Master Technique – Cooking Legumes Sous Vide
By PolyScience Culinary Chamber Vacuum, Sous Vide Sous Vide, Vacuum
June 18, 2019
Cooking beans sous vide is a surefire way to ensure that they have an ultra-creamy texture, optimal flavor, and avoid blowouts.
Directions
*PRE-SOAK THE DRIED LEGUMES OVERNIGHT*
Prepare a sous vide bath with an immersion circulator and polycarbonate tank with lid. Set the temperature to 90ºC.
Measure the cooking water in proportion 3 to 1 water to soaked legumes. Dissolve 1% salt by weight in the water. Ex. 1g of salt per 100g water.
Combine the soaked legumes and salt solution in a vacuum bag and clip it to the side of the bath. This will allow you to check the doneness of the beans as you discover your preference.
Cook the beans sous vide at 90ºC.
Black Eye Pea - 4 hrs Kidney Bean - 4 hrs Black Bean - 4.5 hrs Barlotti Bean - 4.5 hrs White Bean - 4.5 hrs Pinto Bean - 4.5 hrs Chickpea - 6 hrs
When the beans are fully cooked, allow them to cool in their liquid, in an ice bath for 40 minutes. Reserve the beans in their liquid until ready to use.
While cooking the beans at a low temperature takes longer than boiling, you’ll agree that the results are worth the wait.
These times and temperatures reflect our preference. Use it as a starting point to determine yours.
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