Batchelor's Quick Soak Dried Peas, 250g

Product Information

Once your salt has dissolved, and you’ve got your pot of beans on the stove, turn the burner to medium-high heat. Bring the water to a rolling boil, but only allow it to boil for 2 minutes. Slow cooker: 6 hours or so (plus 2 hours to soak the peas) – see further instructions in the recipe card below. Originally from Peru (hence their other name the Lima Bean), they're usually called butter beans in the UK. Partly for their pale colour but mostly for their creamy texture when cooked. A small, yellowish-green bean (although occasionally they are completely yellow), they are tiny, tender and slightly sweet. Simply put, pulses are peas, beans and lentils that have been harvested to be dried and sold as food. They’re also sometimes referred to as leguminous cereals. A portion is around 80 grams (roughly 3 tablespoons), and counts as one of your ‘five a day’, only one, however, you’ll still need to eat plenty of fresh fruit and veg to stay healthy!

Must boil for an hour then simmer for the next 2-3 hours to destroy all toxins and ensure they are fully cookedSome soluble fibre and excellent levels of insoluble fibre helping maintain gut health and reduce LDL levels. Small, fawn coloured bean that has been eaten for millennia across the Mediterranean and the Middle East.

Cannellini Beans are a white kidney bean widely used in Italian cuisine. They're a basic ingredient in minestrone soup. Of all the beans these have the richest source of ferulic acid (an antioxidant) and p-coumaric acid (another antioxidant and possibly reduces the risk of stomach cancer).

Be sure to follow the manufacturer’s instructions carefully and use caution when handling hot materials. The pulses should be thoroughly rinsed after soaking and placed in a saucepan of fresh water. Bring them to the boil and keep at a boil for 10 minutes before reducing the heat to a simmer. This boiling time is needed to kill off toxins which can be present in some pulses. We would not recommend using bicarbonate of soda in the cooking water as it can cause the pulses to become too soft or mushy and can sometimes leave a soapy taste.

Sodium ions in the kosher salt replace the magnesium and calcium ions in the skin of the beans. The sodium ions work to weaken the pectin in the bean’s cell walls, and more water infuses through the skin of the beans. Using Cooked Beans If you’re short on time, a pressure cooker is your best friend when it comes to cooking dried peas: Now add your peas so that the peas are only just covered and bring to the boil then reduce to simmer and cook for further 5-7 minutes. It dissolves proteins when makes the peas let us say a little less volatile on the tummy with well-known mushy pea after effects.Pressure cooker: 30 minutes or so (plus 2 hours to soak the peas) – see further instructions in the recipe card below. Before you cook your beans, drain the soaking water. You don’t want to cook your beans in the water that you used to soak them. If you cook your beans in the soaking water, they will be too salty. Cook the Beans Return the reserved chunks to the Instant Pot and stir well and set to keep warm until you're ready to serve. Beans are an agricultural product, and they aren’t washed before they come to you in dried form. For this reason, dried beans have to be thoroughly washed before you cook them. Our grandmothers always said dried beans had to be washed 6 times, but as long as you wash them well, that’s not really necessary.