Legumes soaking: in hot or cold water?

When we cook legumes we always repeat the same ritual in which we must soak them so that they soften before cooking. However, although it seems something as simple as putting them in a bowl of water, it has its science. Do you want to know the tricks to make them perfect? We anticipate that the soaking phase has a lot to do with it. Take note.

Experts recommend consuming 3 servings of legumes a week for being a rich source of dietary fiber, proteins and essential amino acids. Among them we find chickpeas, lentils, beans, peas, broad beans, etc.

The advisable thing to do to get them to soften properly is to soak them for a long time. At least 12 hours It is the optimal time that they should be in water to achieve the result we are looking for. However, the question arises with the temperature of this, cold or hot?

In order to most legumes are recommended to put them in cold water the eve of the day before. Like every rule, it has its exception. Chickpeas are preferable to put them in warm water and if we also add a teaspoon of salt, they will come out softer.

But the temperature dilemma does not end here when it comes to legumes. The next question is: do I put them in the pot with the hot or cold water?

Again, chickpeas are the exception. All legumes should always be cooked in cold water, with the exception of chickpeas that we must always put them to cook when the water in our pot is boiling.

Legumes soaked in hot or cold water?

If you are preparing a stew, we recommend that you introduce all the ingredients, leaving the chickpeas last. It is important that, if you are going to cook the chickpeas with other foods such as meats or vegetables, add each one at the right time so that everything is done at the same time. In this sense, you can follow the following rule: First, introduce the hard and firm foods and leave the most delicate and soft until the end of cooking.

Once you include this legume in the pot you should put the heat on low or moderate, never gushing since the strong boil could break the legumes and cause the skins to detach.

If during the cooking of your legumes you see that your broth is evaporating and you want to add more water, remember that it should always be cold, except, again, the chickpeas. In fact, adding cold water while cooking legumes is good.