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How to effectively cook beans. Practical tips and simple tricks!

How to effectively cook beans. Practical tips and simple tricks!

Beans are a delicious and satisfying food that we should include in our diet every week. But you need to know how to cook beans and how to prepare them to benefit from all their nutritional properties.

Read the full text: How to cook beans. Practical tips and simple tricks!

Chefs know all the possible ways to cook beans more easily without losing their delicious taste. Some soak the beans overnight, others leave them all day long, while others add all kinds of spices to the water.

Tips and tricks are welcome and worth a try. We will show you how to round them all up and cook the dried beans to make them as easy and delicious as possible. 
Beans are an important source of dietary fiber, protein, carbohydrates and fats that are easily absorbed by the body. They are satisfying, delicious and versatile foods that can replace meat and bread. Beans have a low glycemic index and do not help raise blood sugar levels, but they can make you feel full and keep you hungry for several hours. Beans are low in calories but high in fiber, promoting gas and flatulence, but helping digestion. This legume is rich in magnesium, potassium, copper and molybdenum, all of which are important for the proper functioning of the heart, muscles and brain. Beans also contain a significant proportion of amino acids that neutralize free radicals and help the body's cells function with optimal parameters.

Kinds of beans. Which of them cooks faster:

Here are some of the most popular and popular types of beans.

1. Large white beans such as Lima, Marina and Chari are very delicious. Berries require longer soaking times, but are cooked very quickly and are creamy and consistent.

2. Colored beans are cooked later and are harder and a little harder than white beans, but have a special and distinct taste. Azuki beans, also known as kidneys, have medium-sized grains and have a more consistent texture even when cooked well. The berries are a little stronger and crunchy, so they are often used in salads and steaks.

3. Red beans are cooked fairly quickly, but should be soaked longer. Black beans, including some varieties, are not much different from white beans except for the color. When cooked well, the berries are creamy, tender and velvety, and taste sweeter than common beans.

4. In addition, black beans are richer in magnesium and potassium salts than white beans.

How to boil dry beans.

First step: Moisten the beans Dried beans require several hours of moisture and should be soaked for at least 4 hours, sometimes 8 hours, and in some cases 12 hours. Beans harvested for a few years are soaked longer. Also, colored beans are softer than white beans. To speed up the hydration of the beans, they can be thoroughly washed with two waters and then placed in warm water. You can also add 1/2 teaspoon of baking soda to the water soaking the beans. This reduces hydration time to 3-4 hours.

Second stage: After the first cooking soak, the beans are washed with a cold water jet to remove the naturally peeled shells. Then bring to a boil and simmer for about 5 minutes. Turn off the heat, cover and soak for about 30 minutes. Then pour the first boiling water and add warm water to the saucepan.

Stage 3: Actual Cooking

Many chefs cook the beans again, boil the water for 10 minutes, and then replace it again. Add small carrots, celery slices and onions to the last boiling water to further enhance the flavor of the beans.

It is not a myth to change the water three times when the beans are boiling. As a result, the flatulence, which is mainly found in the shell, is better neutralized and the beans are easier to digest. Always replenish with fresh water every time you change the water. You can add baking powder when cooking beans, but you cannot add salt.

Cook over low heat under the lid to avoid crushing the beans. If water drips, replenish with hot water. Use an average of 350 ml of hot water per 100 grams of beans. Put the peeled potatoes in the last boiling water to keep the whole grain. This trick is suitable for beans used in salads and side dishes. Some sweet bean varieties cook quickly in 1.5-2 hours. Other varieties require 4 hours of cooking time. Canned beans are already well cooked. All you have to do is drain the juice, rinse well with warm water and cook for a few more minutes. So you can quickly prepare with tomato sauce, sweet or spicy, or a variety of vegetables.

See Pasta, Rice & Beans – MyFooDen


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