Contents
The beans are pre-soaked in a large amount of water for 6-8 hours, then transferred to a saucepan with cold water and cooked in a ratio of 1 part of beans to 3 parts of water 50 minutes-1 hour after boiling water. Add salt to the pot at the end of cooking.
How to cook beans – instructions
You will need – a glass of beans, water for soaking, water for cooking
Although beans take a long time to cook, the process is very simple. Half of the success is soaking. Before cooking, rinse red beans thoroughly under warm water and soak in boiled water: three cups of water per glass of beans, cover and leave at room temperature in the shade. It is better to change the water every couple of hours, but if this is not possible, then just put the cereal in the refrigerator. During this time, the beans will swell well, which means that the cereals are suitable for cooking and will definitely turn out soft. Here are a couple of tips: it is most convenient to soak the beans in the morning – and cook in the evening, well, or at night to cook dinner. It is not worth soaking the cereals for longer than 12 hours, it can acidify. If you are in a hurry, you can pour boiling water over the cereal and leave it warm for an hour. But the natural way of soaking in cold water is more gentle on vitamins.
As you can see in the photo, the beans swelled up decently and absorbed a lot of water. For cooking, you will need more water – pour in a couple of centimeters with a margin.
The next stage is even simpler: the beans are washed, poured with water in a saucepan and put on a quiet fire. The top is covered with a lid, salt is put immediately (in moderation). Or soaked beans are added to the soup broth. This stage does not require labor – it is only important that there is a supply of water, sometimes control it. After 40 minutes, the cereal will be cooked, but it is always better to taste it. It is very simple to understand that the beans have been cooked: cool 3 beans and try, they should be very soft on cuts. If the beans are soft enough, cooking stops, but if they are hard, cook for another 20 minutes.
3. After boiling, the water is drained, and the cereal can be sent to salad, soup, garnish and so on.
This is the easiest way to cook beans. All other methods – without soaking, with soda, in a pressure cooker, etc. – are urgent and, other things being equal, not optimal. To use them, you need more labor costs, control, and the result may not justify expectations due to the properties of cereals or mistakes when using an unusual method.
To make the beans softer:
– After rinsing, generously pour boiling water over the beans;
– add sunflower oil when cooking;
– Drain the first boiled water, rinse the beans with ice water, continue to cook in fresh cold water;
– Soak the beans with the addition of baking soda: 1/5 spoonful of baking soda in a glass of beans, and rinse well before cooking.
How to cook beans in a slow cooker
1. Put two cups of red or white beans in a wide bowl, add 5 cups of cold water and leave to swell for about 8 hours. This will save the cooking time in the future.
2. During the soaking process, change the water every 3 hours. Under no circumstances use drained water; replace it with fresh water. After the lapse of time, the beans should increase in volume by 2-3 times.
3. Thoroughly rinse swollen beans in a colander under running cold water, drain the water and load into a multicooker.
4. Salt the beans at the rate of 1 teaspoon of table salt per 1 cup of beans, add black pepper to taste, mix gently and fill with fresh water so that it covers the beans by a centimeter.
5. Turn on the “Extinguishing” mode on the multicooker and set the timer. Depending on the color of the beans, the cooking time will be different: for red beans it will take an hour and a half, for white beans a little less – one hour. At the end of cooking, taste the dish – well-cooked beans should be absolutely soft. Your beans are ready, bon appetit!
How to cook beans in a double boiler
1. Sort beans (red or white), remove damaged beans. In appearance, the beans should be even, smooth, uniform in color, firm to the touch and not flaky.
2. Put the sorted beans in a deep bowl and cover with cold water in a ratio of 1 cup of beans – 2 cups of water.
3. Leave the beans for about 8 hours to swell, for white beans you can skip the soaking step. During the soaking process, the water must be changed every 3 hours. Over time, the beans should increase in volume.
4. Rinse swollen beans thoroughly in a colander under running cold water and drain.
5. Pour water into a special bowl of a double boiler, put beans in it and cook at a temperature of 80 degrees. So the process of evaporation of moisture will be slower, the steam will simply heat up the water.
6. Cook white beans without soaking for at least 1 hour, red beans – about 1,5 hours. During the cooking process, monitor the presence of water in the bowl and, if necessary, add it, as well as promptly drain the resulting water from the pan. As soon as the beans are completely soft and tender in taste, you can lay them out on plates and serve – they are cooked.
