2.1.2. Legumes
Legumes were cooked in water (different legume types had
different cooking times): string (or green) beans (Phaseolus vulgaris)
– 40 min; peas (Pisum sativum) – 60 min; lentils (Lens culinaris)
– 60 min; kidney beans ( P. vulgaris) – 100 min; legumes were
drained after cooking and grinded in electric blender.