What to do so that the beans are not bitter. Why are beans bitter after cooking. White beans: useful properties

Beans are a member of the legume family, the benefits of which have been heard by almost everyone. Tasty, nutritious, with a set of vitamins and microelements "in full", standing in second place in terms of the number of amino acids after meat, the culture seems to be "destiny itself" for any table. However, those who want to cook it often face the problem of the bitterness of the beans. Therefore, before looking for recipes with beans, you should find out why it is often bitter and can the unpleasant taste be removed?

Why are beans bitter?

Most types of beans in their raw form contain the toxic substance phaseolunatin glycoside, which contains hydrocyanic acid, which is dangerous for the intestines. Added to this is the effect of oligosaccharides - special sugars that the human body does not digest, which causes bloating and poor digestion. Due to these components in its composition, the beans acquire a “warning” bitterness, which, as it were, reminds a person of danger. The green, freshly ripened pods of the plant are the most poisonous.

Raw beans of any kind should not be consumed. If you forgot and felt bitter - remember why the plant is bitter! Its poisonousness in fresh form is undeniable.

But not everything, it turns out, is so bad. And well-dried, fairly fresh beans are perfect for consumption, subject to heat treatment.

Proper cooking methods - how to remove bitterness

The presence of beans will make any dish healthy and tasty. But it is very important to cook the beans themselves correctly, so as not to wonder later why the magnificent dish created according to all the rules of the recipe turned out to be bitter.

The easiest option is to buy beans in cans. The product is rolled up there already boiled, and extra work will not be needed to get rid of bitterness. It is enough to drain the liquid from the jar, rinse and lightly dry the beans. Great for salads and those dishes in which these beans are not the main ingredient.

For every bean lover who wants to get a complete "vitamin set" for himself, it is important to know the basic ways of cooking beans in order to eliminate their bitterness.

Method 1. Pour dry beans with water and cook until tender

Only very fresh beans are used, no more than two months have passed since the harvest.

In tropical countries, where beans are harvested twice a year, the question of why it is bitter is not worth it at all. Beans are almost always tender and easily boiled. Another question is what year of harvest they will send for export. Old "fruits" can be bitter and serious.

You can also cook crops from your own garden, but without taking too long after harvest.

Method 2. Soak in water for a long time, then boil

• Long soaking for 12 hours. Water is replaced with fresh water at least three times to actively remove bitterness.
• After 50 minutes of boiling, the water is drained and a new one is poured.
• Boil again for the same time and drain.
• In the third water, boil until tender.

Soak old beans longer and change the water more often. For cooking, pour a large amount of water so that the bitterness is better washed out. In hot weather, soaking is carried out in the refrigerator so that there is no souring and germination. You can cook the dish right away with tomatoes or tomato paste. Their acidity does not in the least prevent beans from getting rid of bitterness and becoming edible.

Quick soak and cook:

• Washed selected beans fall asleep in a container for cooking.
• Pour three glasses of water to 1 with beans.
• After waiting for a boil over low heat, the “five-minute” is cooked at the maximum.
• Without cooking, to get rid of bitterness, leave in the broth for 3 hours.
• Pour it out, pour water again , and cook for 60 minutes.

Salt can be used as desired. Its quantity is important.

At the beginning of cooking, the beans are salted half as much as if it is done at the end of the process or after being ready. Salting soups of different recipes during cooking is not recommended.

Method 3. Use temporary salting of beans

In this method, bitter beans are converted into edible ones with the help of a saline solution.

“At the exit”, beige beans are obtained without bitterness, delicate taste. At the same time, their integrity is violated very rarely.

Cooking is carried out on a small fire. You can replace it with an oven, where you can cook for an hour or an hour and a half at a temperature of 120 degrees Celsius .

Method 4. Cooking without soaking with seaweed

The taste of beans becomes exotic and attractive after boiling them with dried leaves of Japanese kelp. At the same time, soaking is not needed, and there will be no memories that the beans were previously bitter.

Ingredients for 4 liters of water: 2 cups of dried beans, 1 large spoon without a hill of salt and a piece of dried seaweed (10 by 10 cm, 20 by 5 or other sizes).

Cook until done. The taste is pleasant. In this case, substances that contribute to gas formation in the intestine are washed out. At the end of the process, it is better to throw out the cabbage, and use the rest for cooking.

When cooked in any way, the cooked beans begin to sink to the bottom.

Cooking Tips

• Take large dishes. Otherwise, beans swollen in 2-3 sizes will not enter.
• If there is no time to change the water often, you can add a soda solution to the soaking water to wash out the bitterness: for every 2.5 cups of water, a quarter of a small spoon. Then rinse with a flowing stream and lower for a couple of minutes in a solution of soda doubled in concentration. Rinse.
• The usual cooking of beans without soaking takes almost 4 hours, a violation of the integrity of the beans is possible.
• So that it does not acquire a dark shade - cook in a saucepan without a lid.
• Top up with water as it boils.

