Dried beans, peas and lentils, otherwise known as legumes or pulses, are the seeds of mature, fresh beans that have been dried. One of the oldest cultivated crops, dried beans are an excellent source of protein, dietary fiber and complex carbohydrates. Legumes are a vital and healthy staple in many cuisines around the world.
Regardless of which type you choose, incorporating these highly nutritious and versatile beans into your regular diet is an easy and inexpensive way to expand your cooking repertoire.
In this lesson, you will learn how to buy and store dried beans. You will learn how to prepare them for cooking and the advantages of and the various methods in which to soak them. You will also learn how to properly cook and test beans for doneness.
Once you learn how to bring them to an edible state, which is extremely easy to do, you will learn simple ways to incorporate them into an endless number of dishes. They can be transformed into hearty and luscious soups or they can simply be added to dishes for texture and flavor. Beans also make great salads, sides and can also be pureed to make many delicious dips.
At the end of this cooking school lesson, you will be able to:
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In partnership with:
Northwest Culinary Academy of Vancouver
