Although appealing, the bags of dry beans and dry peas on the displays of the grocery store cause a lot of questions in the consumer’s mind. Here is a small guide for whoever wonders how to cook the in bulk sold legumes or in sac1.
The soaking
Dried several legumes have need to soak a certain time in water, to facilitate cooking. and the digestion! To note that the dry lentils and the broken dry peas don’t have need to be soaked. It is necessary to rinse them before making cook them however.
Three methods of soaking exist:
Method " of night" : for every portion of 250 ml (1 cup) of beans, chickpeas or complete peas, to add 750 ml (3 cups) of cold water. To let rest 12 hours in the refrigerator. To empty the water of soaking and to make cook according to the recipe.
Fast method: to respect the same quantities that the method " of night" and to carry the all to boiling point during two minutes. To withdraw fire, to cover and to let rest during 60 minutes (with this method, the legumes absorb as much water as during 15 hours of soaking to the cold water). To empty the water of soaking and to make cook according to the recipe.
Microwave oven: to respect the same quantities that the method " of night", then to put to the microwave in a covered dish. To heat to high intensity of 10 to 15 minutes, then to let rest during 60 minutes. To empty the water of soaking and to make cook according to the recipe.
Cooking
It is possible to make the oven cook the legumes or in a pan, but we will only approach cooking on the stove. To note that 250 ml (1 cup) dried legumes will give, after soaking and cooking, of 500 ml to 750 ml (2 to 3 cups) of legumes.
On the stove: in a sufficiently big caldron, to immerse the legumes already soaked in a good quantity of water, according to the recipe. To carry to boiling point, to cover and to reduce fire to means. To let simmer until they are tender. The cooking time will vary according to the type of legume used, but the best way to value cooking is to taste.
Preparation and cooking according to the varieties of dry legumes
Legumes
Soaking required
Cooking time
Beans
Yes
45 to 60 min.
Broken whole peas Yes No 60 to 90 min. 40 to 45 min.
Whole lentils (green) broken (red) No No 30 to 45 min. 10 to 15 min.
Chickpea
Yes
60 to 90 min.
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