Guest guest Posted April 26, 2009 Report Share Posted April 26, 2009 Hello The time it takes to cook dried pulses of any kind is dependent on the age among other things. I buy my pulses in 4 kg bags and they always need a longer cooking time as the bottom of the bag approaches. I preboil them before putting them in the slowcooker, then they cook well with the other ingredients. Another trick I learned from CHIP classes is to soak them then freeze them in appropriate sized containers and they are very quick cooking when thawed. If I have enough freezer room I cook up a 2 gallon pot of beans and then freeze them in containers for quick use. I also do this with pot barley for quick casseroles.Ethelda Quote Link to comment Share on other sites More sharing options...
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