It is far from a secret that before cooking legumes, it is imperative to carry out a number of necessary manipulations so that enzymes that affect increased gas formation come out of them. Therefore, it will be useful to learn how to quickly cook beans if you urgently need them as an ingredient for any dish.

How to quickly cook beans in a saucepan without soaking?

Beans are one of the slowest foods to cook. But what to do if you urgently need it, and there is very little or no time for preparation? Then try boiling the beans without soaking. The cooking methods differ slightly, depending on the type.

There are also some secrets to keeping beans tasty and appealing if that matters to you.

• Pour the beans with water at the rate of 1: 4. Add a tablespoon of sugar there. The most common white sand will do, not brown. Turn on high heat on the stove, and then, when the water boils, reduce to medium. The beans will quickly soften: red beans will be ready in half an hour, and white or black beans in 40-50 minutes.
• To cook the beans faster, place a small piece of dried seaweed in a saucepan. Nori seaweed, used for making Japanese rolls, is also suitable. Bring the beans to a boil, then reduce the heat to medium and cook the beans for half an hour.
• If you know you will need to cook the beans, but there is no time to soak, there is another method you can use. Arrange the beans in bags, send them to the freezer. When it's time to cook, remove the beans from the refrigerator without first defrosting. Immediately put it in cool water, bring to a boil and cook for half an hour over medium heat. Do not forget to check the readiness half an hour after boiling.

Red beans

The red beans are washed and poured into a saucepan with water so that it covers the beans for a couple of centimeters. Bring to a boil and cook for 3 minutes. After that, the water is drained from the pan, and a new one is drawn instead. The beans are brought to a boil again. Turn off the stove and soak the beans for half an hour under the lid.

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According to many housewives, it is heavy and difficult to digest food, which means that its consumption by members of your family should be limited. However, this is not 100% true, since in order to contain a lot of nutrients beans did not appear before you only in a negative light, you just need to cook it correctly. How to do it?

Preliminary preparations

Any beans, especially red beans, are strongly recommended to soak before cooking... Dry beans can also be started to cook right away, but such beans, firstly, are cooked for 3-4 hours or more, and secondly, they cause the very accelerated gas formation in the digestive tract, for which many do not like legumes.

So, you need to take a wide dish, at least three times more in volume than the soaked one, put the beans there, fill it with cold plain water and leave for about 7-8 hours, as an option, overnight. This time is enough to beans not only became softer, but also gave the water sugars that are not digested by our body. Do not leave the beans for a longer time either, as they can simply sour.

Soaked beans increase in volume by about 3 times... Next, you need to drain the water and rinse the beans - now they can be boiled fearlessly.

How to cook beans in a saucepan

We place beans in a regular saucepan, fill with water and put on a small fire. Do not close the lid, otherwise the beans will change color. It is necessary to regularly check the water level and add cold water as needed - so the beans will cook faster, while stirring the boiled beans is not allowed. After an hour, you need to try several beans and if at least one of them is hard, then leave the pan on the fire for another 15 minutes. You can salt the dish both a couple of minutes before the end of cooking, and already ready-made.

Beans can be cooked not only in a regular saucepan, but also using a microwave, multicooker or double boiler. The cooking time for each of these options will be different. Combines all the ways the process of preparing beans. Beans must be soaked and sorted.

How to cook beans in a regular saucepan:

• after soaking, the water must be drained, and the beans must be filled with new liquid at the rate of 1 cup of beans in a glass of water (the water must be cold);
• the pot with beans must be put on low heat and brought to a boil (with high heat, the cooking speed will not change, and the moisture will evaporate faster);
• after the water boils, it must be drained and refilled with new cold liquid;
• continuing to cook over medium heat, the beans do not need to be covered with a lid;
• vegetable or olive oil will give the beans softness (you need to add a few tablespoons of oil during cooking);
• It is recommended to salt the beans a few minutes before cooking (if you add salt to the beans at the beginning of cooking, the amount of salt will decrease when the water is first drained).

During the cooking process, special attention should be paid to the liquid level. If the water evaporates, then it must be topped up so that the beans are completely immersed in it. Otherwise, the beans will not cook evenly.

The soaking process for beans is usually 7-8 hours, but this process can be accelerated. To do this, pour the beans with cold water, after having sorted them out and rinsed them. Then the container with beans and water must be put on low heat and brought to a boil. Boil the beans for no more than 5 minutes. After that, the beans must be left for three hours in the water in which they were boiled. Thanks to this technique, the soaking process will be more than halved.

