Beans, Peas, and Lentils
Ingredients
Directions
Prepare
Pick over and wash the beans well.
Soak the beans in nearly 1 quart of water for 12 to 48 hours in the refrigerator or a cold place.
Change the water if convenient after 12 or 24 hours to remove any rank flavor.
Cook
After soaking, cook the beans until tender.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Beans
- Their starch and protein soften during cooking to give a tender, creamy texture.
The step that matters
Soaking the beans. Dried beans must absorb water during soaking so they cook evenly and in less time. Changing the soaking water removes compounds that cause a rank flavor.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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