Sous Vide Beans and Lentils in Canning Jars

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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 othe ...

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Recipe Temp 190 F / 87.8 C
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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.
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Ingredients for 4

  • 1 cup (225 grams) dried beans or lentils

  • Warm water

  • 1 teaspoon (5 grams) kosher salt

  • 1 bay leaf

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 190ºF (87ºC).

  • Step 2

    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).

  • Step 3

    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.

    • Finishing Steps

    • Step 1

      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.

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190 F / 87.8 C Recipe Temp
Recipe Time
Prep Time