Beans, Peas, and Lentils
Ingredients
Directions
Prepare
Pick over and wash the beans thoroughly.
Soak the beans in 1 quart of water for 12 to 48 hours in the refrigerator.
Change the water if convenient after 12 or 24 hours to remove any rank flavor.
Cook
After soaking, drain the beans and cook them in fresh water until tender.
Add coarse sea salt to taste during cooking.
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
- Provide the main body and starch that become creamy when soaked and cooked until tender.
The step that matters
Soaking the beans. Soaking hydrates the dried beans so they cook evenly and tender. Changing the water helps wash away compounds that cause rank or off flavors.
“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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