Beans are one of the most delicious and healthy representatives of the legume family. However, like all her brothers, she has the only drawback - the long cooking time. Today we will talk about how to significantly reduce it without affecting the taste and appearance of the beans, we will offer several options for quickly cooking beans in a pan on the stove, and also tell you how to cook it in the microwave.

How to quickly cook red beans without soaking?

As you know, soaking the beans significantly speeds up the process of cooking. But what to do if for some reason you were not able to soak bean grains in advance? You should not refuse to prepare the planned dish or wait long and tiringly until the beans are cooked without prior preparation. There are other ways to speed up the softening of grains. This recipe is about how to cook red beans without soaking.

Ingredients:

• red beans - 210 g;
• purified water - 1.8-2.2 l;
• table salt - to taste.

Cooking

We wash the red beans thoroughly, put them in a pan and fill them with purified water so that it only slightly covers the contents. Let the beans boil, add a little more cold water and bring to a boil again. We do this until the beans are softened. And this will happen in about thirty to forty minutes from the moment of the first boiling, depending on the variety of beans. Temperature differences will accelerate the process of preparing legumes. Salt beans must be tasted at the end of cooking.

How to quickly cook white or red beans in the microwave?

It's no secret that a microwave saves a lot of time if you cook dishes in it. And cooking beans is no exception. Grains even without preliminary soaking quickly become soft. About all the nuances of such a preparation in this recipe.

Ingredients:

• white or red beans - 210 g;
• purified water - 700 ml;
• table salt - to taste.

Cooking

We wash the white or red beans thoroughly, transfer them to a vessel suitable for cooking in a microwave oven, fill them with purified water, set the device to maximum power and set the timer for ten minutes. After that, mix the beans in a bowl with a spoon, return to the microwave and extend the cooking for another fifteen minutes. Five minutes before the end of the process, add salt to taste.

How to quickly cook dried beans for salad, borscht or soup?

Another effective way to quickly cook beans, which is perfect for preparing the base for, or soup. A miracle means accelerating the softening of grains, in this case is the most common sugar.

Ingredients:

• white or red beans - 200 g;
• purified water - 950 ml;
• granulated sugar - 25 g;
• table salt - to taste.

Cooking

The washed white or red beans are filled with cold, purified water and put on the stove to cook. After after full boiling, add granulated sugar, mix until all the sweet crystals have dissolved and cook from this moment red beans for thirty, and white for forty minutes. After that, add the contents of the dishes to taste and boil for another five minutes.

With any of the options for quick cooking, it is not recommended to cover the pan during the entire cooking process, as bean grains may darken and acquire an unattractive appearance. This is especially true for cooking white beans. Also, as you have already noticed from the description of recipes, you should salt the beans only at the end of cooking, otherwise you are unlikely to succeed in achieving an immediate softness of the grains.

Instruction manual

Fill in beans  very cold water and put on medium heat. Do not cover the pan with a lid, otherwise it will acquire a dark and unpleasant hue. Once beans  boil, add 3-5 tablespoons of ice water. Repeat the procedure until beans  won't soften. Salt it only at the end of cooking, since salt makes the water very hard, which slows down the cooking process. To make beans  elastic, and its broth is rich and satisfying, add 3-5 tablespoons of sunflower or olive oil to the water. To quickly cook beans fill the beans with cold water and put on medium. As soon as it boils, drain the broth, pour cold water and put on a fire to boil. Repeat this procedure until the beans are ready. For quick beans, put a little soda in the water (on the tip of a teaspoon). At the end of cooking, neutralize the effect of soda by adding a few drops of lemon juice to the broth. Do not rush and take out beans  it’s premature, even if you don’t have time to cook at all. The fact is that undercooked beans  contains toxic substances that are extremely toxic and in large quantities can cause dysbiosis or mild poisoning. The consequences are not terrible, but rather unpleasant. In any case, do not risk the health and well-being of your near and dear ones, but rather wait a little more time, and beans  will be completely ready. Bean variety is of great importance in the cooking process. Cooking time for colored beans (pink, yellow, blue) requires much less than white. If it is large, this is a sign of an elite variety, which means it is cooked much faster. After cooking beans, drain it on a sieve and pour over water at room temperature. The peel may crack a little, but by itself beans  gets a pleasant elastic consistency.

Sources:

• how to cook beans
• How to cook beans

It happens that the time to prepare a particular dish is sorely lacking. For example, the preparation of beans requires preliminary soaking for 7-12 hours. So is it possible to speed up this process and cook beans without soaking it for such a long time?

