A Beginner’s Guide to Cooking with Beans, Lentils and Chickpeas

Beans, lentils and chickpeas are the workhorses of plant-based cooking. They’re filling, affordable, and easy to keep on hand. If you’re not sure where to start, here’s a quick guide.

Canned or dried?

Both are great. Canned beans are the convenient choice: drain and rinse them, and they’re ready to use. Dried beans take more time but cost less, and many cooks prefer their flavor and texture. Keep a few cans on hand for busy nights and cook dried ones when you have the time.

Lentils: the fast ones

Lentils don’t need soaking. Red lentils cook quickly, often in around 15 to 20 minutes, and break down into a creamy texture that’s perfect for dal and soups, like our Red Lentil Dal. Brown and green lentils take a little longer and hold their shape better, so they work well in salads and stews. Always check the package for exact cooking times.

Chickpeas and dried beans: plan ahead

Most dried beans and chickpeas do best when soaked in water for several hours or overnight, then simmered until tender. Cooking times vary by bean and age, so start tasting after about an hour. Once cooked, they keep well in the fridge for several days, or you can freeze them in portions.

Chickpeas star in our Mediterranean Chickpea Salad and our Creamy Vegan Chickpea Curry.

Three tips for better beans

• Rinse canned beans to remove the canning liquid and reduce the salt.
• Season the cooking water and add aromatics like a bay leaf, garlic or an onion for more flavor.
• Finish with acid and fresh herbs to brighten the flavor of any bean dish.

Ready to try them out? Our Black Bean and Corn Tacos are a good place to start.

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