Beans in the microwave
Cooking beans in the microwave is quite risky – they can boil down into porridge or require additional cooking time, which casts doubt on the feasibility of the method.
1. Place the beans in a deep microwave dish and cover with cold water in the proportion: 1 cup of beans 2 cups of water. Leave to swell for about 8 hours.
2. Gently drain the water from the bowl. To prevent the beans from accidentally falling out of the dishes, you can cover the bowl with a flat plate, leaving a small crack. Excess liquid will drain through it.
3. Pour the beans with clean water and microwave. Cook red beans at maximum power for 10 minutes, white beans for 7 minutes.
4. Stir the beans, season with salt and drizzle with oil.
5. Return the beans to the microwave and cook on 700 watts – 20 minutes for red beans and 15 minutes for white beans.
7. Take the beans out of the microwave and put them in a colander to drain the remaining liquid.
Beans in a pressure cooker
1 cup of beans about 250 grams – the output will be about 500 grams of boiled cereals
1. Rinse beans and soak for 8-12 hours in cold water.
2. Set the pressure cooker for 1 hour with the valve closed and full pressure, if the pressure cooker is electronic, select the “Beans” mode.
3. Boil the beans for 20 minutes after building up the pressure.
4. Turn off the pressure cooker and, without opening the lid, wait 40 minutes until the pressure is relieved and the beans are refilled due to the accumulated temperature.
Bean flavoring facts
– Cooking beans without soaking takes quite a long time, which not every housewife has. On average, such beans will take up to 4 hours to cook. You need to cook over low heat and constantly make sure that the water in the pan does not evaporate completely, top it up in a timely manner. In addition, prolonged cooking can disrupt the texture of the beans, and they begin to fall apart.
– Cooking time for beans may vary depending on the size and type of beans. Check readiness beans can be as follows: remove 3 beans from the pan and taste each of them. Well-cooked beans should be absolutely soft. If even one grain is harsh, you need to continue cooking. Then try 3 beans again. You can start checking the hardness of the beans 40 minutes after you put the beans on the fire, and do this every 10 minutes. This method will allow you to accurately identify the optimal cooking time and prevent the beans from overcooking. Finished beans should be soft and knead well with a fork. Another way to check is to blow on the beans as soon as they are removed from the pot.
How to quickly soak beans before boiling
Beans can be soaked in a quick way before boiling, but they are more time consuming and require more activity in the kitchen:
1) sort out, rinse, pour the beans into a saucepan, add water in a ratio of 1: 3 (for 1 cup of beans, 3 cups of water); 2) bring to a boil over low heat, keep for 5 minutes over high heat;
3) turn off the heat and leave the beans in the broth for 3 hours;
4) cook in the usual way.
Proportions of water and beans
– In 1 cup of beans 200 grams.
– During boiling, the beans increase 2-3 times.
– For 2 servings of garnish, use 1,5 cups of beans.
– Water and beans in proportions should be taken 1: 3, that is, to cook 1 cup of beans, you need 3 cups of water.
Important when boiling beans
1. White beans do not need to be soaked, they can be cooked immediately (the same amount of time).
2. Beans are salted at the end of cooking (10 minutes) or when the final dish is salted. salt slows down the cooking process.
The benefits of beans
Beans are rich in vegetable protein. Beans are the second most amino acid product (the first is meat).
100 grams of green beans contains 20 milligrams of vitamin C, vitamins PP, B1 and B2. Beans are beneficial for improving skin health. When boiled, beans do not lose their beneficial properties.
The calorie content of red beans is 292 Kcal.
Bean price in Moscow
The cost of red beans is 70 rubles per kilogram.
The cost of white beans is 80 rubles per kilogram.
Boiled Bean Salad
Ingredients
Red beans – 150 grams
Red onion – 1 head
Pickled champignons – 100 grams
Parsley – 10 grams
Mayonnaise – 2 tablespoons
Olive oil – 2 tablespoons
Salt and pepper to taste
Preparation
Cook the beans and put them in a colander to cool. Peel the onion, wash and cut thinly into half rings. Fry the onions in olive oil until golden brown. Put the beans and onions in a salad bowl, add the chopped pickled mushrooms, salt, pepper and mayonnaise. Chop the parsley and add to the salad. Mix well.
