I know you have to soak them overnight to rehydrate them and leach out poisonous shit, but is there more to it than that? Can this go along with seasoning them or does the water need to be as clean as possible to make them safe to eat?
I know you have to soak them overnight to rehydrate them and leach out poisonous shit, but is there more to it than that? Can this go along with seasoning them or does the water need to be as clean as possible to make them safe to eat?
Do chickpeas and lentils have toxins? I’ve only heard that for kidney beans, and even then they’re destroyed by boiling instead of physical removal by soaking/rinsing.
Anyway, spread them out on a tray and check for pebbles, rinse any dust off, soak them in clean water overnight (or don’t, it just speeds up the cooking time), and simmer (with seasonings, broth, etc) until tender. If they do have the toxins or you’re not sure and want to be safe, then begin the simmering step with about 15 minutes at a full boil.