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Beans — product description on

Beans are a typical representative of a wide and diverse family of legumes. In the culinary sense, it can be divided into two separate products: green beans and ripe beans.

Accordingly, the methods of cooking bean dishes are also different.

What is called the «default» under the beans mean it is ripe beans.

Beans — a typical representative of a wide and diverse family of legumes. In the culinary sense, it can be divided into two separate products: green beans and ripe beans. Accordingly, the methods of cooking bean dishes are also different.

What is called the «default» under the beans mean it is ripe beans.

Beans can be eaten at any stage of ripening: both delicate green pods, and barely formed sweet soft beans, and hard, ripe, which themselves jump out of dry, shriveled pods.

Only the approach to them needs a special one: it is necessary to treat with capricious green pods and beans in a cautious, gentle way, not to bother and to try not to digest.

But in a mature bean the character is not sugar, you have to be stricter with it: soak for the night, cook for two hours, or even more, to soften, pick up and give all the taste, all the vitamins.

Haricot beans — one of the oldest cultures grown by mankind for several thousand years before our era. Beans along with corn and pumpkin was one of the main products of the Indians of America.

Columbus brought this culture to Europe, returning from his second voyage.

And in Russia, the beans came in the XVII-XVIII centuries from France, so for a long time we called it French beans. Today, the main producers of dry beans are India, Brazil, Mexico and China.

In the kitchens of these countries, beans — an indispensable ingredient.

Mature beans seeds contain an average of 25% vegetable protein, which is easily absorbed by the human body.

The preparation of most of the beans begins with soaking in cold water for a period of four to twenty-four hours. During this time, the beans swell, but does not begin to prepare! Soaking reduces the cooking time of beans by only 45-60 minutes.

Drain the water in which the beans were soaked, transfer the beans to a wide saucepan and cover with plenty of water.

As soon as the water boils, reduce the heat and cook the beans until soft.

From time to time check whether it is covered with water, and if necessary add boiling water.

Remember: the beans must be cooked until soft, the concept of «al dente» does not apply to it!

It is very effective to cook dishes from beans in a pressure cooker.

Do not pour the broth, it can be used in the preparation of many dishes from the beans.

The main advantage of canned beans — saving time, because it is completely ready for use. The main drawback is excess salt.

Therefore, using canned beans, do not forget to drain the brine and how to wash the beans.

If you forgot to soak the beans or peas at night and yet you need to quickly prepare them, do this.

Fill them with cold water at a ratio of 1: 3, bring to a boil, boil for a couple of minutes, close the lid and let stand for an hour.

Now drain and cook according to the recipe.

Beans can be bought by weight, packaged by the manufacturer and canned. Beans, like any other product, have a shelf life — no more than a year.

Ideally, try to use the beans within 6 months of purchase, since no one knows when the beans were harvested.

Recipes from green beans or asparagus beans, so also called this type of legumes, is recommended.

Salads with beans

Beans — the perfect product, because it contains almost all the substances needed for.

Chile con carne (Chile con carne) — American-Mexican bean stew with.

As soon as it comes to healthy recipes, many immediately recall the beans. Already.

Mash is an independent legume, the ancestor of variegated beans and soybeans.

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