RACHEL’S TIP

To cook dried beans and pulses, soak them overnight in plenty of cold water, enough to cover the beans by a few centimetres, then drain and cook in fresh water until soft. It is best not to add salt to the cooking water as this toughens the beans.

Cooking time varies according to the type of bean and also how old they are:

Chickpeas = 45–75 minutes

Haricot or cannellini beans = 40–60 minutes

Pinto or kidney beans = 45–60 minutes

Note: 1 ? 400g tin = 250g (9oz) drained, cooked beans or 125g (4?oz) dried beans.

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