How to Cook Dried Legumes

Rinse dried beans or peas in a colander under cold running water. Place in a saucepan and cover (by 2 inches) with fresh, cold water. Leave overnight to soak.

Rinse soaked legumes and place in a heavy saucepan, along with 1 peeled russet potato and 1 scored tomato (with a paring knife, make a small X on the bottom of the fruit), and cover with water. You can also add some herbs or a bouquet garni to add flavor. Bring to a boil and simmer until tender, about one hour. The cooking times tend to vary for the various dried peas and beans; it depends on their age and how long they've been soaking.