Preparing Pulses

COOKING TIPS FOR SPECIFIC PULSES

Whether you’re using dry or canned pulses, preparing them is easy with our tips and videos below!

Preparing and Cooking Dry Pulses

1 cup (250 mL) dry = 2 1/2 cups (625 mL) cooked
Use unsalted water to cook your pulses; salt toughens them during cooking.
Tomatoes, vinegar and other acidic ingredients slow the cooking process. Add them once the pulses are tender.
Add seasonings like dry herbs or chopped onion or garlic during cooking to maximize flavours.
Using baking soda to aid cooking pulses is not recommended unless you have hard water. If you need to add baking soda, limit the amount to 1/8 tsp per 2 cups (0.5 mL per 500 mL) of water.

Canned pulses are convenient as they are pre-cooked and ready to use.

Drain and rinse well before use.
Drain and rinse regular canned pulses to reduce the sodium content by 40% or try No Salt Added canned pulses.
A 19 oz (540 mL) can of pulses drained is equal to 2 cups (500 mL) of cooked pulses.
A 14 oz (398 mL) can of pulses drained is equal to 1 1/4 cup (300 mL) of cooked pulses.

Watch this video on how to properly store cooked beans

Puréed cooked pulses can be used in a variety of recipes, including baked goods and smoothies to increase protein and fibre and reduce fat content.

Place 1 cup (250 mL) cooked pulses into a food processor.
Add 1/4 cup (60 mL) hot water.
Purée until the mixture is smooth.
Add more water 1 Tbsp (15 mL) at a time to reach desired consistency, similar to canned pumpkin. Puréed pulses thicken as they sit.
Scrape the bowl as needed.
Unused purée can be frozen and kept for several months in the freezer.

Watch video on How to purée beans

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