Beans & Pulses – Cooking them

HI – Did you get some dried pulses in your box and don’t know how to cook them?

Loads of recipes on our PINTEREST site or here :https://hodmedods.co.uk/blogs/recipes

Cooking instructions:

Whole Fava Beans
Whole dried fava beans retain their skin and require soaking before use, but hold their shape even after prolonged cooking.

COOKING INSTRUCTIONS
Soak overnight, drain and rinse. Place in a pan with plenty of water, bring to boil, cover and simmer for 45-60 minutes until tender. Refreshing the water during cooking will remove more of the natural tannins from the bean skins and give a more subtle flavour.

Store in a cool, dry place

Red Fox Carlin Peas
Carlin Peas have a superb nutty flavour and firm texture, making a great alternative to chickpeas or Puy lentils. They’re great in soups, stews, curries and salad, pairing well with roast vegetables.

COOKING INSTRUCTIONS
Soak overnight – or quick-soak by placing in boiling water, taking it off the heat and leaving for one hour.

After soaking , rinse, place in a pan with plenty of water, bring to the boil, cover and simmer for 40 to 45 minutes until tender.

Adding baking powder when soaking will result in softer cooked peas. Cooked peas can be used immediately or frozen.

Store in a cool, dry place

GENERAL NOTES ON COOKING DRIED PULSES
Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses.

Adding bicarbonate of soda during soaking and/or cooking will soften the pulses and reduce the cooking time.

Cooked pulses can be used immediately or frozen for later use.