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Black beans Mexico

Black Mexico beans are a type of common bean and belong to the most common and well-known legume family.

According to their characteristics, they are similar to pinto, kidney and lima beans.

Black Mexico beans are a type of common bean and belong to the most common and well-known legume family.

According to their characteristics, they are similar to pinto, kidney and lima beans.

Black beans Mexico City has a delicate mushroom flavor and is one of the foundations of Mexican and Brazilian cuisine.

Among all the food groups that are eaten throughout the world, there may not be a healthier group. Legumes combine unique positive features: abundance of protein and dietary fiber. After eating 1 cup of black beans, you get 15 grams of fiber — more than half of the daily norm and 15 grams of protein — almost a third of the daily norm and a wonderful useful replacement of 50 grams of chicken or salmon.

The magical combination of protein and fiber has a positive effect on the gastrointestinal tract, the cardiovascular system and normalizes by Not Set"> blood sugar.

To reduce the cooking time and facilitate the absorption of beans, it must be pre-soaked.

To do this, boil the beans for 2 minutes, remove it from the heat, cover the pan with a lid and leave for 2 hours. Alternative: pour the beans in water and put the pan in the refrigerator for 6-8 hours. Before cooking, regardless of the method chosen, liquid drain and wash the beans under running water.

Further black beans can be cooked on the stove or use a pressure cooker. In the first case, it is necessary to pour the beans (after soaking) with drinking water or broth, bring to a boil, reduce the heat, almost completely closing the pan with a lid.

If foam forms, it must be removed.

Black beans, as a rule, have to be cooked for 1-1.5 hours. If cooked in a pressure cooker, this will take 30 minutes.

Tip: Regardless of the cooking method, do not add salt and seasoning with a bright dominant sour taste, for example, lemon juice during cooking. Beans will become more rigid and this will increase the time of its preparation.

It is better to add such ingredients at the very end of cooking.

Some ideas for cooking black beans:

1. Grind the beans in a bowl of blender with cilantro and garlic.

Use as a filler for baked potatoes.

2. Cook a thick soup of black beans with the obligatory addition of chili peppers.

3. Use black beans for traditional burritos, boldly replacing pinto beans.

4. Layer off the prepared chopped black beans, mixed with chopped cilantro, guacamole, chopped tomatoes and onions.

Serve as a snack or side dish with fish or poultry.

Dry black beans must be stored in an airtight container in a cool, dry and dark place for up to 12 months.

If you bought beans at different times and in different stores, do not mix them in the same container.

They can be of varying degrees of dryness and, therefore, require different preparation times.

Cooked black beans are a perishable product and it is better not to store them for more than 3 days in the refrigerator.

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