Lentils only take about 45 minutes to cook with no presoak. I usually but not always parboil them first. You might prefer black or pinto beans. Pintos have a rich lovely taste.
Sent from my iPhone > On Aug 13, 2015, at 10:07 AM, Alex Hall via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > Hi all, > Yesterday I said I could cook the lentils, and that the seasoning was the > part I wasn't sure about. As it turns out, cooking lentils is hard. Today's > batch turned out to be mostly wet bean mush with soft bits of skin mixed in. > I was hoping sore something with less liquid and more body to it, but the > texture of the lentils was… off-putting. The flavor was fine, but the > texture… Not so much. How much less could I cook them and still have them > work? Should I switch to a different kind of bean for this job, or can I > still make lentils work? I simmered them for an hour in a pot of water, if > that matters. > > -- > Have a great day, > Alex Hall > mehg...@icloud.com > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
