Pulses & Beans

For those time when the Vegetarians and Vegans want to get away from the more carnivorous types.

Pulses & Beans

Postby Zosherooney » December 6th, 2017, 3:33 pm

I have over the years cooked a numerous amount of pulses and found they seem to vary enormously with cooking times. I am presently cooking some pinto/rose coco beans that are taking forever to soften. Soaked for a day they have now been boiling for one and a half hours and still have too much resistance. Is it just me or what ??
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Re: Pulses & Beans

Postby Suelle » December 6th, 2017, 5:21 pm

I think pulses dry out more in storage, so although they might not look much different, they need more soaking and cooking to rehydrate them.

Especially if you're using some that you've had at the back of the storecupboard for a couple of years! Guilty, m'lud! :oops: :D
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Re: Pulses & Beans

Postby StokeySue » December 6th, 2017, 5:53 pm

Yes,my first thought is how long have you had them? They do seem to lose the ability to soften completely in the end
Chickpeas have always seemed to be the worst
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Re: Pulses & Beans

Postby Catherine » December 7th, 2017, 12:35 am

Agreed could be the age of the beans. I have found that batches of the same bean or pulse vary enormously in cooking time. I think its a case of keep testing as they cook and accept they are done when done. Oh and don't add salt to the water
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Re: Pulses & Beans

Postby Zosherooney » December 7th, 2017, 7:36 am

Thanks Catherine, I learnt the salt trick many decades ago.... :rolleyes: The pinto beans finally did soften. They are now relaxing in a bath of lush mole !
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Re: Pulses & Beans

Postby scullion » December 7th, 2017, 9:43 am

Well, that's one way of solving the molehill problem.
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Re: Pulses & Beans

Postby earthmaiden » December 7th, 2017, 1:31 pm

:lol: :lol:

I agree about age - but the larger pulses do seem to take a while. some think that a pinch of bicarb helps but I don't know if it ruins the nutrients. Thank goodness for the tinned variety ... no more steamy kitchen ;) .
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Re: Pulses & Beans

Postby TeresaFoodie » December 7th, 2017, 1:40 pm

:lol: :lol:
I either win, or I learn
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Re: Pulses & Beans

Postby StokeySue » December 7th, 2017, 2:53 pm

I don't think bicarb ruins the nutrients in pulses, just in green veg. It does tend to make the skins come off I think
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