All legumes Like broad beans, chickpeas and beans, they must be soaked before cooking; This causes them to soften when hydrated and they take a certain amount of time. In addition, there are cooking tricks to help them finish well and retain their flavor.
If it is the first time that you are going to prepare them, We tell you how to soak and cook them correctly so that they are delicious.
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How to soak legumes
There are two ways to do it: with a short or long soak:
- Rinse and cover the legumes with cold water and leave them at room temperature overnight.
- If you soak dried lentils or peas, just it is necessary to leave them 10 minutes.
- Drain and replace the water before cooking.
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- Cook them in enough water, when it boils, reduce the heat to medium heat and cook for 5 minutes. Then let them soak for only 1 or 2 hours, drain, rinse and cook.
- The cooking process depends on its quality, type and maturity. Cook them in a large saucepan with enough cold water to cover them.
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How to cook legumes and keep their flavor
- To preserve the beans, store them in containers with a tight lid.
- It is convenient to consume them within a few weeks of having bought them, because as they get old, they take longer to cook.
- If you add a teaspoon of vegetable oil to the water where you are going to cook the legumes, it will not foam.
- Dried lentils and peas are the only legumes that do not require soaking before being cooked; In addition, they take between 45 and 50 minutes to cook; the others, between two and three hours!
- One way to counteract the production of intestinal gas caused by eating beans is to add a piece of ginger to the cooking water.
- According to scientific studies, the beans that cause less gas are black, pinto and soybean.
- Cook the legumes in large pots because as the cooking process progresses, they increase in volume and the water spills over the stove.
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