Dried bean, pea and lentil soups

Dried bean, pea and lentil soups

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Encyclopedia of Food and Cookery

Dried beans, peas and lentils make nourishing and inexpensive soups, and should be served frequently by budget-minded people. Although the proteins they contain lack some of the essential amino acids, this can be rectified by serving cheese, milk or eggs separately, or adding a little meat to the soup.

Beans vary in cooking time according to variety and age, and are usually soaked in water overnight before cooking. If you have forgotten to soak them, a quick method to tenderise them for cooking is to cover with cold water, bring to the boil and simmer for 2 minutes. Remove from heat and let stand, tightly covered, for 1 hour; this is the equivalent of 8 hours’ soaking. Or you can use tinned beans.

Remember that 1 cup beans, peas or lentils will expand to 2½ cups after cooking – this equals 2 × 300 g tins.

See also Pulses: Dried Beans, Peas and Lentils.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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