How to cook beans
Beans are an indispensable product for manyof people. Even vegetarians never expel legumes from their menu. All legumes are an excellent source of proteins. Therefore, many dishes are cooked from beans and beans during fasting. But many housewives do not know how to cook beans so that it does not boil. The country of the Soviets will tell you how to cook beans.
Why should beans be cooked so long?
Cooked beans are great as agarnish to meat and fish. It can be served both as a separate dish, and in combination with other cooked or raw vegetables, and also add to vegetable soup or make a soup-puree from it. In any case, beans have good taste and perfectly satisfy hunger.
However, raw or undercooked beansin food it is impossible. The fact is that bean beans contain poisonous glycosides that can cause severe poisoning. This is not such a rare case, many vegetables and fruits contain a certain amount of poisonous substances - potatoes, radishes, radishes, mustards, almonds, peaches, pears, plums and even apples and cherries. But the glycosides contained in the bean can only be removed in one way - by dissolving them in boiling water. Therefore, do not eat raw pods and beans themselves - for food, beans must be welded to the full.
Before the beans cook, it will be for a long timesoaked in water. Pre-soaking the beans in water not only speeds up its cooking. Carbohydrates in bean beans are contained in the form of oligosaccharides, which are very poorly absorbed by our body. It is oligosaccharides that cause gas formation and flatulence, because of which many refuse to eat beans at all. But during soaking, they dissolve and no longer cause damage to the digestive process.
On a note! One fifth of the beans consist of protein, moreprotein is found only in meat. In addition, beans are an excellent source of copper, zinc, potassium and phosphorus, as well as a multitude of vitamins - A, B, C, K, PP and E. But the most important difference between beans and other vegetables is that all the useful substances contained in it completely preserved during heat treatment. There is simply no other such remarkable vegetable.
How correctly to cook beans, so that it always turns out delicious?
Stage 1 - soak the beans
The water for soaking the beans takes twice as much weight as beans.
Do not forget that the beans are soaked for 8-10hours. Beans should not be left in water for more than 10 hours, since the fermentation process may start. By the way, the water in which you soak beans, it is desirable to change every 3.5 hours.
Beans with soaking greatly increases insize, so the water level should be 5 cm above the beans themselves. In no case do not cook beans in the water in which it was soaked - drain the water, wash the beans again and pour for fresh water.
On a note! If for some reason you forgot the beanssoak, there is a way to at least partially rectify the situation. Cook the beans for 3 minutes and remove the saucepan from the heat. Leave the beans for 1 hour in the water in which it was brewed. During this time, the bean will decay and become suitable for further processing.
Stage 2 - cooking beans
Pour the beans with water so that it barely coverstheir top, and put on a weak fire. And boil, and cook beans should be slow - do not allow a strong boiling, the fire all the time cooking should remain small.
Do not cover the pan with a lid - the bean foams at boiling and can escape like milk. In addition, red beans, if cooked under the lid, will change color and will acquire an ugly brown tint.
Stirring beans during cooking is impossible, if you want it not to fall apart. But if you cook soup from the beans, stir as much as you want.
While cooking the beans, always keep an eye on the water level: a lot of water is absorbed by the beans themselves, but a lot of it also evaporates, because the pan is not covered by anything. Add water as it boils.
On a note! So how much time does the bean brew? If the beans are not soaked overnight, then it will have to cook for 3-4 hours. After soaking, this time is halved. Large beans are brewed longer than small beans. Very quickly, some white bean varieties are cooked, usually for an hour, and for a chali variety it is enough for 40 minutes. Red and variegated beans are cooked long enough, about 1,5-2 hours. The longest is to cook American beans - about 2.5 hours.
What if you need to cook beans quickly?
There are several ways that you can cook beans quickly.
For fast cooking beans useconstant temperature drop. Bring the beans to a boil and add half a glass of cold water to it. During cooking, top up the cold water several times, every 5 minutes of boiling. Remember that the beans should be cooked on a small fire.
During soaking, add salt to the water - 2 hours. Spoons without a slide on a liter of water. Soak this brine beans not for 8 hours, but for a day, but be sure to put it in the refrigerator. This bean will be cooked much faster than usual, but keep in mind that it will even remain stiff. This method is used only if beans are needed for salad or for harvesting beans for the winter.
Also with soaking, you can add soda. This will greatly accelerate the cooking of beans, but will make it less useful than cooking in other ways.
Accelerates the boiling adding to the pan with beansdry sea kale kelp. For 2 cups of beans, 1 sheet of laminaria is sufficient in size 10 by 10 cm. After the beans are cooked, the laminaria should be discarded.
How to determine that the beans are already cooked?
Determine readiness easily. The main sign of the ready beans is its softness.
In Western restaurants use the so-called"A system of three beans." To find out if the beans are ready, three beans are extracted from the pan. All three beans taste. If they are all soft, then the bean is ready. If at least one of them is not cooked, it is worth continuing bean preparation. After 15 minutes, you need to try again three beans. That way, you will know for sure that your beans are ready.
Another way is this. Take two or three beans from the pan, put them on a dry spoon and blow them heavily on them. If the peel is cracking, then the bean is ready.
Little secrets of boiling beans
There are several tricks how to cook beans to make it delicious. We hope that these little secrets will help you.
As soon as the bean boils, drain the water and pour in a new, cold one.
When cooking in beans, you can add a little vegetable oil - 3 tbsp. spoons on a saucepan.
Do not forget that you can not interfere with the beans with a spoon while it is brewed.
Beans are best cooked yet without salt - you can salt it only at the end of cooking or after its full readiness.
If you forget and cover the beans with a lid, it will darken during cooking and will strongly change the color.
If you put any acidic foods - tomatoes, tomato, vinegar - into the pan with beans, it will be cooked much longer.
Even for soup (except soup-mashed potatoes), the beans are prepared separately and added to the dish already boiled. This, of course, because the beans are brewed longer than any other vegetables and even longer than meat.
Cooked to half-cooked beans can be removed inrefrigerator or even freeze, and then continue cooking. Half-finished beans can be stored in the refrigerator for up to 3 days, and in the freezer - about 6 months.
Video board how to cook beans quickly: another way to speed up bean brewing
Following these tips, you can easily cook delicious beans. After all, now you know how to cook beans.
