Cooking legumes

Prepare all the ingredients.

To cook white beans: Soak them in water for about 12 hours.
For split peas: Blanch them for a few minutes.
For lentils: no preliminary preparation.

Begin to cook in cold water and skim soon as it boils

Add the aromatic garnish cut in mirepoix. Cook for the necessary time acoording to the selected legume.

Adding salt at the beginning of cooking will slow down the cooking. It is highly recommended to add salt at the end of the cooking.

Binding with butter is one possible among many other finishing stages .