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Cooking of Dried Legumes
Dried legumes, with a smooth and creamy texture after cooking, are allowed to simmer in cold water to yield tender Salamanca lentils in 45 minutes, flavorful Pardina lentils in 20 to 30 minutes, and delicate Puy lentils in just 20 minutes.
technique
vegetable
boiled
stew
main dish
Ingredients
Servings:
4

Ingredients

  • Lentils
  • In COLD water
  • Cooking: - Salamanca.. about 45 minutes - Pardina .. 20 or 30 minutes (if not soaked, they will need about 45 minutes) - Puy ……. 20 minutes
Step-by-step Guide

Cooking of Dried Legumes

  • Rinse the dried legumes well under running water to remove impurities and dust residues.
  • Soak the legumes for 8-12 hours in room temperature water; ensure the water completely covers the legumes.
  • Drain and rinse the legumes after soaking.
  • Place the legumes in a large pot with fresh water, leaving about 5 cm of water above the legumes.
  • Bring the water to a boil over high heat, then reduce the heat to medium-low and let it simmer for 60-90 minutes, depending on the type of legume.
  • Check the texture of the legumes towards the end of the cooking process; they should be tender yet firm. Add salt to taste approximately 15 minutes before finishing the cooking.

Larder

  • Store them in a dark and dry place. Ensure that the pantry or cupboard where you store them is well-ventilated to prevent moisture buildup.
  • In summer, it's better to store dry legumes in the refrigerator. This helps maintain them in good condition during the hotter months, preventing spoilage.
  • Dry legumes can be frozen directly (while dry) and taken out when needed for cooking. When removing them from the freezer, allow them to fully thaw before starting the usual soaking process, which lasts about 8-12 hours, and then cook them according to the recipe.

Portions Per Person

  • The dry weight before soaking will be approximately 50 to 70 grams per person. It is important to measure these quantities accurately, as they will increase after cooking. If the ingredient needs soaking, ensure it sits in water for a minimum of 8 hours or overnight for the best result.
  • The amount of fish per person, if bought already cooked, is about 80 to 100 grams per person. This quantity is intended for main courses; if it's a side dish, you can reduce the quantity depending on the meal's context.

Remoulade

  • All dried legumes should be washed with cold water and rinsed well before soaking to remove any possible impurities and dust.
  • All legumes should be soaked for approximately 10 to 12 hours before cooking, except for the small brown lentil, which can be cooked directly without pre-soaking.
  • It is recommended that the soaking water be demineralized and filtered, if possible. This water can later be reused for cooking the legumes, as it retains some nutrients.
  • When soaking chickpeas, a teaspoon of baking soda can be added to help soften them and make them easier to digest.
  • The soaking water should cover the legumes, exceeding them by about three fingers, as we must consider that the legumes will absorb part of the water during the process.
  • The recommended soaking time is about 10 to 12 hours, but this time should not be exceeded to prevent the legumes from losing consistency or becoming too soft.

Cooking

  • Always cook legumes with softened and filtered water to obtain a smoother texture and promote cooking.
  • Cook at a constant low heat to prevent the legumes from breaking, maintaining the temperature around 85-95°C.
  • The amount of water should NOT be abundant; it should only slightly cover the legumes. It is better for the legumes to cook snugly without much movement. To achieve this, place a smaller diameter lid directly over the legumes inside the pot.
  • If a few juniper berries are added inside a small pouch during cooking, subsequent flatulence is avoided. This technique helps to better digest legumes.
  • Never Stir the legumes during cooking to prevent them from breaking; gently shake the pot to evenly distribute the ingredients.
  • Always add the salt at the end of the cooking process, just before serving, to prevent the legumes from hardening during cooking. This advice is applicable to chickpeas, lentils, white beans, and kidney beans.

In Hot water In Cold water In Cold water In

  • In hot water: Bring a large pot of water to a boil. Once it boils, add the necessary ingredients, adhering to the cooking time indicated, depending on what you are preparing.
  • In cold water: Fill a pot with room temperature water. Submerge the ingredients in the water and heat over medium until the water begins to simmer slightly, maintaining it for the recommended time.
  • In cold water: Repeat the same process as in the previous step, ensuring that you use a new pot with clean water and appropriate ingredients, cooking them evenly for the necessary time to achieve the optimal cooking point.

Cooking

  • Preheat the oven to 180°C to ensure even cooking.
  • Place the meat on a baking tray with a drizzle of olive oil, making sure all pieces are well distributed.
  • Roast the meat for 40 minutes or until it is well browned, turning it halfway through to ensure even cooking.

Salamanca.. about 45 minutes Ganxet.. 75 minutes

  • Cook the Pardina lentils for 20 to 30 minutes if they have been pre-soaked. If they have not been soaked, cook them for about 45 minutes.
  • Cook Puy lentils for 20 minutes.
  • Cook on high heat for the first 5 minutes to bring to a boil.
  • Reduce to low heat for the remainder of the cooking. Do not add water. Ensure they continue to boil.

If for the stockpot it is not If it is for the stockpot it is not

  • Cover the pot with a fitted lid to ensure that steam does not escape during cooking.
  • To prevent the ingredients from moving during cooking, place a lid directly on them or cook them inside a cooking bag. Ensure to maintain a constant and low temperature throughout the process for optimal results.

How to Store Cooked Legumes

  • If we don't eat it right after cooking and need to store it for a few hours (or until the next day), it’s best to strain the legumes and store the legumes and the cooking liquid separately. This will help maintain the texture and prevent the legumes from becoming too soft. It is recommended to refrigerate the strained legumes in an airtight container and the liquid in another, keeping them at a temperature of 4°C (39°F) or lower to ensure freshness.
  • If we want to freeze it, it's also better to freeze the strained legumes and the cooking liquid separately. Before freezing, make sure they have completely cooled to room temperature. Store the legumes and the liquid in freezer-safe bags or containers. Remember to label them with the freezing date and consume them within a maximum of 3 months to ensure the best quality.
Recommendations & Tricks
  • To reduce the cooking time, soak the lentils for about 4 hours before cooking them; this is especially for the Salamanca and Pardina varieties.
  • Add a piece of kombu seaweed to the cooking water to enhance the digestibility of the legumes and to add a subtle flavor note.
  • Try not to add salt until the end of the cooking process to prevent the lentils from becoming too hard while they cook.