An astute 52er was cooking lentils recently and decided to deviate from the recipe by following Chef Judy Roger's technique of cooking lentils in wine. So I am preping chickpeas for a few 52 recipes and i'm wondering about cooking some in wine. Has anyone tried that? Does the 'no-acid til beans have been cooked' rule for dry beans- not include dal/lentiils? Thx much!
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