Pulses quick questions thread.

freyasmum

I think you use half the weight of canned beans?

So if you need 400g of beans, you soak 200g.

Chell

I've been making Dhal for a few weeks using a recipe from the Jamie Oliver thread.

I read the packet of the split peas for the first time today it says you need to soak them overnight. I've not been doing this before I cook them and I've also not boiled them rapidly for ten minutes. They've always tasted well cooked though.

We are all still alive and not had any poorly tummys.

Do you bother soaking them over night?

Olliebeak

I always soak yellow split peas overnight before using them, as I usually put them in the slow cooker and feel that they cook better if soaked first. Lots of people don't pre-soak though - especially if using a pressure cooker.

I wouldn't worry about not boiling rapidly for 10 mins - I think this only applies to things like kidney beans and one or two other varieties.

Penelope_Penguin

Hi there :beer: I'll add this to the Pulses Quick Questions thread to keep all ideas together.

Penny. x

Olliebeak

Hi chelltune

You may find this site useful. The yellow split pea bit is about half way down the page. It says on here that you don't have to pre-soak them.

http://www.bbc.co.uk/food/get_cooking/cooks_guide/pulses.shtml#subsection_4

hope that's of some use to you .

Ollie

gillaman

Hi Everyone

I always use my pressure cooker when cooking pulses. I do pre-saok though - either pour boiling water over beans and soak for about 2 hours or soak overnight (in case I forget to do it 2 hours before they're needed!). Then I bring to the boil on their own in the open pressure cooker for about 10 mins, skimming any foam, then add all other ingredients and pressure cook. Most beans seem to take about 20 mins but it's best to read your pressure cooker recipe book (if you've still got it). If not, I'll bet there're recipes on the 'net.

fallen_angel_shelley

my DS has decied that he wants to vegi, agian! i'm goin to buy some red lentils and was wondering if anyone has a recipe for vegi spag bol that includes red lentils, please.

shelley x

suered

Dear all, just wanted to check before I poison myself - aduki beans in cans of water - they're ok to just open can and chuck in salad, yes? no?

Thanks

kittiwoz

Dear all, just wanted to check before I poison myself - aduki beans in cans of water - they're ok to just open can and chuck in salad, yes? no?

Thanks

Yes, that's fine.

Re. the question to soak or not to soak the answer is that no beans actually need soaking but it reduces the cooking time. Pulses with skins and larger pulses take longer to cook so benefit more from soaking. You could cook chick peas or beans without soaking but it would take an absolute age. Red lentils cook so quickly there's not really any point soaking. For stuff more in the middle like small lentils with skins or split peas I normally do soak because the reduced cooking time means it saves energy.

Another tip: When cooking dishes that use both lentils and tomatoes or other acidic ingredients either allow a longer cooking time than normal or cook the lentils until they're almost done before adding the tomatoes as acids toughen beans and slow cooking. This can be quite useful though in dishes where you want to keep lentils from going mushy.

maman

So many good ideas on here (and other threads) about using pulses, I think we're creating a shortage. Assuming we don't have access to Asian supermarkets where do you all buy your lentils??