Advice from all who cook with pulses please

[shirlthegirl43]

Okay, I am making a sausage casserole for dinner - in the slow cooker. I have decided as there are not quite enough sossies to bulk it out and for the first time I thought I would use pulses. I have a packet of Tesco whole foods 'soup and broth mix'. It contains pearl barley, yellow split peas, green split peas, marrowfat peas and red split lentils.

The trouble is the instructions say to soak overnight then boil for 30 mins. Question is, do they really need to be soaked and boiled or will 4 hours in the slow cooker (put into boiling stock) do the trick?

[Flummery]

I'd boil them fast for 10 - 15 minutes. That will help with the re-hydration that is usually done by an overnight soak. If I forget I do this with dried beans. They should be ok in a slow cooker then. Won't guarantee it as I've never tried it! Good luck!

[shirlthegirl43]

Cheers Flummery, I added extra veggies instead just in case. Will leave the pulses trial till next casserole and remember to soak them overnight. (Can you tell I am not keen to try them?)

[jaykay]

When I've added the broth mix to veg soup I have soaked them overnight first and also rinsed the mix thoroughly two or three times the next day before adding to the pot. Even after cooking in the slow cooker some of the peas can be quite hard but soften by the next day (as leftovers).

[Nicos]

I keep giving lentils a go - but always seem to end up with cramps and the runs afterwards

Sounds yummy what you're making Shirl!

[Nicos]

Actually- talking about rinsing....I've found small stones in my mixed pulses in the past- so just check through them whilst rinsing them!

[shirlthegirl43]

Oddly, I don't like sausages (except skinny skinless ones or home-made) but if I cut them up and fry till brown then slow cook with onions, turnip, carrot and spuds, in a 'gravy' of stock cube stock, wine and beer (depending on what sort of sossies) then I love them casseroled. The current batch smells quite lovely if I say so myself.

[jackie j]

Sounds delicious shirl can almost smell it from here. lol

[Hilary B]

I often put red lentils in something slow-cooked. They cook alright in a couple of hours. To be safe with the rest, bring to fast boil, then when slow cooker is to temp, add soup-mix. Only reason I don't often use it is that I don't much like pearl barley.

[shirlthegirl43]

Thanks for that Hilary, will remember for next time (if I get brave enough)

Just came downstairs after some household chores and the casserole smells yummy. Trying to decide whether to make some doughballs and pop them in it, might be too much with serving in a yorkie pud

[Two_Sheds]

Sorry, I've been out all day.

None of the things in your mix actually need soaking, Shirl, just rinsing.

They will all cook perfectly well in 30mins ... they don't need any longer, but will do if needs be.

Personally, I hate pearl barley ... it makes everything all gluey and gloopy. I much prefer to add rice to soups.

[shirlthegirl43]

Thanks TS. I might just keep the soup mix for soup then if it makes it gloopy.

[shirlthegirl43]

Well, just in case anyone wondered - it was a hit!! Even better, there are leftovers (after my panic) for Madmax to take to work for lunch next week

[Hilary B]

Thanks TS. I might just keep the soup mix for soup then if it makes it gloopy.

If you cook the soup mix long enough, all the pulses break down and just thicken the stock. Pearl barley goes all gooey, and releases sticky starch, which (as stated) goes all gloopy. It also hasn't got much nutritional value. If I can I get POT barley, which takes longer to cook in the first place, stays a bit more solid (texture of a good risotto, compared to a really gooey rice pudding) and has all the goodness of bran etc. Not that I have cooked with barley-grain lately, but at one time I did, a lot, because it is (or at least, in those days it was, not bought it lately either) much cheaper than rice, and makes a perfectly OK risotto, if you don't over-cook it.....

[Alice]

Shirl, if you like beans you can add a tin of Flagelot or Barlottie beans to a casserole or the mince. Very tasty and makes the meat go further.