I like everything from mung/chori/urid to marrowfat, turtle, haricot and butter beans, but I'd like to make multi-bean dishes without spending an age doing so.
All would be soaked before cooking.
Boiling different beans together would leave some as mush, even if I went to the faff of adding different beans at different cooking times.
Has anyone steamed soaked pulses? In the case of red kidney beans, I don't see how boiling and steaming would be any different - 100C or within not much, both methods.
I would expect them to stay whole irrespective of size and steaming time..................
I can find nothing online.
All would be soaked before cooking.
Boiling different beans together would leave some as mush, even if I went to the faff of adding different beans at different cooking times.
Has anyone steamed soaked pulses? In the case of red kidney beans, I don't see how boiling and steaming would be any different - 100C or within not much, both methods.
I would expect them to stay whole irrespective of size and steaming time..................
I can find nothing online.