Don’t be put off by cooking your own peas and beans, you don’t need elaborate soaking charts, just use your intuition. The smaller the bean, the less soaking time it will require.

Freshly soaked beans taste way better, it’s monumentally cheaper, and incredibly easy and fast, really. When I finally realized how much better it was I kicked myself for having purchased canned peas all these years. The night before you want to make soup, chili or hummus, just throw a cup of beans in a pot of water and forget about them!

The next day, throw off the soak water and simmer your peas or beans in fresh water on medium heat until tender. Then refrigerate them in a glass jar or container until you need them.

How will you use them?

Quick Winter Vegetable Soup with Pasta and Chickpeas
Heavenly Garlicky Hummus
Alix’s Chickpea Curry

© 2010 Lisa Robbins, BScHN, RHN, CTT

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