Why are beans bitter and what to do?

The bitter taste of beans is due to the content of oligosaccharides, complex carbohydrates, not digested by the human body. It also contains the glycoside phaseolunatin, a poisonous substance that contains dangerous hydrocyanic acid. Unpleasant bitterness serves as a warning to humans – you cannot eat raw beans and beans. Therefore, they need to be heat treated.

Fresh beans can simply be boiled in accordance with the nuances of cooking. Old, lying down – be sure to soak before cooking, changing the water. During the cooking process, it is also recommended to drain the water 1-2 times after boiling, replacing it with fresh water.

You can also soak the beans in brine (2 level teaspoons of salt per liter of water), then boil until tender. To neutralize bitterness, beans are also boiled with seaweed.

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