Cooking pulses under vacuum is a sure way to ensure they have an ultra-creamy texture, optimal flavor and prevent them from bursting.
*PRE-SOAK THE DRIED LEGUMES OVERNIGHT.
Prepare a Sous Vide bath with an immersion circulator and a polycarbonate basin with lid.
Adjust the temperature to 90º C.
Measure the cooking water in a 3 to 1 ratio of water to the weight of the soaked legumes.
Dissolve 1% salt by weight in water.
For example, 1 g. of salt per 100 g. of water.
Combine the soaked legumes and salt solution in a vacuum bag and attach it to the side of the bath.
This will allow you to check the doneness of the beans as you discover your preference.
Sous Videcook the vegetables at 90º C.
Black-eyed peas = 4 hours
Black beans = 4 hours
White beans = 4.5 hours
Pinto beans = 4.5 hours
Chickpeas = 6 hours
When the legumes are completely cooked, let them cool in their liquid, in an ice bath for 40 minutes.
Reserve the legumes in their liquid until they are to be used.
Although cooking pulses at low temperature takes longer than boiling, you will agree that the results are worth the effort.
These times and temperatures reflect our preference.
Use them as a starting point to determine your own.