A variety of soaked and cooked beans and legumes, along with brown rice, provided in limited amounts help provide protein.

Place the beans, soaked or otherwise, in a saucepan and add about four cups of water.

Add the soaked beans and saute for 3 minutes, coating the beans with the oil and spices.

Drain the soaked beans.

Overnight soaked beans put in cold water, add butter and laurel leaf, then boil.

Add lamb mixture, soaked beans and their liquid, stock and soy sauce.

She drained her soaked beans and added them to a big saucepan, where diced carrots, onions and pork belly were already sizzling in duck fat.

Simmer the soaked beans for about 1 hour and 30 minutes, until tender.

Wash the soaked beans and place in a heavy pan.

Place the soaked beans, carrot, onion, celery and garlic in a heavy saucepan.