Are there any types of dried beans/pulses that don't need soaking before cooking? | Mumsnet (2024)

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Are there any types of dried beans/pulses that don't need soaking before cooking? | Mumsnet? ›

Don't worry about soaking lentils, split peas, or black-eyed peas (or cowpeas). Lentils and peas are softer than dried beans. They'll cook within 5 to 20 minutes without any soaking time.

Lentils, shelled peas and some small bean varieties do not need to be soaked. Do not add salt to pulses while cooking because this makes them tough. The cooking time depends on the age and variety of the pulses and the hardness of the water. The harder the water, the longer they take.

I use this method for cooking dried beans for almost every bean variety: black beans, pinto beans, cannellini, kidney, cranberry, and more. However, there are a few exceptions to the rule: Lentils. There's no need to soak these legumes before you cook them!

Dry beans, whole peas and chickpeas need to be soaked before they are cooked. Lentils and split peas do not need to be soaked before they are cooked.

If you are short on time, choose lentils or adzuki beans, which cook quickly and don't need soaking.

Dry beans, whole peas and chickpeas must be soaked because their skins do not readily absorb water. Dry lentils and split peas do not need to be soaked. Rinse before cooking.

Don't worry about soaking lentils, split peas, or black-eyed peas (or cowpeas). Lentils and peas are softer than dried beans. They'll cook within 5 to 20 minutes without any soaking time.

Instant Pot Green Lentils (Perfect, Tender, No Soaking!) With an Instant Pot and about 30 minutes, you can make perfectly cooked green lentils every time!

Unlike most other beans, you don't have to soak red lentils before cooking. Whole lentils typically take 15-20 minutes to cook but split red lentils only take around 5-7 minutes. So easy!

The short answer to this question is no. You don't have to soak your dried beans overnight. We'll get to what you can do instead in a second, but first, a note about why we soak beans. Soaking beans in the refrigerator overnight will reduce the time they have to cook drastically.

Why stop eating legumes? ›

Antinutrients. Legumes contain compounds that some people refer to as antinutrients. These compounds protect the plant from being eaten by animals or insects and from infections. However, when humans eat foods containing these compounds, they can bind to essential minerals and prevent the body from absorbing them.

Red kidney beans are commonly found in stews, salads, chili, and rice dishes. Legume Cooking Methods: Except for lentils and split peas, most legumes require soaking prior to cooking. Soaking decreases the cooking time and make legumes more digestible.

If you don't have time to presoak, don't sweat it– your beans will still be tender and delicious. However, there is one exception: if you're starting with old beans that have suffered moisture loss (Primary Beans defines as beans older than 2 years from harvest), a presoak may help you achieve evenly cooked beans.

Toor dal or yellow pigeon peas are a must-have in Western and Southern India. Rich in protein and folic acid, they're typically sold split and skinned. Like chana dal, toor dal can go from store to table rather quickly, as they do not require soaking.

All dry pulses except lentils, mung beans and split peas need to be soaked – this shortens the cooking time and makes them easier to digest.

Similarly, fava beans are a great bean to eat raw. When they're very young, they can even be eaten pod and all. Mung beans aren't the flashiest legume, but they contain zero lectins and are packed with nutrition. They're great raw but are even better sprouted.

It disturbs the floated pulses and makes them sink. That's why we shouldn't disturb the Water in which pulses are soaked.