Instruction manual

For quick preparation of beans without soaking it, first of all, it is necessary to carefully sort through it, removing damaged beans, garbage and dust. After that, it is washed under cold running water, dried and poured into a deep large pan, which is two-thirds full of water. The pan is placed on medium heat, after which you need to wait for the water to boil for fifteen minutes, drain all the water and pour the beans with cold, clean water. After changing the water, the pan must be put on fire again, wait for boiling again, replace the water again and continue to cook the beans for thirty to forty minutes. Also, beans can be cooked without soaking in another way - changing the boiled water not completely, but simply adding a couple of tablespoons of fresh water to it at the first cooking stage (three to four times). Beans will cook faster due to the temperature difference in the pan. You can also sort out and rinse the beans, pour it with a small amount of cold water and put the cook on moderate heat. After boiling water, you need to remove the pan from the stove, cover it tightly with a lid and leave to infuse for an hour. At the end of the period, the beans are again placed on the stove and cooked in the usual way.

If there is little time left, beans can be soaked for a small amount of time.

To do this, you need to pour it into a large pot of water (1: 3 ratio), bring to a boil over low heat, then cook for five minutes.

After the beans are removed from the heat and infused in their own broth for three hours, and then cooked for another hour until cooked.

Most quickly, without preliminary soaking, frozen beans are cooked, which is boiled over moderate heat and eaten as early as fifteen minutes after the start of cooking.

The white variety, which does not need to be soaked, is boiled for one and a half hours, doused with cold water 3 centimeters above the bean beans.

Salt should be added exclusively at the end of cooking.

note

In order not to pre-soaked beans evenly and quickly boil, it is advisable to replace the water during cooking at least two times.

Useful advice

It is possible to determine whether the beans are completely boiled by its softness, the presence of which is necessary, since undercooked beans contain substances hazardous to health.

Source: https://www.kakprosto.ru/kak-116600-kak-varit-fasol-bystro

Yummy from beans - how to cook it correctly

Beans are healthy and nutritious. It contains almost everything that the human body needs: vitamins, carbohydrates, minerals, proteins.

In addition, it is distinguished by excellent taste. Good housewives know how to cook beans in a delicious way. From it you can make soup, side dish, dessert, salad. Bean dish is as tasty and satisfying as with meat. It serves as a wonderful filling for pies and various baked goods.

The subtleties of cooking delicious beans

Soaking Features

The mandatory rule for the preparation of beans is to soak it for 10-12 hours in cold water, which should be boiled and cooled very well.

From this begins the proper preparation of a delicious dish. If you soak it in raw water, then the beans will turn out to be glassy and stiff.

It is good if during soaking the container with beans will be in a cold place.

Beans can be soaked in good beer, which will give it a piquant taste. The rules are the same as for water. When the time comes to cook the beans, the beer does not need to be poured, but brewed in it. Alcohol and harmful substances will evaporate from it.

Thermal mode

Another important rule for obtaining a delicious bean dish is compliance with the thermal regime. First you need to put it on a slow fire so that it boils at least half an hour later. After boiling, the fire should remain moderate so that the beans boil slightly.

You can not cook different types of beans together, because each grade requires its own cooking time. Beans are salted ready-made. Compliance with the above recommendations guarantees the receipt of delicious and mouth-watering dishes from beans.

Bean soup - never tastes better

Bean soups always turn out delicious, rich and tasty.

Mushroom Bean Soup

Ingredients:

• beans (two glasses);
• one medium carrot;
• vegetable oil;
• bulb;
• a bowl of champignons (or other mushrooms);
• tomato paste (2 tbsp. l.).

Boil the soaked beans until soft for about an hour. While the beans are boiling, finely chop the carrots and onions and sauté in vegetable oil.

Put mushrooms and simmer for 10 minutes. Add tomato paste mixed with flour to vegetables with mushrooms. Mix well and cook until thick for about two minutes.

Mix the prepared beans with frying with tomato sauce and cubes of potatoes. Bringing to a boil, cook over low heat for 20 minutes. Add salt and pepper to taste. Serve soup with fresh herbs and homemade crackers.

Tomato Bean Pork Soup

Components:

• pork ribs (500 g);
• white beans (400 g);
• tomato paste (150 g);
• one carrot;
• one onion;
• cardamom (five grains);
• cloves (three buds);
• salt, pepper, garlic to taste.

Drain the soaked beans. Then rinse it in running water. Put beans and meat into the pan, pour water. When it boils, make moderate heat and cook for an hour and a half.

Chop onion with carrots, add tomato paste and passivate. Add this frying to the soup. Put all the spices and cook a little more. Soup should be infused for at least 15 minutes.

Dress the soup with grated garlic already in the plates.

Appetizing Bean Salads

To know how to cook beans, you should definitely try at least a few salad recipes.

String Bean Salad

• green beans (500 g);
• two onions;
• green parsley, sour cream, salt.

Pods free from tips and veins. Slice obliquely and blanch for 10 minutes, adding a little water with vinegar and salt.

Then pour this water on the bulbs, and rinse the beans with water. Cut the onion into rings and scald it with a bean broth. Then cool and arrange on a platter.

Put ready pods on top. Salt everything a little, put sour cream and mix.

Beans and Smoked Chicken

The composition of the salad includes:

• beans (200 g);
• smoked chicken fillet;
• fresh cucumbers (300 g);
• salt, mayonnaise to taste.

