The object of the present invention is a process for cooking food of vegetable origin, in particular legumes and cereals. In particular, the present invention relates to a process for cooking food of vegetable origin, particularly legumes or cereals, which comprises the following steps: a) rehydration of the legume or cereal in the dried form in water for a specific time; b) rinsing and dripping of the rehydrated legume or cereal; c) packaging and sealing at reduced pressure or in a protective atmosphere in autoclavable flexible packages of the rehydrated and drained legume or cereal; d) cooking of the legume or cereal packaged under controlled temperature and pressure conditions.
