To shorten the cooking time and preserve their shape, the beans can be pre-soaked in cold water for 4-5 hours. The water must be changed periodically. By the end of the soak, the legumes have approximately doubled in weight. The water temperature during soaking should not exceed 16 ° C. otherwise, the legumes can sour and then be difficult to boil.
Boil the beans (for 1 kg of beans - up to 3 liters of water) with a gentle continuous boil in a sealed container without adding salt. Cooking time - 1-2 hours. Finished legumes are easily crushed between the fingers.
When boiling the beans, remember that the acid will greatly slow down their boiling. Therefore, tomato puree and various sauces should be added to them only after they are ready.
Sometimes it is recommended to add baking soda to speed up the cooking. But this should not be done. The beans will boil faster, but the taste deteriorates and vitamin B is destroyed.1.
Do not add cold water during cooking. This will slow down the digestion. In the water where legumes are boiled, to improve the taste and aroma of the dish, you can add herbs bound in a bunch, and sometimes carrots and parsley, which are removed after boiling.
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Here are some delicious recipes that are easy to make with beans:
- Vegetable Bean Salad,
- Thick bean soup with pork,
- Vegetable beans with tomato and onion,
- Vegetable beans with lamb,
- Vegetable beans with butter and onions.