For this salad, soak the beans in beer, then boil. Cool down after reclining into a colander. Dice fillet with cucumbers. Add the beans, season with mayonnaise and mix well.

Bean Meat Dishes

It goes well with any meat: chicken, turkey, rabbit, beef, pork.

Beans with Chicken and Vegetables

Prepare:

• beans (two glasses);
• chicken fillet;
• two carrots;
• vegetable oil;
• two onions;
• two pickled cucumbers;
• 2-3 bell peppers;
• 4-5 tomatoes;
• two cloves of garlic.

Beans leave overnight in cold water. Then boil until soft. Thinly chop the chicken fillet with spices with salt and ground pepper.

In vegetable oil, fry the chicken until golden brown. Finely chop the onions, carrots, bell peppers, tomatoes.

Stew the vegetable mixture in a hot pan for 10 minutes with vegetable oil (a little).

Put the meat in the beans, add vegetables, pepper and salt to taste. Stew for another 5 minutes and add the garlic with pickled cucumbers. Sprinkle the finished dish with fresh herbs.

Beans with pork in a pot

Need to stock up:

• green beans (500 g);
• pork (500 g);
• two onions;
• two tomatoes;
• tomato paste (1 tbsp. l.);
• mushrooms (250 g);
• an egg;
• flour (1 tsp);
• sour cream (2-3 tbsp. l.);
• grated cheese (3 tbsp. l.);
• pepper, salt to taste.

Fry the meat into small cubes with tomatoes and onions. Green bean pods, cleaned from fibers and cut in half, put in half the finished meat.

Pour hot water with pepper and salt. Simmer on low heat. At this time, peel, wash and chop the mushrooms. Stew them with tomato paste, eggs and sour cream.

Sprinkle with flour and stew briefly.

Mushrooms mixed with beans, put everything in a refractory ceramic pot, pour grated cheese on top and place in a hot oven. The dish should be baked and browned.

Only beans

In order not to puzzle over what can be prepared from beans, it is enough to resort to recipes for delicious dishes in which the main component is the beans themselves.

Beans under the eggs

In addition to beans (glass), you will need:

• two eggs;
• bulb;
• sour cream, red pepper, dill, salt, flour to taste.

Transfer almost ready-made boiled beans to a hot pan or pan without a handle. Pre-grease the container with vegetable oil and lightly sprinkle with breadcrumbs.

Warm and pour overhead beaten eggs mixed with flour, fried onions, pepper, salt, dill.

When a crust forms from the eggs, grease with sour cream on top and hold in the oven for another five minutes.

Baked beans

The composition of the dish:

• pockmarked or dark beans (two glasses);
• tomato paste (2 tsp);
• two onions;
• two bay leaves;
• salt, black pepper, flour, sugar to taste;
• vegetable oil.

Boil soaked beans until almost ready. Cut onions in half rings and pass until golden with the addition of flour. Add the bean broth to the roast.

After boiling, season with pepper, sugar and in the end with bay leaf. Pour this sauce into boiled beans and simmer for half an hour. Served hot or cold.

Tasty the same.

Bean Cutlets

Prepare:

• beans (glass);
• two onions;
• semolina (1 tbsp. l.);
• two eggs.

Grind the soaked and washed beans in a meat grinder, adding one raw and one fried onion. Introduce eggs and semolina into the mixture. Form cutlets and fry a little. Then place the patties in a casserole, pour in water (you can use meat broth) to cover them, and simmer for an hour and a half.

Bean Lobio

Lobio is a Georgian dish meaning beans in a sauce with various seasonings. There are many recommendations for making lobio beans. Here are some recipes.

With beer

• two glasses of beans;
• a glass of peeled walnuts;
• 250 ml of beer;
• head of garlic;
• two bunches of green parsley;
• 1 tbsp. l Sahara;
• juice of 1 pomegranate;
• to taste salt with pepper.

Soak the beans in beer and cold water. Boil until soft and drain. Garlic, walnuts, greens, through a meat grinder. Add this mass to chilled beans. Season with pomegranate juice, pepper, salt, sugar.

Lobio with eggs and butter

Prepare:

• green beans (1 kg);
• 200 g melted butter;
• 3 eggs;
• salt.

Bean pods, peeled, washed with cold water and chopped, put in a pan. Pour two glasses of boiling water, close the lid and cook for one to two hours until cooked.

When the water boils, and the beans break apart, add oil, salt. Stew for 10 minutes. Introduce the raw egg and mix. Pour the rest with beaten eggs.

Smooth the surface and simmer in a closed pan until the eggs are ready.

Lobio with nuts and tomatoes

Components:

• green beans (500 g);
• tomatoes (600);
• half a glass of peeled walnuts;
• two onions;
• clove of garlic;
• a sprig of green cilantro;
• three branches of green basil and parsley;
• salt.

Place the sliced \u200b\u200btomatoes in a saucepan and let it simmer on the fire for 2 minutes. Then, removing from heat, rub through a sieve.

