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Legumes
Soak legumes for at least 10 hours in cold water before
cooking. Soaking makes the pulses more digestible and
shortens the cooking time.
Exception: Lentils do not need to be soaked before cooking.
Soaked legumes must be covered with liquid during cooking.
With unsoaked legumes, a specific ratio of legumes to water
is required.
Settings
MasterChef > Legumes > ... > Steam Cooking
or
Steam Cooking
Temperature: 212° F / 100° C
Cooking time: see table
Soaked
Cooking time in minutes
Beans
Kidney Beans 55–65
Black Beans 55–60
Pinto Beans 55–65
White Beans 34–36
Peas
Yellow Peas 40–50
Green Peas, Shelled 27
Steam Cooking
51
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