How and how much to cook red beans?

Beans are a welcome guest on any table. Legume is endowed with excellent taste and value in terms of its impact on the human body. That is why people want to know everything about the features of the procurement of the product. Often the beans are boiled, after which they are consumed as an independent dish and as part of various snacks. We will study everything that affects cooking and its duration so that you do not have additional questions.

Effects on the body

1. Culture has a positive effect on the functioning of the heart muscle and vascular system. The basis includes minerals represented by potassium and magnesium. They normalize the pulse, clean the blood channels and lower blood pressure.
2. Due to the concentration of iron in a decent amount, serious anemia prevention is carried out in all categories of people. It is especially useful for women to eat beans during menstruation, since most of the mineral in this period comes out with secretions.
3. Thanks to the inclusion of protein compounds, a person manages to maintain weight at the correct level. In addition, the blood is enriched with oxygen, nutrients reach the cells faster.
4. Some data indicate the ability of the product to prevent urolithiasis, provided that the size of the neoplasms does not exceed 4 mm. However, there is no exact information on this subject.
5. Valuable qualities are aimed at maintaining beauty. So, the processed boiled culture is used for the basis of masks. Thanks to simple actions, it is possible to maintain the beauty of the skin in good shape.

Possible harm

1. Bean dishes are not recommended for those categories of people who suffer from flatulence. This is due to the property of raw materials to enhance gas formation.
2. The composition contains purines that remain after the breakdown of uric acid. Partly for this reason, experts do not recommend eating beans with gout.
3. Due to the fact that dishes based on it are absorbed for a long time and are heavy in themselves, it is necessary to limit consumption for diagnosed gastritis and peptic ulcer.

Cooking beans without soaking

Lack of time is a problem of modern man. To reduce the duration of the procedure, pre-soaking is carried out. However, if there is no way to do this, then we will write down boiling technology without exposure to water.

1. Sort the beans first to eliminate unsuitable boil. Then wash the product, leave on a drip colander.
2. Pour the mixture into a cooking container that is suitable for size. At 2/3, fill the pan with filtered water. Set on a strong fire, spot a quarter of an hour.
3. Drain, fill in a new one. Boil another 15 minutes, change the liquid again. In conclusion, simmer the bean culture for about 50-60 minutes. Periodically evaluate readiness.
4. In conclusion, remove the pan with the contents from the stove, drain the liquid in which the beans were boiled. Transfer the finished composition to a sieve and rinse with boiling water from the kettle.

Soaking Beans

1. Not everyone knows how to cook beans, resorting to the method with soaking. It should be borne in mind that the red bean variety has a stronger shell. It is because of this feature that the cooking time is significantly increased.
2. Also for the same reason, it is recommended to soak the beans in advance in cool water. Ideally, the raw materials should be placed in a chilled liquid before bedtime. As a result, the product should be steeped for about 12 hours.
3. Many simply don’t know why beans are pre-soaked. In fact, this simply needs to be done not only so that the product is cooked faster. The beans contain oligosaccharides.
4. Such enzymes complicate the normal activity of the gastrointestinal tract. Therefore, you should not consume beans, if you have gastrointestinal diseases, it can be very dangerous for your health. When the product is soaked, harmful compounds dissolve.
5. After full insisting, be sure to drain the water. It is allowed to start cooking only when using fresh liquid. Do not consume raw beans. The composition contains a toxin in the form of pheasant. It provokes an upset gastrointestinal tract.
6. Ideally, when soaking raw materials, water should be replaced regularly. Also arm yourself with a sufficiently large capacity. When soaking, the beans slightly increase in size. On 150 gr. raw materials account for about 1 liter. water.
7. Before you start cooking the product, drain the old water and pour fresh. After this, the cooking process will take about 2 hours. Pour salt a few minutes before cooking, focusing on your own taste. To make the beans soft, pour in at the beginning of cooking 70 ml. vegetable oil.
8. Continue to languish with the lid closed over a lazy fire. To determine the readiness of the beans, you have to try a few pieces. It cannot be done otherwise. If only part of the beans is ready, simmer the bulk for another third of an hour.
9. The finished product can be used in the preparation of various dishes. These beans go well with soups, stewed vegetables, fish and meat. In addition, quite tasty salads are obtained from beans. Experiment and pleasantly surprise households.

There is nothing complicated in making red beans. Follow practical recommendations to cook beans in accordance with all the rules. After that, you can consume it alone or add it to various dishes and salads.

Video: how to cook beans?