Boil the chopped bean pods and combine with tomato puree and onions. Boil. Mix walnuts with salt, garlic, cilantro, parsley, basil. Add this mixture to green beans and mashed potatoes and boil for 10 minutes.

A small part of everything that can be prepared from beans is described. These are delicious mashed potato soups, stews, casseroles, goulash, pies and much more. If you start cooking beans, you will want to do it more often.

Source: http://www.WomanWay.ru/kulinariya/vtoroe/usnyatina-iz-fasoli.html

How to Make Red Beans Deliciously - 4 Delicious Recipes

There are two products on sale and in cooking called beans - these are actually ripe fruits, or rather dried grains of different varieties and colors, they are sold in this form or canned.

The second product is green beans, which are unripe pods of ordinary or asparagus beans; they are sold not only fresh and canned, but also frozen.

Traditionally, when discussing how to cook red beans deliciously, they mean ripe dry fruits, and green beans are usually discussed in the name.

Beans, unlike many products, do not lose their properties after heat treatment. Its peculiar taste can be distinguished or modified with various seasonings and spices and please any eater.

The only difficulty, or rather inconvenience, is the need for prolonged soaking for swelling before cooking.

Canned fruits, which retain useful properties in their original form, successfully help in solving this problem.

What is healthy beans

Dry beans are a unique product in their composition, it is a leader in the content of vegetable proteins, up to 24-26%, depending on the variety, and the plant protein resembles animal protein and is very easily absorbed, even lighter than animal. In addition, it has a lot of fiber, in 100 g almost half the average daily requirement, vitamins and minerals.

Due to the composition and ease of preparation, beans are an important component in proper and healthy nutrition, it is necessary for cores and diabetics, athletes and models.

Love for her is manifested in the national cuisines and culinary traditions of Mexico, France, Georgia, China and Japan.

In our country, the climate is not quite suitable for growing this bean crop, but its popularity does not decrease from this.

Contraindications

However, people with gastrointestinal problems and related areas, as well as with diagnoses of gout, arthritis and arthrosis, beans should be included in their diet very carefully and in small quantities.

Flatulence caused by intestinal bacteria that process legume proteins is also an uncomfortable feature of legumes.

This should be taken into account when thinking about how to cook red beans deliciously, adding dill, fennel, cloves, anise and fenugreek to dishes with it, which harmonize not only the taste, but also the digestion process.

Everyone should know that raw ripe fruits are categorically impossible, they can be poisoned.

Therefore, you need to know how to cook red beans deliciously, do not neglect the stage of soaking, including in an alkaline solution.

Some nutritionists advise draining the first water after boiling and boil until completely ready in the second water.

Thus, you can choose the method of preparation, spices and seasonings, which will minimize all the shortcomings and make it possible to get not only good, but also pleasure from dishes with beans.

How to Make Red Beans Deliciously

Beans are indispensable during the fasting period and on the vegetarian menu. In this article, we will discuss how to cook delicious beans for a strict vegetarian diet without the use of animal protein and fat products in recipes.

All of the above dishes are quite versatile, easy to prepare and have almost no national color, but the famous Georgian lobio and American Idaho soup, which is also often cooked only on water, will be postponed until next time.

How to Make Bean Soup

The peculiarity of red bean puree soups is the complete absence of potatoes and thickeners, such as starch, semolina or flour, because there is enough of its own starch in the composition of the fruits.

Usually, the soup is cooked from dried fruits, it is best to have one variety, then all grains will be cooked at the same time.

In the case of time pressure, thinking about how to cook red beans deliciously, you can use canned. In this case, it is important not to salt the soup, because salt is the main preservative.

Vegetarian soup made from beans and the same ingredients can be cooked in different ways and the tastes of these soups will be very different, but the benefits will remain.

INGREDIENTS:

• 2 cups dry red beans;
• 1 onion;
• 1-2 tbsp. l vegetable oil;
• 2 carrots;
• 2 parsley roots;
• celery root;
• salt pepper.

COOKING METHOD №1:

Rinse beans and soak for 10-12 hours, for example at night, in water. If the fruits are bought long ago, you should add a pinch of soda to the water and increase the soaking time.

When the fruits swell, drain the water, rinse with drinking water, pour 2 liters of clean water and put to boil. After 30-40 minutes, put in a pan 1 carrot and celery, chopped at random.

Cut onion and fry in oil until translucent, put a second finely grated carrot on it, fry until the carrot changes color.

After that, add finely grated or chopped parsley root to the pan, fry together until the parsley softens a little and soaks in oil. Put the fried vegetables in a pan to the beans.

Rinse the pan with a tiny amount of hot water and pour it into the pan. Boil the soup until the beans are ready, remove from heat and grind it in portions with a mixer-mug and pour it into another pan. Season the soup with pepper and salt, boil, immediately turn off. Sprinkle the prepared soup with parsley.

PREPARATION METHOD №2:

Wash red beans thoroughly, pour with drinking water for several hours (3-5), and then boil it in this water until tender.