Vegetable puree with white beans
Ingredients for mashed beans with boiled beans
Dry white beans – 300 grams
Tomato – 4 medium tomatoes
Carrots – 1 piece
Bow – 1 head
Garlic – 2 prongs
Lemon – half a lemon
Parsley – 10 grams
Sugar – a teaspoon
Salt and pepper to taste
How to cook vegetables with boiled beans
1. Soak beans, rinse and cook for 40 minutes (not until completely cooked).
2. Scald tomatoes with boiling water and remove the skin, chop with a blender.
3. Peel the onion, wash and chop finely.
4. Grate the carrots on a fine grater.
5. Peel the garlic and pass through a garlic press (or finely chop).
6. Wash, dry and cut the parsley.
7. Pour olive oil into a saucepan, add onion and sauté for 5 minutes.
8. Add carrots, garlic, sugar, squeeze the juice from half a lemon. Simmer for 15 minutes.
9. Add beans, stir, pour water over so that it completely covers the beans), cook for another 1 hour.
10. Serve with peeled lemon slices sprinkled with parsley.
Red bean garnish
Products
Red beans – 600 grams
Onions – 2 pieces
Carrots – 2 pieces
Sweet pepper – 2 pieces
Dill and parsley – 1/2 bunch each
Garlic – 2 cloves
Hot ketchup – 4 tablespoons
Salt, black pepper – to taste
Sour cream – 6 tablespoons
Butter – 20 grams
How to cook red bean garnish
1. Sort out 600 grams of beans and soak in a saucepan in cold water for 8 hours.
2. Drain the beans and pour in the water they were in so that they lightly cover the beans.
3. Put the pot on the fire and cook for 90 minutes. At the end of cooking, leave the beans on the stove to brew for about half an hour.
4. Throw the finished beans in a colander or sieve and drain.
5. Pour some water into a saucepan to cover the bottom and put on high heat. Add 20 grams of butter and stir quickly in the water.
6. Put the beans in a saucepan and simmer, stirring occasionally, for 7 minutes.
7. Season the beans with 4 tablespoons of spicy ketchup and 2 cloves of garlic passed through a press.
8. Peel 2 onions, chop finely and add to the beans.
9. Wash 2 bell peppers, remove seeds, cut into cubes and mix with beans as well.
10. Scrape 2 small carrots with a knife, grate them on a coarse grater and add to the vegetable mixture.
11. Sprinkle the garnish to taste with salt and pepper, mix well and simmer over low heat for 15 minutes.
12. Put the finished dish in a deep bowl, mix with 6 tablespoons of sour cream.
13. Rinse with half a bunch of dill and parsley, chop and sprinkle on top as a decoration.
White bean garnish
Products
White beans – 2 cups
Onions (medium) – 2 pieces
Tomato – 4 pieces
Sweet pepper – 4 pieces
Garlic – 2 cloves
Tomato paste – 2 tablespoons
Vegetable oil – 4 tablespoons
Salt, black pepper – to taste
Bay leaf – 2 pieces
Dill – 1/2 bunch
How to cook a side dish of white beans
1. Sort out 600 grams of beans and soak in a saucepan in cold water for 8 hours (overnight).
2. Put the pan on the fire and boil until tender (a little over an hour). Well-cooked beans should be absolutely soft.
3. Place the beans in a sieve or colander to drain the water.
4. Rinse 4 peppers, cut lengthwise, remove seeds and cut into cubes.
5. Peel 2 medium onions and chop finely.
6. Heat a skillet with 4 tablespoons of vegetable oil and lightly fry the chopped peppers and onions.
7. Rinse 4 ripe tomatoes, grate and add to the pan along with 2 tablespoons of tomato paste.
8. Pour a little water into the vegetable mixture, add salt, pepper to taste, 2 bay leaves and mix.
9. Cover the pan with a lid and simmer the beans for 10 minutes. Remove from heat after expiration of time.
10. Pass 2 cloves of garlic through a press, chop half a bunch of dill and mix with the garnish.
11. Close the pan with a lid and let the dish brew for another 10 minutes.