PAgehintsheaandertips.....before pressure cooking & slow cooking
PREPARING DRIED PULSES (BEANS AND PEAS)
Legumes and pulses can be cooked without prior soaking.
To fasten the pressure cooking time, soak dried pulses in boiling water for 3 hours or overnight.
Always wash and drain pulses before cooking. Remove any discoloured pulses.
For best cooking results, place pulses into Breville Fast Slow Cooker and cover with water or stock at least 5cm above the level of pulses.
Onions, bay leaves and garlic can be added to flavour the pulses.
Avoid adding salt prior to cooking, as this will toughen the skins of the beans and peas and prevent proper cooking.
Once pulses have cooked, drain away excess liquid, rinse lightly and use in recipes.
Softer Pulses such as mung beans, lima beans and butter beans are best to be cooked using LOW or MEDIUM pressure.
IMPORTANT
•Softer Pulses such as; mung beans, lima beans and butter beans are best cooked using LOW AND MEDIUM pressure.
•When PRESSURE COOKING AND SLOW COOKING the resulting juices and liquids created by cooking may need to be evaporated and concentrated. We suggest that the SAUTE/SEAR function should be used for approx
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