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.
