How to cook beans to make it soft and tasty? To begin, we recall that this plant of the genus legumes has hundreds of species and varieties. Bean was loved by humanity for its richness and availability, for the opportunity to cook simple, bright and, at the same time, cheap dishes from them.
For a long time, beans and other legumes were mainly food for the poor, for whom meat was a luxury.
The fact is that beans contain easily digestible protein and, in fact, are a vegetable analogue of meat. The beans also have a high content of vegetable protein and vitamins of group B, potassium, magnesium, vitamin C, fiber and many more useful substances. The most used in the world — dry beans of different varieties.
It is sold in markets and stores. Before cooking, any dry beans require soaking.
Each variety has its own character, cooking secrets and recipes.
White beans — the most neutral: speaking in tandem with other products does not overshadow, but only softens their taste.
Therefore, it is often used in spicy dishes, mashed from it and added to thick soups and stews. White bean flour is used in baking bread.
Lima or, as it is also called, oil beans — a type of white beans with flat, coarse grains.
It has a special, creamy taste. This variety is valued for its high nutritional value and culinary value.
It requires a particularly long soaking and boils for about an hour and a half.
Lima is also good in soups and salads, often served with butter as a side dish. White Beans cannellini especially well cooked in Italy and Spain.
This variety has a thinner skin and a nut flavor in the tender pulp.
Variegated Beans (Pinto) — the most common type of beans. It is used in different cuisines of the world. Soak before cooking for 6-8 hours, and then boil for 35-50 minutes.
Sometimes they first boil for several minutes, and then remove from heat and leave for a few hours, then the water is drained, the grains are washed with water and boiled until ready, for 20-25 minutes.
These beans are used for stewing with vegetables — onions, carrots, tomatoes, garlic and herbs.
Recipes with variegated beans
Kidney — red, purple or motley-red beans resemble a kidney, hence its name is kidney-shaped (kidney English — kidney). It has a rather dense skin and a pronounced taste. When cooking, due to its density, best of all retains its shape.
From the kidney get very fragrant dishes. It is also used in soups, salads and second courses. All varieties of kidney are soaked for 6-8 hours and boiled for about an hour.
After cooking, the grains change color to pale pink.
In soups, it is desirable to add almost completely boiled beans, so that when cooking it does not change the color of the broth.
Black beans — especially loved in Latin America. This variety of beans has a unique, sweetish taste with a mushroom note. When cooking, it loses its shape very quickly, so black beans can not be soaked, but cook for a very slow fire for at least two hours.
Black beans go well with rice, it is added to soups, and complex side dishes are made from it.
Also rich in protein, B vitamins and fiber.
This type of bean has a green, green-purple, spotted color.
Long pods contain tender milk seeds. Before cooking, the green beans are cut on both sides, if necessary, cut in half so that it is more convenient to cook.
Boil for about 3-5 minutes in boiling, salted water, and then drained and cooled.
Thus, boiled beans can be stewed with vegetables, added to soups and salads, and can be frozen.