Coarsely chop all the vegetables, put on the beans and cook from the moment of boiling for 2-3 minutes, turn off the heat, grind immediately with a mixer, season with salt and pepper, put on fire.

Add oil, mix and cook for another 10-12 minutes, stirring all the time with a polymer or wooden spoon so that it does not burn and does not hit the bottom.

The oil in this recipe is an optional but desirable component that makes the taste softer and the soup more harmonious and useful in terms of composition. Sprinkle the prepared thick soup with herbs, preferably celery or parsley.

As a side dish, such soup is usually served with garlic croutons or aromatic spicy crackers made from white bread, oven-dried or fried in vegetable oil.

☞ recipe

Armenian Bean Paste Recipe

INGREDIENTS:

• 300 g dry red beans;
• head of garlic;
• a bunch of cilantro;
• 50 g of walnut kernels;
• salt pepper.

PREPARATION:

Rinse red beans, fill with water and leave for at least 7-8 hours, it is easiest to stay all night, especially since some cookbooks suggest soaking the fruits for a day.

Drain the water, rinse the beans with running water and cook until completely soft, adding hot water if necessary during cooking. Drain through a colander to completely drain the water from it. Peel the head of garlic, chop the slices, chop the nuts and cilantro finely.

Mix all the ingredients and grind 3 times with a manual meat grinder or 2 times with an electric grinder. Pepper and salt the resulting paste, try and salt if necessary. Unsalted paste has the taste of an unfinished dish.

Arrange in a vase, garnish with parsley. Serve with pita bread, from which you can make roll, or with toasted bread.

To obtain a more saturated buttery taste, you can roast 1 chopped onion together with 3-4 cloves of garlic until transparent in sunflower oil, then add them together with nuts and cilantro to red beans and chop together.

☞ recipe

Colored Bean Snacks

INGREDIENTS:

• 1 cup motley beans;
• 1 carrot, beetroot, bell pepper.

INGREDIENTS for refueling, 1st option:

• wine vinegar;
• 1 tbsp. l caraway seeds;
• grated horseradish;
• lemon.

INGREDIENTS for refueling, 2nd option:

• 1-2 bulbs;
• ground red pepper;
• vegetable oil;
• 2-3 tomatoes;
• salt.

COOKING METHOD №1:

Soak colored beans and cook in the traditional way, drain, cool. Cook the carrots and beets and cut them into cubes to the size, like two beans, mix with the cooled fruits, put in a salad bowl.

Prepare dressing, for this wine vinegar to taste diluted with cold water. Put caraway seeds in a strainer and lower in boiling water for one minute, remove, shake to glass water, transfer to vinegar.

Add grated horseradish to the mixture, not more than 5 tbsp. l., and squeeze the juice from the lemon. Mix everything, pour the resulting dressing vegetables, try, salt to taste.

Top with bell pepper, sliced \u200b\u200bin rings or straws.

PREPARATION METHOD №2:

Prepare all components for a snack - clean and cook according to traditional recipes.

For dressing, finely chopped onion, sprinkle with pepper, fry in enough oil, add salted water and simmer for a couple of minutes.

Peel the tomatoes (scald with boiling water, then pour water from the refrigerator, remove the skin), chop, put onion, simmer for 15 minutes, try and salt to taste.

For a sharper taste, garlic can be added to the dressing. Grind hot dressing with a mixer-mug. Beans and chopped vegetables put in a salad bowl and pour the finished dressing, mix. The appetizer can be served warm.

Canned Bean Salad Recipe

A particular piquancy to this salad is given by the combination of a starchy, slightly dull taste of beans with aromatic vinegar dressing. By modifying dressing with different herbs and spices, you can create a whole bunch of salads with different tastes.

INGREDIENTS:

• 500 g canned red beans;
• 2 red onions;
• 1-2 cloves of garlic;
• 5 tbsp. l vegetable oil;
• salt pepper;
• 1 tbsp. l granulated sugar;
• 7 tbsp. l apple cider vinegar;
• parsley, cilantro, basil;
• 2 tbsp. l capers.

PREPARATION:

Drain the brine with canned red beans, try, if necessary, rinse with cold drinking water, allow to drain well. Chop the onion into strips, grate the garlic, fry them together in hot oil, season with salt, pepper and sugar.

Let the sugar melt, but make sure that it does not stick to the pan and does not burn.

Gently add vinegar to the pan, immediately after boiling, turn off the heat, put the beans in the pan, mix and let it cool slowly to room temperature so that the fruits of the bean culture are saturated with dressing.

Wash and squeeze through a cloth towel several branches of cilantro, parsley and basil, tear leaves and herbs, chop, mix with capers. When the beans have completely cooled, transfer to a salad bowl, pour the greens with capers, mix. Garnish with sage leaves.

