Abstract

The present invention relates to a process for preparing a shelf-stable, packaged, legume-containing product, said process comprising: (a) preconditioning dry legumes by contacting said dry legumes with a sufficient amount of an initial water source and for a sufficient period of time to produce pretreated legumes having a moisture content in the range of from about 15 wt. % to about 35 wt. %; (b) hydrating said pretreated legumes by contacting said pretreated legumes with a sufficient amount of a secondary water source for a sufficient period of time to produce hydrated legumes having a moisture content in the range of from about 35 wt. % to about 55 wt. %, wherein said secondary water source is at a temperature in the range of from about 60° C. to about 95° C.; (c) combining said hydrated legumes with a vehicle, thereby producing a legume-containing mixture comprising from about 10 wt. % to about 55 wt. % of said hydrated legumes and a balance of said vehicle; (d) charging said legume-containing mixture into a retortable vessel; (e) sealing said retortable vessel; and (f) heating said legume-containing mixture in said sealed retortable vessel in a retort operation carried out at a temperature in the range of from about 110° C. to about 130° C. for a period of time in the range of from about 20 minutes to about 150 minutes, thereby producing a shelf-stable, packaged legume-containing product. The present invention also relates to a shelf-stable, packaged, legume-containing product prepared by the above process.