting it to ammonia and nitrates which the plant can absorb and use to build its nitrogen containing molecules such as amino and nucleic acids.

In return it offers some of its own sugars to the bacteria to cover their needs. It's a trade off between biologically usable nitrogen and sugar

Hi: I found, you bring a pot of salt water to boil. submerge yellow beans ( perferably in a basket) into the boiling water for three minutes. Take the blanched yellow beans out of the pot of boiling water and immediately put them in a pot of ice cold water. Let sit until beans are cold to touch. Lay out on clean dish towel and pat dry. We used vaccum seal bags and this works wonderful, for storage and preservability. Good Luck. Albert & Edna

One normal size can would do 2-3 people, depending on how big a portion they want.

just dont add beans

Dutch chocolate ____________________________________________________________ The cocoa press allowed cocoa butter to be used in cosmetic items such as soaps and lotions. The cacao that was left without the butter is called rock cocoa which is ground further into a powder. This powder with sugar was used to make hot chocolate. This invention was the catalyst in cocoa technology that brought inexpensive, affordable chocolate into the marketplace. The cocoa liquor and butter could be sold for high profits to cosmetics and food companies. It was Van Houten's invention of alkali processing that was used to treat the pressed cocoa that produced Dutch processed chocolate. For more info search under "What is Dutch processed chocolate?"

Legumes usually produce seeds within a pod, including peas, beans, lentils, soybeans, peanuts, and tamarind.

Legumes are not consumers, they are producers. Legumes are PLANTS. Thus they don't eat anything.

No. Once the food reaches between 42 and 140 degrees, it comes into the
danger zone. Serve it hot, or chill it and serve it cold. Or chill it and reheat
later. Don't leave it sitting around at room temp.

This from Wikipedia:

The temperature range in which foodborne bacteria can grow is known as the danger zone. This is typically considered to be between 40°F (4.4°C) and 140°F (60°C)[1], though often 45°F (7.2°C) is considered the lower temperature of the range. According to the 2005 FDA Food Code, the danger zone is defined as 41°F - 135°F (5°C - 57°C). Potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness, and food that remains in this zone for more than four hours must be discarded.

It'll show the month and year of experation on the bottom of the package

Wikianswers.com isn't the best website to search senzu beans even if strangers give you better information. use a good cooking website or type it on google, you would find a much better answer.

Jicama is considered a legume and is sometimes called a mexican turnup. Also known as Heekamah.

grill it with some chopped vegetables (peas, zuchinni, tomatoes, BELL PEPPER, etc...) add pepper and salt for taste

Not sure what type of beans your referring to so ill throw the only one i can think of off the top of my head.. coffee beans... brazil.

i have the same questions but i am trying to fix it in my research i could see that is a excess of water then sprouts can not breathe well or they don't have aught air ventilation hope this help i post when find the 100% answer regards from Mexico

If you have 60 beads, you can make 3 bracelets with 20 beads each and all of the beads will be used.