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We have a range of dried pulses. Here is some info on how to prepare them.

Presoaking
Most dried pulses need to be presoaked in water before cooking. Cover them with water and leave them for 24hours in the fridge.
If you are in a hurry you can cover them with water, boil them for 5 minutes then leave them to cool and put them in the fridge for a 2-5 hours.

Not all beans need to be soaked. ‘Small’ beans such as red beans, mung/green beans and lentils can be cooked immediately and need not be soaked.

Cooking
After soaking, drain and rinse the beans and then re-cover the beans with fresh water. Cook the beans in unsalted water until tender. Depending on the type of bean they will need between 1-2 hours to become tender.

Do you find that eating beans gives you gas? This is common. Be sure to drain and rinse away the soaking water. This will help prevent gas.

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