Cooking pulses: beans, lentils and chickpeas

In short: Dried beans and chickpeas are usually soaked overnight and then cooked until soft, while lentils normally need no soaking. Pulses must always be cooked thoroughly, as many of them are hard to digest or harmful when raw.

In more detail: During soaking the seeds absorb water, which shortens the cooking time and helps them cook evenly. The cooking time depends on variety, age and size, so tasting is more reliable than any fixed time.

In detail

• Do not eat raw: Raw beans contain lectins such as phasin, which can cause symptoms. Only thorough cooking makes them safe to eat; kidney beans in particular should boil vigorously for a while.
• Soaking: Cover beans and chickpeas with plenty of cold water and leave them to swell for about eight to twelve hours. They become noticeably larger.
• Soaking water: The water is usually poured away and the pulses are rinsed before being cooked in fresh water.
• Lentils: Red and yellow lentils break down quickly and suit soups and dal. Brown, green and Puy-style lentils tend to keep their shape and work well in salads.
• Acid and hardness: Acids such as tomatoes or vinegar and very hard water can slow down softening. It is therefore better to add acidic ingredients towards the end.
• Skimming foam: Foam made of protein and starch often forms when the pot comes to the boil. It is harmless but can be removed with a ladle.
• Pressure cooker: It shortens the cooking time considerably. Follow the quantities and times in the manual so that nothing boils over or blocks the valves.
• From a tin: Tinned pulses are already cooked and can be used straight away. Rinsing them reduces salt and cooking liquid.
• Storage: Cooked pulses freeze well in portions and can later be used in soups or stews (suppen-und-bruehen-grundlagen, gewuerze-und-kraeuter-grundlagen).