Legumes

How to Cook Dried Legumes

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Lesson Goals

Learning how to cook dried beans, peas and lentils, otherwise known as legumes or pulses, is a great way to access an inexpensive and excellent source of protein, dietary fiber and complex carbohydrates. Despite their great benefits, people often overlook them because they don’t know how to cook them.

In this lesson, you will learn how to cook dried beans, peas and lentils – all the way from soaking to testing for doneness. You'll see just how simple it is to cook dried beans, peas and lentils, such as pinto beans, navy beans and black beans and how to incorporate this highly-nutritious and readily-available food into your diet.

At the end of this cooking school lesson, you will be able to:

  • understand how to buy and store dried legumes
  • prepare beans for cooking by sorting and rinsing
  • identify three methods for soaking beans
  • properly cook and test beans for doneness
  • identify a variety of dried legumes

Pre-requisites

In partnership with:
Northwest Culinary Academy of Vancouver