How do I Prepare Legumes?
- 1). Rinse the dry legumes by placing them in a a colander and running cold water over them. Remove any withered legumes or any with insect holes.
- 2). Soak your dried legumes. Place the rinsed legumes in the stock pot and add 3 parts room temperature tap water to 1 part legumes. One cup of dry legumes will yield two to three cups of cooked legumes. Bring to a boil and continue to boil for a full three minutes. This "long" method of soaking will hydrate the legumes and also remove most of the gas that legumes can cause in many people.
- 3). Remove from the heat and place the lid on the pot. Leave the legumes sitting on the stove, cooling overnight.
- 4). Rinse the soaked legumes first thing the next morning. Put the legumes into a clean pot and season them with salt, pepper and other spices as you wish. Add three times the water to the amount of legumes you have now. Bring to a boil, then cover and simmer for one hour. Add up to two cups of water during simmering, if needed, to keep the legumes covered with water.
- 5). Check the legumes after one hour to see if they mash between your fingers. If not completely soft, simmer 15 more minutes and check.
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