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How to Prepare Pulses Cooking Tips Cooking Tips 1 cup dry = 2.5 cups cooked Use unsalted water - salt toughens pulses during cooking. Lemon, vinegar and other acidic ingredients slow the cooking process. Add them once the pulses are tender. Using baking soda to aid cooking pulses is not recommended unless you have hard water. If you need to add baking soda, limit the amount to 1/8 tsp per 2 cups (0.5 mL per 500 mL) water. Cooking Tips for all Pulses 1. Remove any shriveled peas. 2. Rinse split peas with water - no need to soak! 3. Combine split peas and water, bring to a boil. 4. Simmer for 20 - 30 minutes. 1. Remove any shriveled or broken beans. 2. Rinse the beans under cold running water. 3. Soak your beans. OVERNIGHT SOAK. Add 3 cups (750 mL) cool water for every 1 cup (250 mL) dry beans making sure beans are covered completely. Soak for 8 - 24 hours. Drain soaking water and rinse beans with cool water. QUICK SOAK. Place 1 cup (250 mL) of beans in a large pot with 3 cups (750 mL) of water. Bring to a boil for 3 minutes then remove from heat and let stand for 1 hour. Drain soaking water and rinse beans in cool water. 4. Combine soaked beans and water, bring to a boil. 5. Simmer for 60 to 90 minutes or until beans reach desired tenderness. 6. When ready, drain any excess liquid and gently rinse. For every 1 cup (250 mL) of split peas, use 2 cups (500 mL) of water. Split peas get softer the longer they cook. Vary cooking time accordingly. Bean cooking time varies by type. When a bean is fully cooked, the skin is still intact but the bean can easily be smashed between two fingers. Pre-soak beans then boil for 10 - 12 minutes in fresh water before adding to your slow cooker. During hot weather, soak beans in the refrigerator to prevent fermentation. For every 1 cup (250 mL) of beans, use 3 cups (750 mL) of water. Split Peas Beans 6 | How to Prepare Pulses

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