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Cooking Legumes

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Because dried beans, peas, and lentils are dry and hard, they must be rehydrated—that is, they must absorb water—in order to be made edible. Thus, the primary cooking method used to prepare dried legumes is simmering. Once the beans are cooked and tender, they can be finished in a variety of ways. The recipes in this section give a sample of ways to prepare legumes. Additional recipes are included (Soups) (Salads and Salad Dressings) (Cooking for Vegetarian Diets).

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