For this salad, you can prepare aromatic vinegar in advance: put a pair of peeled cloves of garlic and hot red pepper, a sprig of purple basil and 1 tsp each in a bottle with a tightly ground stopper or a screw cap.

warmed up in a dry frying pan seeds of coriander (cilantro) and cumin (zira). Pour the mixture with apple cider vinegar and put in the corner of the kitchen cabinet or buffet for 10 days.

Another composition with a Mediterranean flavor includes fennel, thyme and one! a small sprig of rosemary.

☞ recipe

Source: http://lGiornale.ru/cookery/kak-usno-prigotovit-krasnuyu-fasol/

How to quickly cook red beans without soaking - Year 2018

Beans are a tasty and popular side dish and an important part of many dishes.

Legumes contain many essential trace elements and vitamins, which, unfortunately, are lost during cooking.

How to choose tasty and healthy beans?

Bean beans come in different types and colors.

Each type has its own characteristics, namely friability, texture, specificity of taste and compatibility with other dishes that should be considered when choosing. Of the most popular and affordable species, one can distinguish white, red, black and motley beans.

• White beans  is the most common variety. It is combined with almost all dishes, and you can use it everywhere, since its delicate taste is quite familiar to everyone. When choosing this bean, it should be borne in mind that it is quite crumbly;
• Red color  no less popular and familiar to everyone. Most often it is used for stuffing and in soups and salads. It has a pleasant taste and medium friability, and among its features you can highlight a bright burgundy color;
• Black grade  more exotic than the other types of beans listed. Having a sweet and bitter taste, it is suitable for stews and salads. It has a fairly dense texture;
• Pinto  or mottled beans  universal due to its delicate and creamy taste. The main catch of this variety is that it needs to be soaked and boiled for a long enough time, but the pinto's taste is worth it.

When choosing beans in the store, pay attention to the integrity of the package, the cleanliness of the mixture, the absence of spots on grains and flowability. Attentiveness and pickiness at the selection stage will allow you to enjoy a truly delicious dish at the end.

Preparation of beans for cooking

Beans must be soaked before cooking. This is due to the reduction of cooking time and softens the effect of beans on the intestines.

Before soaking, the beans should be sorted out, removing the spoiled ones. You should never mix different varieties, as this will ruin the taste. After the beans have been sorted, the beans should be washed.

Grains are soaked for three to twelve hours, depending on the type. During the soaking process, water should be changed regularly, preferably every three hours. A double increase in grain volume indicates that they can be cooked. Before cooking, the beans must be washed several times.

How to cook beans quickly: ways

Beans are not the “fastest” product; you need to have patience to cook them. But sometimes it’s just necessary to weld it quickly. There are several ways to do this.

• To cook beans fast in the pan. it is necessary to fill them with very cold water and put to cook on medium heat. When the water boils, it merges and a new portion of cold is poured. The procedure is repeated until complete. You can also add soda on the tip of the knife and a couple of drops of lemon juice at the end to neutralize the effect of soda. Salt water should only be at the end, as salt slows down cooking;
• Without soaking  Beans are cooked in the same way. There is an unusual way to cook ungrounded beans quickly: using seaweed. Its leaves should be dried in advance and added to the beans before cooking. All this takes about 40 minutes, and if you add spices to this, you can additionally get a tasty broth;
• It is very convenient to cook beans in the microwave.  To do this, place the grains in a glass dish, pour clean cool water and put in the oven for 7-10 minutes at maximum power. After this, mix the beans, salt and put again for 15–20 minutes at medium power;
• In a slow cooker  Beans are cooked in stewing mode for one and a half hours. Salt should be before cooking;
• Red variety for borsch is very good to cook in a pressure cooker. In this case, the beans are boiled for about 40 minutes after boiling. It is better not to salt the beans.

Modern varieties are specifically designed for quick cooking, so if you need "fast" beans, it is advisable to choose them. The variety must be indicated on the package with the product.

Beef liver salad with various additives. Try, experiment, cook!

Banana-curd pie in a slow cooker. You can add raisins, nuts, candied fruits and other "goodies" to it. Read the recipes.

Have you tried the squid stewed in sour cream? Try this delicious recipe.

• Beans can change color during their cooking. To prevent this from happening, do not cover it;
• To prevent the beans from becoming bitter, the water must be changed at least twice during cooking. Old beans are also bitter;
• There is a faster, but laborious way to soak beans. In this case, the grains are brought to a boil over low heat and cooked for 5 minutes. Then it settles for 3 hours in broth and 1 hour in clean water;
• To make the beans cook faster, after boiling, add 2-3 tablespoons of cold water;
• Do not soak the beans for more than 10 hours;
• In the summer, soaked beans should be put in the refrigerator to prevent sprouting;
• One glass holds about 200 grams of grains.

Cooking beans is not a quick task, so it is better to plan it in advance. In addition to an hour or two, which will take directly cooking, you need to take into account the time for soaking. The good news is that you have almost nothing to do.

How to prepare beans

The first thing to do is check the expiration date. Beans that have been lying for more than a year are likely to dry out. Such beans will not become soft and tender, no matter how much it is cooked.

