Pulses quick questions thread.

Wee_Bargain_Hunter

Hi, about to cook some soup but have run into a problem. I've got a packet of soup mix + it says on packet that they have to be simmered for 2 hours after boiling! The mix contains pearl barley, yellow + green split peas + red split lentils. Will i just forget about them for now and save for a day i've got more time? Thanks

Wee_Bargain_Hunter

Wee_Bargain_Hunter wrote: »

Hi, about to cook some soup but have run into a problem. I've got a packet of soup mix + it says on packet that they have to be simmered for 2 hours after boiling! The mix contains pearl barley, yellow + green split peas + red split lentils. Will i just forget about them for now and save for a day i've got more time? Thanks

Hi there, I've still got the mix. Does anyone have any ideas about how I could prepare the lentils etc in advance so that I can use them the next time I'm having soup?
Thanks

Gingham_Ribbon

Ah sorry it took so long to get back to you. Soak them overnight and rinse well. Bring to the boil and allow to simmer for an hour and check. If they don't have whole green peas in they probably won't take as long as 2 hours. Even if they have, if they've been soaked plenty in advance I wouldn't have thought they'd take quite that long.

candygirl

This is probably in the wrong place, but i've just had a clear out n found loads of bags of lentils, chick peas etc that have gone past their use by date.will they still be ok or not? I'm not bothered if I have to chuck them away but it seems a waste if they'll be ok:D

purpleivy

I think it would be worth cooking them, you might need to do them 'well' and use them in soup or something, SOmetines they toughen with age.

candygirl

purpleivy wrote: »

I think it would be worth cooking them, you might need to do them 'well' and use them in soup or something, SOmetines they toughen with age.

Ok i'll use them, but if you don't see me for a few weeks........lol:rotfl: :rotfl:

Wee_Bargain_Hunter

Gingham_Ribbon wrote: »

Ah sorry it took so long to get back to you. Soak them overnight and rinse well. Bring to the boil and allow to simmer for an hour and check. If they don't have whole green peas in they probably won't take as long as 2 hours. Even if they have, if they've been soaked plenty in advance I wouldn't have thought they'd take quite that long.

Oh no worries Gingham Ribbon. I didn't mind doing without- it was the OH who had bought them! I'm learning to like them in soup, haven't quite got there yet! When you say check them, how do you know all the different types are ready?
Thanks

mrs-moneypenny

quick question about the bags of dried mixed beans that need soaking overnight, would it be ok to soak the whole bag thne freeze them in useable quantities so they can be used from the freezer?instead of soaking small amounts as i need them. I forget i want them the night before.

i hope this is the right place to post

Seakay

Freezing soaked beans would be fine, as would freezing cooked ones. The problem with mixed beans is that they require different soaking and cooking times, so if you use them in eg a soup it can be difficult to fish out one of everything to make sure.

Penelope_Penguin

Peem wrote: »

Does anyone know what the equivalents are between dried pulses and canned ones?

EG when a recipe says "soak 100g dried chickpeas", how much is this when using canned precooked/soaked ones?

I always use cans (I know dried are cheaper/better, but I am not that organised) and it would be good to know the comparison. Once I've made a recipe and understand the proportions it's ok, but often first time through I find it hard to know what I'm aiming for IYSWIM.

thanks

Does anyone know the answer to this, please I'm wanting to make some bean burgers. The recipe calls for 2 cans of beans - what weight of dried beans will that be?

Penny. x