Preparing Dried Peas & Beans

Although the pulses available in supermarkets are usually quite clean, it's still best to check them for stones or debris. Spread them out on a tray and discard any beans that are misshapen or discoloured, removing any other impurities you may find. Transfer the sorted beans to a colander and rinse under cold running water.

There are two methods of soaking dried peas and beans, both of which help to clean and tenderise them.

Method 1

The most common method for preparing peas and beans is to soak them overnight, preferably in soft water.

Method 2

If you're short of time, you can use the quick-soak method to prepare pulses.

  1. Place the pulses in a pan of cold, unsalted water.
  2. Bring to the boil, and then simmer for 5 minutes.
  3. Remove from the heat, cover the pan and allow the peas or beans to cool.
  4. Drain thoroughly.

Lentils and spilt peas do not need to be pre-soaked before cooking.