Many people think dried legumes are hard to prepare and need hours of soaking and boiling before you can use them. This just isn’t true as there is a quicker way. If you’d like to start from scratch follow either the quick or the traditional methods below.
Soaking dried legumes can make them easier to digest and absorb nutrients, as well as shortening the cooking time but it’s not essential! Split peas and lentils never need soaking.
Canned legumes are a handy alternative to dried legumes. Sodium is added during the canning process to preserve the integrity and appearance of the legumes. The sodium can be lowered by almost half by simply rinsing them thoroughly. If low salt canned options are not available make sure you wash the legumes thoroughly in cool water.
Cook extra and freeze drained and rinsed beans in small zip lock bags to throw into a soup or casserole, or as an easy wrap filling when you need a quick lunch or dinner.