Preparing dried beans and whole dried peas

1. Sort — Spread a layer of dried beans/peas in a flat metal pan. Examine and remove stones, shriveled beans/peas and other foreign matter. Pour beans/peas into a large bowl and repeat with another batch until you’ve sorted all the beans/peas you need for the recipe.

2. Wash — Rinse beans/peas under running water in colander to remove any traces of dirt. Shake and swirl the beans/peas as you rinse.

3. Soak — Pour beans/peas into a large saucepan or stock pot. Cover with water and bring to a boil. Simmer for 2-3 minutes. Remove from heat. Cover the pot and soak for 1 hour until the beans/peas expand 2-3 times their dry size. Drain and discard the liquid.

1. Sort — Spread a layer of dried beans/peas in a flat metal pan. Examine and remove stones, shriveled beans/peas and other foreign matter. Pour beans/peas into a large bowl and repeat with another batch until you’ve sorted all the beans/peas you need for the recipe.

2. Wash — Rinse beans/peas under running water in a colander to remove any traces of dirt. Shake and swirl the beans/peas as you rinse.

3. Soak — Pour beans/peas into a large saucepan or stock pot and add water to cover the beans. Refrigerate overnight (12 hours).

1. Place prepared beans/peas in a stock pot and cover with water. Bring the liquid to a boil, and then reduce heat to a simmer until the beans/peas are cooked through.

a. Beans will be tender and ready to use after simmering for 45-60 minutes, whole peas after 25-35 minutes.

b. Beans/peas are done when they can be mashed easily with a fork or spoon.

2. Follow the recipe to use the cooked beans or peas.