Sort the beans (don't worry, it's fast) and throw away all shriveled and suspicious beans, as well as stalks and other garbage.

Then rinse the beans thoroughly in a colander under a stream of cold water.

The next step is soaking, and there are several good reasons. Firstly, pre-soaked beans cook faster. This, incidentally, is not the main reason: without soaking, the beans will cook for only 15–20 minutes longer.

Secondly, during the soaking, oligosaccharides are partially dissolved, which cause increased gas formation in the intestine.

Thirdly, it is believed that during soaking beans lose their so-called antinutrients - compounds that interfere with the absorption of nutrients. In particular, legumes contain phytic acid, which interferes with the absorption of zinc, calcium, magnesium and iron.

How to soak beans

There are two ways to soak beans:

1. Slow or cold way

Proponents of this method of soaking argue that it allows you to get rid of the unpleasant side effects that legumes are famous for. However, note that it takes time. Put the beans in a large pot, fill with cold water and put in the refrigerator for 12-24 hours.

For 1 cup of beans you will need 5 glasses of water.

2. Fast, or hot, way

If there is no time for prolonged soaking, then simply pour dry beans into a saucepan and pour water in the same proportion as in the previous method. Bring the water to a boil and boil the beans for 2-3 minutes. Then remove the pan from the stove, cover and let stand for at least 1 hour.

Note that the volume of beans after soaking and cooking will increase 2-3 times, so choose a larger pan.

By the way, some housewives claim that with this method of soaking, the dish turns out to be tastier.

How to cook beans

After soaking, drain the water and rinse the swollen beans in running water. Then put it in a large pan and fill it with water so that it completely covers the beans. Bring the water to a boil and add a tablespoon of sunflower or, so that there is less foam.

Boil the beans over low heat. You may need to add water to the pan from time to time during cooking. Depending on the variety of beans, the shelf life and hardness of the water, the cooking time can be from 0.5 to 2.5 hours.

During cooking, the beans do not need to be disturbed, and the pan does not need to be covered.

To find out if the beans are ready, mash one thing with a fork or fingers. Ideally, the beans should become soft, but not boil until porridge. If the beans are still crunching, then leave it to boil further and check for readiness every 10 minutes.

Subtleties

There is a fairly common myth that salt gives the beans density and stiffness, so you need to add it at the end. In fact, salt does not affect the consistency of beans, unless, of course, you are not going to sprinkle it in a pan with handfuls. You can also add herbs at any time.

If your prescription needs to add acidic foods, such as lemon juice, wine, vinegar, or tomatoes, do this after the beans are ready. Otherwise, the beans may not be as tender as we would like.

Ready beans can be stored in the refrigerator for up to 4 days. It is recommended to use flat shallow containers for this.

Do you have any secrets to cooking beans? Share them in the comments.

Beans, cultivated seven thousand years ago in Central and South America, are still a favorite dish of many nations and are among the ten most healthy foods on the planet. The famous bean culture, which in ancient times was considered the "meat of the poor", is a source of protein and vitamins, and now we know about 200 varieties of beans. It is leguminous and cereal, red, white, mottled, black, green, brown, large and small. This culture is grown in all countries except the Far North, and is popular with anyone who thinks about proper nutrition.

The benefits and harms of beans for the body

Beans contain 24 grams of protein and 60 grams of “good” carbohydrates, so it is very nutritious, nutritious and healthy. A low fat content (1%) makes beans a dietary dish, which is desirable to include in a lean and therapeutic diet, as legumes provide the body with all vital substances and allow you to "survive" between meals without high-calorie snacks. Beans contain iron, magnesium, calcium, manganese, vitamins B and K, and valuable fiber. Since the beans are not completely digested, it serves as a kind of brush for the intestines, which sweeps out all unnecessary from the body. In addition, beans prevent the aging of the body, is an excellent prevention of cancer and osteoporosis, strengthens the cardiovascular system, lowers cholesterol and boosts immunity. Interestingly, the beans contain tryptophan, an amino acid that promotes the production of serotonin, a hormone of pleasure, so if you eat beans every day, you can get rid of depression, insomnia and bad mood. The benefits of beans are unquestioned, but people with gastritis, pancreatitis, cholecystitis and a stomach ulcer should not abuse legumes to prevent gas formation. Also, you should not eat beans in their raw form, as it can be very toxic.

Beans in the culinary of different countries

Soups, mashed potatoes, cereals are cooked from beans, salads, pastes, snacks, and vegetarian sausage are made. At the same time, different types of beans have their own culinary "specialization" - it is better to stew white beans, red is good for salads and soups, and black, which is incredibly tender and soft in taste, is ideal as a side dish without any additives. An unusually picturesque lima bean can decorate any dish, because in shape it resembles a beautiful shell.

Mexicans make spicy meat sauce from beans, Ukrainians add it to their signature borscht, Asians mix beans with rice, Georgians cook lobio with herbs, and the French cook beans with spinach. By the way, in Ukraine, sweet cakes with poppy seeds and beans, which are served with honey, are popular. Beans are a versatile product that has thousands of cooking methods and always bright, unexpected taste.

