Everything you need to know about cooking pulses
telegraph.co.ukModern Pressure Cooking, published at the end of the month (Quadrille, £26), recommends soaking the beans first, then cooking for a shorter time, adding an acidic element to the pot: ‘vinegar, citrus, tomato purée will all help keep beans intact but beautifully creamy within.
It is also important not to leave them in the cooker once the pressure has finished dropping as they will continue to cook in the still-hot cooking liquor.’Jenny Chandler, in her encyclopaedic Pulse (Pavilion, £25), counsels starting the process in a pressure cooker, but finishing the cooking in a regular pan, to ensure they reach the perfect softness.A complete protein, so theoretically ideal for vegan diets, but challenging to eat as they are firm rather than soft and creamy.
Fresh soya beans, aka edamame, are great in salads. Alternatively, make soya nuts: soak beans overnight, then drain, dry and toss in sesame oil and seasoning.
Spread on a baking sheet and roast at 180C/160C fan/gas mark 4 for 30 minutes, stirring every five minutes, until golden. Cool and eat as a snack.Otherwise known as navy beans, the classic pulse of baked beans and French cassoulet.
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