Want lots of vegetable protein, fiber, vitamins and minerals? Legumes come dried, canned and frozen at the grocery. When it comes to cooking with dried beans, how much do you need? Before soaking beans, pick out any that are shriveled, small or damaged. Choose a pot that will hold three times the dry bean amount. Use one of these two soaking methods: Quick-Soak Method about 1 hour: Place beans in a large saucepan; add enough water to cover. Heat to boiling; boil 2 minutes.
Remove from the heat, cover and let stand for at least 1 hour before cooking. Drain, then cook in fresh, cold water. Long-Soak Method 8 to 24 hours: Place beans vitamins and minerals in lentils a large saucepan or bowl; add enough cold water to cover. Let stand 8 to 24 hours. Cooking Dried Beans, vitamins and minerals in lentils, Peas and Lentils Before cooking with beans, peas and lentils, be sure to sort through them, discarding any impurities or shriveled, damaged pieces.
Rinse in cold water and drain. Place 1 cup pre-soaked beans or 1 cup of peas or lentils in a 3- to 4-quart saucepan. Add enough cold water about 3 to 4 cups to cover.
Boil uncovered 2 minutes. Reduce heat to low. Cover and simmer do not boil or beans will burst, vitamins and minerals in lentils. Stir occasionally, until tender.