Dried Peas and Beans : Glutenfree

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Dried Peas and Beans : Glutenfree

Large quantities of food prepared from dried peas and beans can be indigestible. Limit your intake to 1-2 oz / 25g - 50g dry measure per person / day.

Lentils

Lentils do not need to be soaked before cooking. They become soft and break up when cooked, so they are best used in soups and stews.

Black eye beans

Soak overnight in twice their own volume of water.

Drain and cover with fresh water. Bring slowly to the boil and boil rapidly for ten minutes. Then simmer for one hour.{fontsize 1pt}

Chick peas

Soak overnight in twice their own volume of water.

Drain and cover with fresh water. Bring slowly to the boil and boil rapidly for ten minutes. Then simmer for two hours.

Mung beans

Soak overnight in twice their own volume of water.

Drain and cover with fresh water. Bring slowly to the boil and simmer for one hour. Split mung beans do not need soaking before use.

Haricot beans

Soak overnight in twice their own volume of water.

Drain and cover with fresh water. Bring slowly to the boil and boil rapidly for ten minutes. Then simmer for one and a half hours.

Red kidney beans

Soak overnight in twice their own volume of water.

Drain and cover with fresh water. Bring slowly to the boil and boil rapidly for thirty minutes. Discard the water and cover with fresh water, then simmer for four hours.

Pigeon peas

Soak overnight in twice their own volume of water.

Drain and cover with fresh water. Bring slowly to the boil and simmer for one hour.{fontsize 1pt}

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Ingredients: Dried Peas and Beans : Glutenfree

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Instructions: Dried Peas and Beans : Glutenfree