Although the only way to test the quality of a pulse is to cook it, there are some signs that can help us detect a pulse’s quality:

When selecting pulses, it is convenient to make sure they are clean, without foreign objects such as stones, sticks or dirt, and with few if any damaged, split, or skinned seeds.

• Homogeneity of size and shape is usually a sign of pulse quality.
• Beans and lentils should have smooth, shiny skin coats.
• Wrinkled bean and lentil skins tend to split open when the seed is hydrated.
• Look for pulses that are as fresh as possible – best if from the latest harvest.
• Check the country of origin. This will indicate whether the pulse comes from a country with dependable phytosanitary controls.
• Purchasing from a pulse specialist is one of the safest ways to find good quality pulses.

For these reasons, pulses from the United States are preferred by pulse specialists around the world and recognized as setting the world standard in pulse quality.

When cooking pulses it is advisable not to use aluminum or cast iron pans, as these materials tend to make cooking difficult and change the color of the product.

Pulses increases from 2 to 2.5 times in volume while cooking, so take this into account when preparing the portions. To cook pulses, it is best to start off with cold water – with the exception of chickpeas, which should always be added when the water is boiling – and after about 10-15 min, when they have started to boil, it is important to remove the foam that forms as it contains impurities and antinutrients.

It is important not to overcook pulses, as they will lose nutrients, texture, color, and flavor. Salt should only be added during the last 10 minutes of cooking, as salt lengthens the cooking process.If you are working with hard-to-cook pulses, adding bicarbonate to the soaking water or the cooking water will ensure that the pulses come out softer, however by doing so you will also destroy some of the thiamine making the assimilation of amino-acids harder.

If you decide to use bicarbonate; it is best to use the following proportion:

1g. of bicarbonate x 1L of water x 200gr of dry legumes.

Legumechef recommends cooking pulses by themselves, as this will optimize the cooking times and makes the cooked batch more versatile as they can be used for different recipes (stews, burgers, salads…

Dry Pulses

Dry pulses are generally easy to store and preserve. And they are always at hand and as a dry product they are “non-perishable”. They should be stored in airtight containers and in a cool, dry place to avoid direct light, especially from the sun. This way they will not darken or change consistency. The portion per person is approximately 60-85g dry weight.

Cooked Pulses

Pulses can be stored once cooked in a refrigerator for 3-5 days. The sooner the cooked pulses are cooled down and refrigerated, the better we ensure a proper conservation. They also withstand freezing. Freeze in an airtight container, with the cooking broth. Cooked pulses can be frozen for 3-5 months without losing characteristics. For defrosting, slow defrosting in the fridge is important. For storage in the freezer, pulses may be slightly undercooked because freezing tends to soften them

Tips for cooking pulses

• After soaking, discard the water and rinse the pulses.
• Adding sodium bicarbonate (1g per liter) when soaking can improve the texture of pulses, although it limits the absorption of certain nutrients.
• Add enough water to cover the pulses, but do not overfill to avoid movement during cooking.
• Cook with cold water and without salt. Salt lengthens cooking time. In the case of chickpeas, the water must always be boiling.
• If water needs to be added during cooking, add hot/boiling water- the necessary amount to cover the pulses again.
• Allow the pulses to rest after cooking in the warm cooking water itself for additional hydration.
• Pulses should be cooked at a simmer or low boil to prevent the pulse from splitting open.
• Remove the foam from the surface during cooking to eliminate the majority of saponins and tanins, and to improve the texture.
• Some cooks prefer to cook pulses in broth to infuse the pulses more evenly with flavor and salt.
• A few drops of freshly squeezed lemon towards the end of cooking helps to reduce the earthy flavor of certain varieties of lentils.

Tips to make pulses more digestible for the human body

• Add kombu seaweed during cooking: it contains glutamic acid which imparts umami to foods, softens the fibers of pulses, reduces cooking time and makes pulses more digestible. Adding about ten centimeters of this seaweed when cooking legumes is enough. At the end of cooking remove the seaweed
• Consume pulses with carminative herbs (plants such as: coriander, fennel, ginger, rosemary, thyme, chamomile; or spices like: nutmeg, cumin, anise …) to improve the bioavailability of nutrients. A carminative is a medicine or substance that aids digestion. The effect refers to an antispasmodic effect on the smooth stomach muscles and a decreased fermentation effect in the intestinal flora.
• Finishing the dishes with cress/sprouts helps us digestion due to their physicochemical characteristics.
• Accompany pulses with ferments so that the body better assimilates certain nutrients.
• Do not mix pulses with saturated fats, as they hinder their digestion.
• Supplement pulses with whole grains/seeds to be able to synthesize methionine, an essential amino acid.
• Consuming pulses regularly generates more specific bacterial flora in the gut for better assimilation of legumes
• Pulses without skin have less fiber and are easier to digest.
• Incorporating tomato, lemon juice or other acidic ingredients can facilitate digestion. Add them when the pulses are already tender.