Beans are nutritious and tasty, and are especially popular on fast days. It is not surprising that in its rich composition it may well replace meat. And if you do not know how to cook it, then I will tell and reveal all the secrets.
Recipe content:
- Ingredients
- Step by step cooking
- Note
- Video recipe
Beans are a valuable and nutritious product. There is a lot of protein in the culture, so the legume is used in various dietary programs and is included in the diet of athletes and active people. The product has been known for a long time, since it was prepared and used for cosmetic purposes by the ancient Romans. Nowadays, boiled, tasty and fiber-rich beans help fight extra pounds. But it is important to understand that it can be consumed only in a well-boiled form, it cannot be eaten raw, because it contains poisonous components that are destroyed only during heat treatment.
After boiling the beans, they can then be used for any favorite dish. For example, make mashed potatoes, both sweet and salty, cook lobio, cook soup, use for fillings in pies and pies, add to salads, borscht, bake casseroles, make pancakes and cutlets. In general, having learned how to cook beans correctly, then all that remains is to find a dish for using it.
- Caloric content per 100 g - 93 kcal.
- Servings - 300 g
- Cooking time - 6-8 hours soaking, 2 hours of cooking
Ingredients:
- Beans - 1 tbsp.
- Salt - 1 tsp or to taste
- Drinking water - for soaking and boiling
How to cook beans
1. Sort out the beans, pour into a sieve and wash under running water.
2. Transfer to a bowl, fill with drinking water in a proportion of 1 tbsp. beans - 2 tbsp. water and leave for 6-8 hours. Change the water every 3 hours to prevent the beans from fermenting. Do not soak it longer than this time, especially in summer, because product may turn sour. Soaking will allow the beans to cook faster and not cause flatulence and bloating afterwards.
3. For the soaking process, select a container with a large volume. the beans swell and increase in volume by 2-3 times.
4. Drain the water in which it was soaked. Then transfer the beans to a sieve and rinse under running water. Transfer the beans to a saucepan, fill with fresh cold drinking water (for 1 cup of beans - 3 cups of water) and put on the stove to cook.
5. Bring to a simmer over low heat and continue simmering for about 2 hours with a low boil without a lid to prevent the beans from darkening, especially if you are cooking the white variety. 10 minutes before the end of cooking, salt (1 tbsp beans - 1 tsp salt). Do not stir the product during cooking.
Check the readiness of the beans as follows: remove 3 beans from the pan and taste each. If the beans are cooked well, then they will be soft, if at least one grain is tough, continue cooking.
6. The beans are ready for further use.
Note:
- If the legume is cooked without soaking, the average boil time will be about 4 hours. And long-term cooking will disrupt the structure of the beans, from which they begin to burst.
- During cooking, you need to monitor the water in the pan so that it does not completely evaporate, then add it in a timely manner. Otherwise, the bottom layer of the product will burn, and some of the beans will turn into a puree.
See also a video recipe on how to cook beans.