The nuances of cooking beans in a multicooker:

• the ratio of water and beans does not change when cooking in a multicooker (1: 3);
• the beans are cooked in the "Stew" mode (first, the timer must be set for 1 hour, if the beans are not cooked during this time, then the cooking must be extended for another 20-30 minutes).

Beans take longer to cook in a double boiler than other methods. The liquid in this case is not poured into beans, but into a separate container. Red beans are cooked in three hours, white beans are cooked about 30 minutes faster. It is important that the temperature in the steamer is 80 degrees. Otherwise, the beans may take too long to cook, or they may not cook smoothly.

In the microwave, the beans must be boiled in a special dish. Beforehand, the beans must be soaked in water for several hours. Beans are poured with liquid according to the traditional rule: there should be three times more water than beans. Cook beans in the microwave at maximum power. It is best to set the timer to 7 or 10 minutes first, depending on the type of beans. The first option is for the white variety, the second for the red variety.

Asparagus (or green beans) are boiled for 5-6 minutes, regardless of the cooking method. If an ordinary saucepan is used for cooking, then the beans are laid out in a boiling liquid, and in other cases (multicooker, microwave) they are poured with cold water. The readiness will be indicated by a change in the structure of the pods (they will become soft). If the green beans are frozen, they must first be defrosted and cooked for 2 minutes longer.

How much to cook beans

Cooking time for beans depends on their color and variety. Red beans take longer to cook than white varieties, and asparagus beans take a few minutes to cook. The average cooking time for white or red beans in a regular saucepan is 50-60 minutes. You can check the readiness by taste or with a sharp object. The beans should be soft, but not mushy.

Cooking time for beans depending on the cooking method:

• regular saucepan 50-60 minutes;
• multicooker 1.5 hours ("Quenching" mode);
• in a double boiler 2.5-3.5 hours;
• in the microwave for 15-20 minutes.

You can shorten the cooking process of beans by pre-soaking them.... The longer the beans are in the water, the softer they become as they absorb moisture. It is recommended to soak the beans for at least 8-9 hours. The water can be changed, because during the soaking process, small debris can float to the surface of the liquid.

Beans are nutritious and healthy food that can easily replace meat. It contains calcium, iron, sulfur, ascorbic acid. There are green beans, asparagus, red, yellow, black and white beans. Each of them has its own characteristics that must be taken into account when preparing. For example, be sure to soak red beans in cold water for several hours before cooking. Here are some basic recipes, thanks to which you can make delicious red beans.

Red bean salad

It will take very little time to prepare such a salad, since canned beans will be used.

Ingredients:

• Canned red beans 1 b.
• Canned champignons 1 b.
• Onions 1 pc.
• Carrots 1 pc.
• Tomato 1 pc.
• Hard cheese 100 gr.
• Mayonnaise.
• Vegetable oil.
• Salt to taste.

Sequencing:

• Peel the onions and carrots. Grate the carrots on a small measuring scale, chop the onion into small pieces. Fry the onions and carrots in vegetable oil for 3-5 minutes, then add the canned mushrooms and continue to fry everything in a pan for another 5 minutes.
• Mix onions, carrots and mushrooms with a can of canned beans. Then add the chopped tomato and finely grated cheese.
• Season the salad with mayonnaise, then salt it.

The prepared salad can be garnished with herbs and a few pieces of canned mushrooms.

Prepare red beans in tomato sauce

Many have tried beans according to this recipe. The dish is delicious and easy to prepare.

Ingredients:

• Beans 1 tbsp
• Carrots 1-2 pcs.
• Onions 1 pc.
• Vegetable oil.
• Tomato paste to taste.
• Salt, spices to taste.

Sequencing:

• Soak the beans in cold water overnight. Then rinse it and cook until cooked. This will take approximately 1 hour.
• Peel the onions and carrots. Grate the carrots on a fine grater and chop the onion. Fry in vegetable oil for 5-7 minutes. Add tomato paste and mix everything thoroughly.
• Add prepared beans to onions, carrots and tomato paste. Mix everything thoroughly and continue to simmer everything in a pan for another 5-10 minutes. Add salt and spices to taste 1-2 minutes before cooking.

How to cook red beans - lobio in a slow cooker

Lobio is a traditional Georgian dish that incorporates simple and affordable ingredients.

