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How to properly cook a bean mix

I recently received a soup mix of dried kidney, navy, black, blackeyed, and romano beans,as well as red and brown lentils and split peas. My past experience with dried mixed beans has included a lot of crunchy legumes (gross), which am hoping to avoid by mixing them with Nigella Lawson's slurry paste (1T flour, 1T salt, 1t b. soda) and soaking them overnight in lots and lots of water.

BUT, I'm not sure how the lentils will react to the slurry, and I suspect they'll still need less cooking than the soaked beans - which themselves will have different cooking times...any further suggestions?

Oct 04, 2012
blue_potato in Home Cooking