Prediction of beans

Mankind began to cultivate plants from the legume family at about the same time as cereals: already in the XNUMXth-XNUMXrd millennia BC. e. the distant ancestors of the Slavs, the inhabitants of the settlements of the Trypillia culture, along with millet and barley, grew some types of peas and lentils. A huge number of beans were found in the excavations of Troy. In ancient Rome, in Iran and Greece, it was legumes – cheap, unpretentious, tasty and very satisfying – that formed the basis of the diet of the poor. However, a strange thing: almost everywhere the “common reputation” of these plants was paradoxically combined with ideas about their special role in the world order and connection with otherworldly forces.

In many cultures, the bean is directly associated with the afterlife. For example, the Egyptians, frightened by the “mourning” black and red coloring of some types of beans, did not recommend getting too carried away with dishes from them: it was believed that beans weaken the connection between the soul and body of a person and can cause his early transition to the kingdom of the dead. The Romans believed that beans had the ability to predict the future and take on human sins.

In ancient Greece (as well as in a number of African tribes), it was beans that were cast lots on especially important occasions, and strict vegetarian Pythagoreans refused to eat them: according to the doctrine of their teacher, the mystic philosopher Pythagoras, beans have the ability to think and breathe, and therefore, they should not be considered as plants, but as animals.

No matter how strange the last statement may sound, in one respect it makes sense: in terms of protein content (from 24 to 35 percent), it is legumes that are closest to animal food and can serve as an adequate substitute for meat. It is this property that explains their popularity in the peasant, “poor” cuisine of various nations: more affordable than beef, chicken or even eggs, peas, beans, beans and lentils nevertheless have a comparable nutritional potential. If we approach this issue from a more modern point of view, we can state that legumes make some dishes lighter and more dietary.

In many recipes, zealous chefs tried to compensate for the lack of meat by adding legumes: they put it “for smell”, while peas or beans served as the main source of protein. For example, in Samarkand pilaf, chickpeas are spread on top of fried lamb, onions and carrots thirty minutes before laying rice, as a result of which, even with a minimum amount of meat, the final product acquires a rich “meat” taste and aroma. Similarly, black beans are used in the Mexican version of the famous chili con carne: combined with a few tablespoons of finely minced beef, chili, tomatoes, garlic and cilantro, they form the basis for an excellent hearty dish.

In those cases where, for certain reasons, meat is not available at all, legumes are sometimes able to successfully replace it.

For example, in the Georgian lobiani pie, the filling of red beans mixed with cheese, butter and herbs becomes a worthy alternative to minced beef or lamb. Boiled lentils are added to many varieties of Italian pasta instead of meat – a similar method is especially popular in southern Italy. But the most indicative in this sense is the example of the Middle Eastern dish falafel, both in taste and in appearance reminiscent of miniature cutlets. Traditionally, falafel is made from soaked and boiled chickpeas, which are mashed together with soaked white bread, a couple of tablespoons of flour, a pinch of soda, garlic, a small amount of tahini (sesame paste), herbs and spices (cumin and pepper are usually used). The resulting mass is formed into balls the size of a walnut, which are deep-fried until golden brown and served with tortillas and a fresh salad.

However, for whatever recipe you plan to use legumes, it is better to pour them with cold water and let them swell before cooking. The famous Russian culinary specialist William Pokhlebkin recommends varying the soaking time depending on the type of legumes: for red beans, 10-12 hours will be optimal, 6-8 hours will be enough for peas, black beans will be ready for cooking in 4 hours, and lentils in an hour .

Then everything is simple: there are only two secrets of a full-fledged bean or pea taste – a small fire under the pan and salt added at the very last moment. Raise the heat and the protein present in the legumes will curdle and the resulting dish will become dry and tasteless. Salt at the beginning of cooking – and the beans will not become soft, no matter how much you cook them. However, following these simple principles, you will surely get a wonderful, hearty and at the same time light dish with rich taste, which may remind you of the biblical story of Esau, who sold his birthright to his brother Jacob in exchange for a bowl of lentil stew. And do not be surprised if, upon closer acquaintance with legumes, the behavior of the Old Testament character does not at all seem so inexplicable to you.