Ingredients:

• Red beans 3 tbsp
• Onions 1 pc.
• Tomato paste 100 gr.
• Garlic 5 cloves.
• Salt, sugar, spices (hop-suneli pepper), cilantro to taste.
• Vegetable oil.

Sequencing:

• Soak red beans overnight. During this time, it will be completely saturated with water and will be ready for cooking. Cook the beans in salted water.
• Rinse the peeled onions, cilantro and garlic and then chop.
• Fry the onions in vegetable oil in a slow cooker until cooked through. For this, the "Frying" or "Baking" mode is suitable.
• Combine the beans and onions and turn on the "Stew" mode. The beans should be braised for about 1 hour.
• Add tomato paste, salt, sugar, spices, garlic and cilantro to taste. Continue to extinguish the lobio on the "Extinguishing" mode for another 1-1.5 hours.
• Decorate the prepared dish with herbs.

Red bean pate

Such a dish can be put on both everyday and festive tables. Beans combined with nuts give the dish a unique and special taste.

Ingredients:

• Red beans 2 tbsp
• Onions 2 pcs.
• Walnut 100 gr.
• Garlic 4 cloves.
• Vegetable oil.
• Salt, spices to taste.

Sequencing:

• Soak the beans for several hours and then boil. Pour the remaining broth into a separate bowl.
• Grind the walnuts thoroughly in a blender.
• Peel the onion and garlic and chop finely. Fry them in vegetable oil until cooked through.
• Combine walnuts with onions, garlic, beans. Season with salt and spices to taste. Mix everything thoroughly with a blender. The result should be a homogeneous paste.

Bean dishes go well with meat, vegetables and offal, so they can be safely added to an already cooked dish. You can use nuts, herbs and vegetables as decoration.

Bean dishes have hundreds of options and are popular not only with us, but also in many cuisines of the world. Healthy legumes go well with vegetables and meat, spices and herbs, which makes it possible to prepare rich soups, lean salads and vitamin snacks, many of which have become the country's hallmark, earning fame.

What to cook with beans?

Bean dishes “simple and tasty” are recipes with the help of which any housewife can put on the table not only standard bean soup, but also diversify the menu with tasty and healthy products. Beans are rich in protein and can fully replace meat products, and therefore, they are an excellent component for lean hot dishes and salads.

1. Bean recipes are varied and will delight you with a delicate taste if, following the general rule, soak the beans in cold boiled water for 12 hours and cook over low heat until tender.
2. Soup with beans and mushrooms will require a minimum of effort. Potatoes, fried carrots, onions and mushrooms are added to the cooked beans and seasoned with herbs.
3. A complete bean and egg second course is easy to prepare. Put the boiled beans on a baking sheet, pour over beaten eggs and bake for 10 minutes.
4. A nutritious salad of red canned beans and smoked chicken fillets is instant: mix the beans with the fillet chunks, add fresh cucumber and season with mayonnaise.

Bean lobio is a traditional Georgian dish famous for its juiciness and aroma. Beans are revered by Caucasian cuisine, and are the main component in the recipe, the principle of which is simple: unleavened bean taste, stewed in spices and tomato sauce, saturated with juices and aromas. Cooking with soaked beans will take an hour and a half.

Ingredients:

• red beans - 300 g;
• walnuts - 120 g;
• tomato juice - 200 ml;
• oil - 50 ml;
• ground red pepper - a pinch;
• onion - 1 pc.;
• clove of garlic - 3 pcs.;
• hops-suneli - 10 g;
• cilantro - a handful.

Preparation

1. Soak the beans for 12 hours. Cook for an hour.
2. Fry the onions in oil, add chopped garlic, nuts, beans and tomato juice.
3. Season and simmer for 15 minutes.
4. Georgian bean dishes are decorated with herbs at the end of cooking.

Bean cutlets are a great alternative to meat cutlets. The dish is an excellent find for fasting people, because beans rich in protein are nutritious, not high in calories and can replace meat. To create cutlets, any sort of beans is suitable - the main thing is that it is easy to boil and beaten into minced meat, into which, if desired, you can add vegetables.

Ingredients:

• beans - 350 g;
• semolina - 80 g;
• onions - 2 pcs.;
• carrots - 1 pc.;
• oil - 80 ml.

Preparation

1. Soak the beans for 8 hours. Cook, grind in a blender.
2. Fry the carrots and onions. Enter in the bean mass.
3. Add semolina.
4. Shape the patties and fry them.