The secrets of cooking beans from the chef

Beans are a moody product, but you can easily find a common language with it if you know some culinary subtleties. So, how to quickly and tasty cook beans to get the maximum benefit and pleasure?

• To combat flatulence, add thyme and mint to the beans before cooking, they will relieve the intestines of gases and give the dish a fragrant aroma.
• If you want a bean flavor to go out of beans, be sure to soak it before cooking for 8-12 hours. After this, it is recommended to drain and boil the beans in new water, otherwise the cooking time will stretch to infinity, and the beans will lose tender nutty notes.
• Take your time, cook the beans over low heat. After boiling, the experienced housewives change the water again and add a little vegetable oil to it for a soft taste.
• Salt beans only at the end of cooking, otherwise it will turn out to be too stiff.
• To cook faster, add to it every 10 minutes 1 tbsp. a spoonful of cold water.
• Do not cover the beans with a lid when cooking, and then it will retain its bright saturated color.

At the time of Cleopatra, the beauties used ground and dried beans as powder, as it made the skin young and velvety. Modern women use beans exclusively inside, but the effect is the same!

Few people know that beans are a rich source of vegetable proteins. It is easily absorbed by the body. Bean dishes are amazingly tasty, satisfying and healthy. It is not in vain that during fasting they are consumed instead of meat.

Beans are not eaten raw. And the fact how much time you need to spend on its preparation, makes many housewives by surprise. I want to do everything quickly and correctly.

Cooking methods

To save time, beans can be cooked without pre-soaking. There are several proven methods.

• First way

Based on the creation of temperature differences. It sounds creepy, of course, but it works for sure. Before, it needs to be sorted out, discarded spoiled and washed under running cold water. To cook, select the largest and deepest saucepan and put the beans in there.

Pour so much water into the container so that it is 3-5 cm above the beans. Then it must be brought to a boil over medium heat and cook for 15 minutes.

After that, drain all the water. Then fill the pan with cold. Let it boil again, drain again and fill the pan with new water for the third time. After boiling the last portion, cook the beans should be 30-40 minutes. It is possible to renew boiled water partially, adding several tablespoons of cold water during the preparation process. Subjected to a sharp change in temperature, the bean product cooks significantly less time.

• The second way.

It involves adding soda or lemon juice to cold water. This method is not to everyone's taste. It is important to correctly calculate the proportions. Otherwise, the product may end up in the bin very quickly.

How much time will it take in this case until the product is completely ready? About two hours. Recall at the same time that the beans are cooked without soaking for about 4 hours. The difference is obvious.

• The third way.

One of the most effective methods to cook bean beans quickly and tasty without first soaking is to add a dry sheet of sea kale to the water. How much will be cooked in this case? About 40 minutes.

• The fourth way.

Bean product is cooked quickly and without additional ingredients, if it is salted at the end of cooking.

To determine whether a product is ready or not, you need to apply the "Three Beans" method: at the same time try three grains. It is important to know that poorly boiled beans contain substances that are harmful to the body.

The cooking speed also depends on the variety, shelf life, size of beans and water quality.

Cooking features

Red beans without pre-soaking should be boiled for approximately three hours. Do you know how much time you will save if you leave it overnight in the water? Up to two hours. That is why the red bean variety is recommended to be soaked.

For smell, garlic or bay leaf is added to red beans. They use it, as a rule, in dietary dishes.

Features of cooking white beans

How long does it take to make this variety? 30 to 50 minutes. White beans are cooked quickly and without preliminary soaking. Therefore, it is most often used for cooking soups.

Beans can be cooked not only in a pot on the stove, but also in the microwave, slow cooker, double boiler. However, a prerequisite is soaking in water. How long does this process take? As a rule, from 8 to 10 hours.

Benefits of Soaking Beans:

• the time for preparing the product is halved;
• excess starch is washed off the surface of the beans;
• the product becomes significantly softer and more tender in taste;
• beans soaked in water are better absorbed by the body;
• contributes to the decomposition of complex sugars, which lead to problems with the intestines.

• cook beans with an open lid, otherwise it will change its color;
• properly prepared product should be soft;
• if the beans are needed for soup, then you need to cook them in a separate bowl;
• if salt is added at the beginning of cooking, the beans will be stiff.

Bean beans are considered not only a nutritious product, but also a reliable assistant in the fight against many diseases.

Useful product features:

• used to prevent the appearance of tartar;
• contributes to the rapid cure of tuberculosis;
• is a good diuretic;
• beans are useful for diseases of the urinary system, rheumatism, hypertension;
• serves as an anti-aging agent;
• it is an excellent wound healing agent;
• helps with gastritis, obesity of the liver.

It should be noted that beans do not lose their nutritional and medicinal properties as a result of heat treatment. Therefore, its regular use will favorably affect your health and general condition.