When is what cooked?

Whether dried peas, canned white beans or dry red lentils - the cooking time is very important for the success of pulses. Here you can find out how long peas & co. should cook in the pot.

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via steffen.gippner
02/21/2017, 14:30
Damit Erbsen, Bohnen und Linsen gut gelingen, sollte man immer auf die Garzeiten achten© fotolia
To ensure that peas, beans and lentils turn out well, you should always pay attention to the cooking times

The good ones in the pot: this is how pulses - whether fresh or dried - are pre-sorted. Then comes washing, cleaning and possibly chopping. Fresh produce can then go straight into boiling water, dried produce has to soak overnight in three times the amount of water.
Because this flushes out flatulent carbohydrates (never use soaking water for cooking), the vegetables become more digestible. Caraway, savory or marjoram as spices also contribute to this. Salt in the cooking water softens pulses more quickly. Acid, on the other hand, slows down the cooking process.

To each their own cooking time!

PULSESCOOKING TIME

Green beans (fresh) 5-10 minutes

White beans (canned) 5-6 minutes

White beans (dried) 50-60 minutes

Peas (dried) 60-90 minutes

Chickpeas (dried) 2 hours

Brown lentils (dried) approx. 45 minutes

Red lentils (dried) 8-10 minutes

Black lentils (dried) 20-30 minutes