Red bean soup turns into a tasty and quick dish with a can of canned food at hand. Such a preparation will speed up the cooking time and save you from the long soaking process, which housewives do not like. All you need is to send the beans along with the potatoes into the broth and after 20 minutes remove the finished hot from the stove.

Ingredients:

• canned red beans - 600 g;
• beef - 250 g;
• potatoes - 4 pcs.;
• water - 2 l;
• onion - 1 pc.;
• fresh parsley - a handful;
• tomato paste - 45 g;
• oil - 40 ml.

Preparation

1. Fry the beef.
2. Add onions, tomato paste and a liter of water. Simmer for 20 minutes.
3. Add potatoes and beans. Add water.
4. Simmer the dish for 20 minutes.
5. These red bean dishes are served garnished with herbs.

Bean pate is a nutritious snack that is high in protein and fiber. The dish is universal: it is useful for adults and children, affordable and easy to prepare, well suited for diets. It can be spread on croutons, made sandwiches or wrapped in pita bread. The taste of the pate can be changed by using new spices each time.

Ingredients:

• beans - 250 g;
• olive oil - 65 ml;
• clove of garlic - 3 pcs.;
• Provencal herbs - a pinch;
• lemon juice - 30 ml.

Preparation

1. Cook the soaked beans for 2 hours.
2. Whisk in a blender with all ingredients.
3. Send the mass to the refrigerator.
4. The bean snack should be refrigerated for 12 hours.

Bean and corn salad is a light dish that can be served as a side dish with fish, meat, or on its own. Using canned foods, it will not be difficult to cope with a snack in a couple of minutes: you need to season the beans and corn with sauce and give time to brew. The classic dressing of lemon juice and oil will add freshness.

Ingredients:

• canned beans and corn - 180 g each;
• capers - 20 g;
• wine vinegar - 20 ml;
• olive oil - 55 ml;
• honey - 1 tsp.

Preparation

1. Combine beans, corn, and capers.
2. Whisk in the vinegar, oil and honey.
3. Pour the sauce over the salad.
4. infused for 30 minutes in the refrigerator.

The bean garnish is a refreshing addition to nutritious meats and, if used with leguminous beans. They are not as high in calories as their "congeners", and have a huge vitamin reserve, which makes them a desirable component in many recipes. Special attention should be paid to seasonings - green beans are tasteless and need them.

Ingredients:

• green beans - 430 g;
• ginger - 1/4 pcs.;
• chili pepper - 1/4 pcs.;
• starch - 20 g;
• soy sauce - 40 ml;
• sugar - 10 g;
• oil - 45 ml.

Preparation

1. Cook the beans for 5 minutes.
2. Fry with chili and ginger.
3. Combine starch, soy sauce, sugar and 20 ml butter.
4. Pour in the sauce and simmer for 5 minutes.
5. Bean dishes are served hot as a side dish.

A popular Georgian appetizer with a paste-like consistency. The dish consists of two parts: the constant dressing of walnuts, garlic, hot red pepper and suneli hops, and the main ingredient - beans. It is simple to prepare: you just need to scroll through the components in a meat grinder and mold the balls from the mass.

Ingredients:

• canned beans - 450 g;
• walnuts - 120 g;
• cilantro - a pinch;
• clove of garlic - 2 pcs.;
• hops-suneli - 20 g;
• ground red pepper -1/4 tsp;
• pomegranate seeds.

Preparation

1. Put all the ingredients in a blender bowl and grind.
2. Shape the balls, make a depression and fill it with pomegranate seeds.

A dietary meal that must be included in the weekly diet. For all its simplicity, it provides the broadest selection of components that can be purchased based on personal preference and seasonality. The cooking feature (slow quenching) provides products with the opportunity to exchange flavors and maintain a useful supply.

Ingredients:

• beans - 175 g;
• carrots - 150 g;
• onions - 120 g;
• tomatoes - 80 g;
• water - 450 ml;
• bay leaf - 1 pc .;
• chili pepper - 1/2 pc.;
• zucchini - 150 g.

Preparation

1. Soaked beans, cook for 2 hours.
2. Saute the carrots, onions, zucchini and tomatoes.
3. Add water, beans, laurel and chili.
4. Simmer for 20 minutes under the lid.

Bean sauce is a great alternative to high-calorie mayonnaise dressings, which are high in fat and harmful preservatives. This natural, low-calorie product is quick and easy to prepare and is a great addition to crisps, croutons or fresh vegetables. It is convenient to put it in a container and take it for a picnic.