Preparation of Hydrated Dried Legumes Recipe

How to make it

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• The Rapid Boiling Method:
• This involves picking, washing and draining the legumes; adding water until the level is 2 inches over the top of the legumes; bringing the legumes to a full rolling boil for 2 minutes; removing from the heat, covering and allowing to the legumes to hydrate for 1 hour.
• The Overnight Soaking Method:
• This involves picking, washing and draining the legumes, adding water until the level is 2 inches over the tops of the legumes; covering the legumes and allowing the legumes to hydrate overnight.
• Special Instructions about legumes:
• Always use as fresh dried legumes, as you can find; old tough legumes will never become tender with cooking.
• Legumes are covered with an outer shell or skin and there are some considerations to prevent these shells from becoming tough.
• Do NOT salt the legumes until the outer shells are cooked and tender. But always add the salt prior to the end of cooking or the legumes will not taste properly seasoned.
• Do NOT add acidic substances, such as tomatoes or vinegar, to the legumes until the outer shells are tender.
• Hard water may retard the cooking of the outer shell and cause toughness, also.
• Cook the hydrated legumes in any recipe as directed.