Cooking Legumes

It’s both practical and economical to cook legumes in quantity so you’ll have different types on hand whenever you want them. Freeze individual or meal-sized portions of cooked legumes in labeled ziplock bags or glass jars for as long as six months.

One option is to invest in a slow cooker, pressure cooker, or multi-use programmable pressure cooker and follow the instructions that accompany it for cooking legumes. If you prefer to cook beans on the stove top, the following are our recommendations: