Cooking Legumes

Because dried beans, peas, and lentils are dry and hard, they must be rehydrated—that is, they must absorb water—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 in Chapter 10 (Soups), Chapter 22 (Salads and Salad Dressings), and Chapter 27 (Cooking for Vegetarian Diets).