Sous Vide Beans and Lentils in Canning Jars
While most sous vide recipes work best in vacuum seal bags, there are some that are better suited to cooking in canning jars. Desserts -- like cake or pudding -- are prime examples, but anything that uses lots of liquid can go in a jar. Here's a step-by-step guide to cooking legumes (beans and lentils) in your precision cooker -- from the dried bean to the tender, delicious result.
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among others. She's currently the editor of Berkeleyside NOSH.
Prep Time: 00:05
Recipe Time: 06:00
190F / 87.8C
- 1 cup (225 grams) dried beans or lentils
- Warm water
- 1 teaspoon (5 grams) kosher salt
- 1 bay leaf
- Set the Anova Sous Vide Precision Cooker to 190ºF (87ºC).
- Place beans or lentils in a quart-sized canning jar. Fill the jar with water, leaving 1/2 inch of headspace. Add salt and bay leaf. Place lid and band on jar and seal until just tight (do not over-tighten jar; air will still need to escape).
- Add the jar to the water bath while the water is heating. When the water reaches 190ºF (87ºC), set the timer for 2 hours for lentils or 6 hours for beans.
- When the timer goes off, remove the jar from the water bath and transfer to a cooling rack or towel. Carefully remove the lid. Serve or let cool to room temperature before storing in the refrigerator.