Features of cooking legumes
Peas, beans and lentils are sorted in the same way as cereals, and then washed 2-3 times in cold water. To shorten the cooking time of legumes (except for peas, which are quickly boiled), they can be pre-soaked in cold water (in warm water, they turn sour). In the warm season, the water must be changed periodically (for 1 kg of legumes,2-2. 5 liters of water are required).
When soaked in cold water, lentils swell in 3-4 hours, unshelled peas-in 4-5 hours, beans - in 5-7 hours.
Cereals and legumes should be washed immediately before heat treatment. After washing, the weight of cereals and legumes increases due to the presence of water on the surface of the grains, as well as due to the swelling of the grains. Beans are cooked without salt, in a bowl with a closed lid. Since salt and hard raw water slow down the cooking of legumes, salt should be added only before the end of cooking, and instead of raw water, use boiled water.
For cooking legumes, it is recommended to pour such an amount of water into the pan that it covers them by 1 cm. Further, during the cooking process, you can add hot boiled water to the legumes - this speeds up the cooking.