The Best Dried Beans, Lentils & Peas

Buying Guide

Whether you like a hearty chili full of different kinds of beans or a comforting lentil soup, there are many different ways to enjoy dried beans, lentils and peas. Not only is the legume family versatile, affordable and delicious, legumes are also incredibly good for you. Some of the benefits include being packed with protein, which helps keep you full for longer. Dried beans, lentils and peas are also good for heart health as they can help lower cholesterol. They are also full of antioxidants, which help the body remove free radicals and protect from diseases.

What is the main difference between dried beans, lentils and peas and those you find in cans? There isn’t much difference other than that dried beans, lentils and peas have not been cooked, so they are raw, while those in the cans have already been cooked. The canned varieties are stored in a type of brine that changes the flavor and texture of the beans, lentils and peas, so they may taste slightly different from the dried varieties when you cook them at home.

There are lots of different kinds of beans and peas, such as pinto beans, black beans, navy beans, kidney beans, great northern beans, lima beans, fava beans, chickpeas, soy beans, mung beans, dried peas, black eyed peas and many others. There are also lots of varieties of lentils, such as red lentils, yellow lentils, green lentils, brown lentils, black beluga lentils, puy lentils and others. Some lentils are best suited for dry dishes, such as within a salad, while others are better in soups or stews.

• If you want to speed up the cooking process, be sure to soak the dried beans, lentils and peas for a few hours or overnight before cooking them. This process softens the outer coating of the legume, which makes it easier to cook.
• Be sure to rinse your dried beans, lentils and peas thoroughly before cooking them so that you get rid of any dirt or other particles that are in the food. You may find small particles or tiny stones within the legumes that may have been captured during the harvest of the lentils. Pick any broken beans, lentils and peas out of the batch while washing as well.
• To give your beans, lentils and peas more flavor, add in salt while you are soaking the beans as well as when you are cooking them. This provides the legumes with plenty of time to soak up all the flavor.
• Store your dried beans, lentils and peas in a cool, dark place such as a pantry. Having them exposed to direct sunshine — out on a counter in front of a kitchen window, for example — can cause them to become dark and aged, which means it will take them longer to cook fully.
• Did you know that people can be allergic to beans, lentils and peas? Often, if people have an allergy to legumes, it is also an allergy to peanuts or soy. However, it’s also possible to be allergic to other members of the legume family if you are allergic to one of them, so it’s best to be cautious if you have any allergies to any legumes when trying new ones.