Preparing pulses

Canned beans… because they’re convenient, right?

Well, with a little forward planning, you can sort yourself out with convenient packages of prepared pulses all ready to go in meal-sized portions that suit your needs ūüėČ

Brace yourself for saving lots of money, and substantially reducing the amount of waste packaging your household chews through…

Directions:

Amateur tip: buy your beans from any bulk dry-goods store that allows you stock up on as much or as little as you need, and fill up your own containers.

  1. Measure out desired quantity of dried beans into a bowl, and half fill water until the beans are well and truly submerged
  2. Leave to soak for bean-appropriate period of time (see below)
  3. Drain off water (never cook your beans in the same water you soaked them in – this will only lead to uncomfortable flatulence!)
  4. Boil on stove for appropriate bean-period of time (see below)
  5. Drain off water and leave beans to cool
  6. Box up in meal-sized portions
  7. Whack them in the freezer for use as and when needed

How long do I have to soak and pre-cook my beans?:

Well, it depends which kind of bean we’re talking about….

  • Chickpeas:¬†
    • Soaking – Minimum:¬†6 hours | Ideal: overnight
    • Pre-cooking: 1 hour
  • Kidney beans:¬†
    • Soaking – Minimum:¬†6 hours | Ideal: overnight
    • Pre-cooking: 1 hour
  • White¬†beans (lima beans):¬†
    • Soaking – Minimum:¬†6 hours | Ideal: overnight
    • Pre-cooking: 1 hour
  • Black beans:¬†
    • Soaking – Minimum: 8 hours | Ideal: overnight
    • Pre-cooking: 2 hours
  • Brown lentils:
    • Soaking – Minimum: no need to soak¬†| Ideal:¬†30 minutes before cooking
    • Pre-cooking: None needed
  • Red lentils (whole):¬†
    • Soaking – Minimum: no need to soak¬†| Ideal:¬†30 minutes before cooking
    • Pre-cooking: None needed
  • Red lentils (split):¬†
    • Soaking – Minimum: no need to soak¬†| Ideal:¬†really, no need to soak!
    • Pre-cooking: None needed

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