Dried Beans, Peas, and Legumes

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
Although many types of vegetables can be preserved through dehydration, beans, peas, and legumes are the most frequent benefactors of this method of preservation. Dehydrated vegetables generally require cooking before they can be eaten, and with most beans, a period of presoaking is also mandatory. For best results, dehydrated products should be used within one year of drying. With beans, cooking times depend on the age of the product, as the longer the period of dehydration, the longer the cooking time required to tenderize them.