Prepping Legumes for Greek Recipes?

[nm1999]

I’m getting tired of using canned legumes in my Greek cooking (fasolada, revithia, etc.) and want to start making them the traditional way. But I’m a bit confused about the proper prep method.

I know I’m supposed to soak dried beans or chickpeas overnight, but is that enough to get them soft? Or do I also need to boil them separately before adding them to the main recipe? Some say soaking is all you need, others say to pre-cook them—and I’ve had mixed results either way.

I’d love to hear what works best for you. Do you cook them ahead until fully soft, or just halfway? Are there any tricks (like baking soda in the soak water) that really help with texture or digestion?

 

[k_tsoukalas]

After soaking, I recommend boiling the legumes separately until they’re at least mostly tender before adding them to your main recipe. This helps control the texture and avoids undercooked beans, especially with chickpeas, which can be stubborn.

A pinch of baking soda in the soak water (or even the cooking water) can help soften them faster and aid digestion, but don’t overdo it. I also skim the foam that rises during the initial boil.

Some cooks prefer cooking beans fully before adding to soups or stews, but I like stopping just short of soft and letting them finish in the final dish—it lets the flavors soak in better. Test and tweak based on the legume!