Angie Posted February 17, 2011 Share Posted February 17, 2011 I have enjoyed my slow cooker this winter more than usual and have even begun to enjoy pearl barley. I want to eat more lentils, beans etc ..but they take so long to actually prepare and cook.(beans especially) I don't want to buy tinned.....soooo who uses them and any ways to reduce cooking times ? Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted February 17, 2011 Share Posted February 17, 2011 Some ideas here... http://club.omlet.co.uk/forum/viewtopic.php?f=20&t=73199 Quote Link to comment Share on other sites More sharing options...
Daphne Posted February 17, 2011 Share Posted February 17, 2011 Split peas and red lentils are some of the quicker things to cook as you don't need to pre-soak and they just cook quicker. Green/brown/puy lentils are also quicker than larger pulses. I have to say I do use tinned beans most of the time, or those extra big haricot/cannellini types you sometimes see in a jar if I'm feeling flush! Another quick but slightly different thing is to use couscous as a grain base to something you've made in the slow cooker like a tagine or a thick tomato & meat/veg sauce or indeed anything thick and yummy like mushrooms in a creamy sauce. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted February 17, 2011 Share Posted February 17, 2011 There is a recipe for a lentil Ragu I saw somewhere ....will see if I can find it. Quote Link to comment Share on other sites More sharing options...
chickencam Posted February 18, 2011 Share Posted February 18, 2011 According to saint Delia the key to pulses is freshness, don't use ones that have been sitting in a cupboard for years. We grew our own borlotti beans this year and dried them. They take about 8 hours to soak and then about 40-45 minutes to cook, after coming to the boil. I have added them to chilli instead of kidney beans and thrown them into curries etc. I have always soaked and cooked more than I have needed each time then put them in the freezer for adding to dishes later Quote Link to comment Share on other sites More sharing options...
Angie Posted February 18, 2011 Author Share Posted February 18, 2011 Thank you for your help, the recipies are now on the printer. I have discovered Lentils and they do cook quickly and i love the Daal. I like beans all of a sudden, i grew some broad beans last year and loved them and it has grown from there. I don't mind the soaking....it is the length of time they actually take to cook....maybe buying a few tins would actually save money but won't be as fresh....i will have to go to Tesco they have a better range...i love butter beans too. I find it strange after a life time of really not liking them, to be in my 50's and loving them. Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted February 18, 2011 Share Posted February 18, 2011 More of a summer dish but here's my version of Florentine beans- Heat up 3 tbsp of fruity Olive oil, add 2 cloves crushed garlic and cook but dont let it brown, remove from heat and add a can of drained Cannelini beans, grated fresh parmesan, chopped flat leaf parsley, lemon juice and season. Allow to cool and infuse for as long as you can leave it alone, serve at room temperature. My husband will crawl over broken glass for these.. Quote Link to comment Share on other sites More sharing options...
redhotchick Posted February 18, 2011 Share Posted February 18, 2011 White beans like butter beans or cannelini make a good topping/sauce if they are liquidised, add milk or water to give the desired consistency and add a little grated cheese, like cheddar or parmesan to flavour if desired. It can be used as a topping to cauliflower instead of a cheese sauce. Rhapsody - that's a lovely Florentine Beans recipe. I must make that soon. Quote Link to comment Share on other sites More sharing options...
