Many people look at me with that “don’t-you-have-anything-more-important-to-do-I-certainly-don’t-have-time-for-this” kind of look when I tell them I said goodbye to canned pulses a long time ago and that I prepare dried ones the traditional way with soaking and cooking for hours and hours. Once I tell them how I do it with minimal effort and how much cheaper and yummier and healthier and SO MUCH BETTER IN GENERAL they are when cooked at home, they start considering it. Once they see me do it, they all do it, too and show me the photos of their “not-so-hard-after-all” work.
The lining of many cans contain BPA and its exposure is amongst others associated with increased risk for cardiovascular disease, different types of cancer, reproductive and sexual dysfunctions and diabetes. (source) Some companies started using BPA-free alternatives but they are still very few and only a minority disclose what they are using instead and how to know if that alternative is safe?? So why risk it if cooking your own can be so easy! The healthiest, absolute toxin-free and thus best material to store and freeze your pulses in are glass containers suitable for freezing. Cook your pulses in a good quality stainless steel pot, store them in glass containers and thus avoid any exposure to toxic plastic.
Another advantage of preparing your own pulses is you’ll save money. For example here in Montreal a can of organic lentils costs me on average CA$2.99. A pound of dried lentils costs me CA$3.96. A can regularly contains 1½ cups of lentils, 1 pound of dried lentils will give you about 7 cups of lentils. So “one can” of homemade lentils (without adding cost of energy to cook) will only cost you CA$0.84, so no matter where you cook your lentils: a slow cooker, on an electric stove or a gas stove, you will still be faaaaar from those CA$2.99. Especially because cooking on low (which you need to do for pulses) requires very little energy.
And last but not least of the most important advantages of cooking your own pulses – they will be way easier to digest if you prepare them properly, as instructed in this blog. The people surrounding you will be very thankful, if you know what I mean ;)
So now let’s get down to business!
For later usage, take out one container from the freezer the night before needing it and store in refrigerator for safe defrosting. If you were unable to plan ahead, place glass container in room temperature warm water (not warmer since glass could crack due to temperature difference) and exchange water every couple of minutes when it became too cold, until the pulses detach from the container and can be dumped into a pot or pan and defrost on very low.