Sous Vide Beans and Lentils in Canning Jars
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 ...
Ingredients for 4
1 cup (225 grams) dried beans or lentils
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.