Pulses quick questions thread.

nesssie1702

Dried kidney beans need to be soaked and then boiled for at least 10 minutes before they're used in order to destroy the phaetohaemaglutinen poison that's present. If you're using tinned, the tinning process has done this for you already.

I often make a vegetable broth with the premix bags - it tastes great and freezes well for DH's lunches. Tend to chuck in whatever's in the fridge, but normally:

onion
carrot
turnip
leeks
celery
butternut squash
cupful of broth mix (soaked overnight preferrably)
2 litres of stock (I normally use stock cubes)

Chop up the veg quite small, fry the onion off with a bit of oil or butter ( or dry fry if you don't like added fat) then add the rest of the veg, the pulses and the stock and bring to the boil and then simmer for about 20 - 30 mins or until the pulses are soft. SEason to taste with black pepper and salt, if you need more of it, as the stock cubes can be quite salty anyway.

suered

Thanks, both - I'm in the habit of just chucking cans of chickpeas and mixed beans straight into the salad - no cooking at all. Thought it would be the same with aduki but couldn't see anything on the label and just wanted to doublecheck.
I DO have packets of various dried ones that I really MUST get around to using!

moanymoany

suered wrote: »

Thanks, both - I'm in the habit of just chucking cans of chickpeas and mixed beans straight into the salad - no cooking at all. Thought it would be the same with aduki but couldn't see anything on the label and just wanted to doublecheck.
I DO have packets of various dried ones that I really MUST get around to using!

Don't be scared of cooking dried pulses - I used to be, but not now. I always soak either all night or all day. I boil fast for 10 minutes then simmer for how long it says on the packet.

I drain them and use the liquid for soup. When cool I freeze them in 200gram packs.

Re BEAN BURGERS - I use 400 grams cooked beans of any kind - chickpeas are popular in our house. They are absolutely fantastic, wonderful cold in a bun with some chutney. The recipe is flexible, I used a grated courgette instead of carrot when I had none.

suered

Thanks for the encouragement, moany. They've been sitting in the cupboard for so long now it might have to be 24 hour soak and 20 mins boiling

vindalooloo

Hi all,

Sorry if this has been asked before, but do you have to do the 10 minute boil thing for dried marrowfat pease, like you do with red kidney and soya beans? Just got some for the first time and it says to soak overnight in cold water than boil for 10 minutes, then simmer.

I wanted to do a slow cooker beef stew today and thought of doing the soak in BOILING water for an hourr than adding to the stew, but now worried that I might poison myself if I don't boil the things.

Can anyone advise please.

Pink.

Hi vinalooloo,

I don't think toxins are a problem with marrowfat peas but they do take a long time to cook if they haven't been soaked first so it might be best to follow the instructions.

Saying that, a lot of people recommend pre-soaking barley before adding it to the slow cooker but I just bung it into the slow cooker and it's fine.

Pink

nesssie1702

As far as I know, there aren't any toxins associated with dried peas of any kind

retiredlady

I have a large bag of dried marrowfat peas and would like to make pea soup with them. Does anyone know if they would be suitable and would anyone have a recipe - I was planning/hoping to use my pressure cooker.

Thanks
Marion

Than

Penelope_Penguin

retiredlady wrote: »

I have a large bag of dried marrowfat peas and would like to make pea soup with them. Does anyone know if they would be suitable and would anyone have a recipe - I was planning/hoping to use my pressure cooker.

Thanks
Marion

Than

This one is similar to mine

I'll add this thread to the Pulses QQ thread to keep ideas together

Penny. x

rosieben

I just cooked some green lentils for the first time ever. I soaked them overnight, rinsed them well and boiled them quickly for 10 minutes and then simmered till they were softened.

The cooking water was such a disgusting colour that part way through I strained them and put back on in clean boiling water from the kettle. The water went exactly the same sludgy green colour!

Is this normal? and will whatever I add them to, turn that sludge green colour? :eek:

They are cooked now; I rinsed them under another kettle of boiling water and now cooling them before I portion them to freeze.

thanks for any help