you forgot to soak legumes but don’t want to give up a delicious and steaming soup? You want creamy pasta and beans, but you didn’t have time to leave the pinto beans to soften? When it comes to dry legumes, soaking is an important step moisten the fibers and starches, to make them softer and easier to handle: lentils, peas, beans and all kinds of beans, but since it is a long procedure, it is important to organize yourself in time and not cut back until the last minute. But what if we forget to do it? Can this be removed? Do not worry, reliable alternatives to classic soaking Here are some to try on dry beans: here are some that are simple and effective.
1. Pre-cooking in the oven
A simple method and effective in obtaining well-hydrated and ready-to-use beans in a short period of time without getting wet does bake them in the oven. All you need to do is arrange the legumes on the baking tray, well spaced and without overlapping. cover them with a finger of wateradd spices (it is recommended to add only at the end, not salt) and cook. 60-70 minutes at 160 ° C. By the end of cooking, the water should have completely evaporated and the beans will be soft and ready to use in your recipes.
2. Precooking in a pressure cooker
to avoidwetting of legumes you can choose to use a pressure cooker, one of the tools that can really make a difference in the kitchen. How to do? Place the beans in the pressure cooker, being careful not to overfill the pot, add a tablespoon of extra virgin olive oil (this will prevent the foam valve from clogging during cooking) and cook. How much? It takes 30 minutes for beans, the lentils need only 20 minutesi peas 25 And pea needed 40 minutes. The pressure cooker method is not recommended for beans, it is better to choose other methods to perfectly cure spring beans.
3. Pre-cooking in a traditional pot
Between all methods probably the fastest, but also what allows to preserve more taste of legumes: also known as precooking in a pot quick soakingconsists of cook in boiling water later chill the beans for 2 or 4 hours. Wash the legumes e cook them for 2 minutes in boiling water without salt, remove the pan from the heat and leave them Rest for 3 hours for beans and peas, an hour or two for lentils and 4 hours for beans. After the required time, you only need to change the water, add the flavorings you prefer and continue with the recipe.