For soup, cook first in a separate container until half cooked, then in a common broth.

3 ways to check the readiness of beans:

1. Pull out 3 pieces, try. If completely soft - pull out. The first "tasting" after 40 minutes from the start of brewing in the last water.
2. Pull out 1 piece, blow. If the skin is broken, take it out.
3. Mash the harvested beans. If it works out, there is readiness.

Average cooking time for beans:

• Red: 50 minutes - 1 hour, soaking from 8 hours. The slow cooker cooks for half an hour longer.
• White: 10-15 minutes less, with soaking from 8 hours. Without soaking, at least two hours are enough. In a multicooker on the “quenching” mode, it ripens in one hour.

If the beans are bitter after cooking

Why does it happen that the beans remain bitter even after cooking? There may be three reasons for this:

• Beans are grown incorrectly, therefore they contain a large amount of harmful substances.
• It was collected too early and processed incorrectly.
• The "fruits" are old and not in proper storage conditions.

In this case, the option to eliminate bitterness simply does not exist. Dangerous food should not be eaten.

I cooked red beans for 2 hours, it turned out garbage. how to cook it right? and got the best answer

Answer from Oksana[guru]
in this case, it is important to know: How to soak beans
Soaking beans in water before boiling is useful for two reasons: This process softens the beans and returns moisture to them, which reduces the cooking time.
When soaked in water, oligosaccharides (sugars that are not digested in the human body) dissolve, causing gas formation and complicating the digestion process.
The water in which the beans were soaked is always poured out and the beans are boiled fresh.
The water level should be 5 cm above the soaked beans. The beans will triple in size when soaking, so you will need a large pot. Soaking is best overnight or at least 8 hours. If you soak the beans too long, they can ferment. If there is not enough time, you can use the quick soaking method. Boil the beans for 3 minutes this day. Remove from heat, cover with a lid and set aside for 1 hour. Then drain the water in which the beans were soaked, pour in fresh water and cook until tender.
Beans and lentils must be sorted before cooking, removing shriveled beans, pebbles and twigs, and then washed in cold running water. Canned beans should also be washed, then the finished dish will look better.
... strict distribution of beans by variety and color. Mixing and cooking different varieties together is not only inconvenient, but also negatively affects the quality of the dishes.
In general, beans are the most capricious and hard-to-cook legumes. But green beans, that is, unripe beans, cook quickly and well. They cook longer than others - American large, white flageole, Ukrainian white (ordinary). A little faster than their predecessors: Bulgarian dwarf white beans, Ukrainian variegated, Mexican red and Cuban black beans.
Beans should be boiled in cold water so that the water barely covers its top, on a very low heat, without touching or interfering.
Since beans of any kind are cooked longer than all other vegetables, longer than fish and meat, they have to be cooked separately and added to dishes after they are fully cooked.
In the same way, beans are prepared separately for vegetable cereals and side dishes, mixing it with other vegetables already in a ready-made, boiled form.
Salted beans only after its final readiness and even after the complete preparation of the bean dish. So, for example, bean purees are salted only after beans have been pureed, and not after they have been cooked.
To enhance the flavor accent, beans require onions, tomatoes, savory (especially the latter; it’s not for nothing that savory is called “bean spice” in a number of languages).
Whipped bean puree well perceives oil - vegetable and butter.
+++ Beans
Red beans
Red beans (kidni, kidney beans) are shaped like kidneys. It goes well with spicy tomato sauces, onions, garlic and rosemary. Kidni is one of the main ingredients in many Creole and Mexican dishes, in particular chili con carne. But this type of bean has one insidious feature: raw grains contain toxic substances, so it cannot be germinated, and before cooking it should be soaked for at least 8 hours, be sure to drain the water and only then cook until cooked for at least an hour.
look / read the link and everything will be = OK.

Answer from 2 answers[guru]

Hey! Here is a selection of topics with answers to your question: I cooked red beans for 2 hours, it turned out garbage. how to cook it right?

Answer from Liana Baeva[guru]
No need to soak, just simmer over low heat - one hour is enough.

Answer from Andrey Suvorov[guru]
Pour in water, you can overnight, for 2-3 hours, add a pinch of soda when cooking, you can add cold water, cook for 1-1.5 hours !!))

Answer from Just Kseniya[guru]
You must first soak in cold water for at least 6 hours (usually soak overnight), then pour out the water in which it was soaked and pour in fresh water, cook until tender for 1.5 hours.

Answer from Irina Pazina[guru]
When cooking beans (as well as peas), add a little soda to the water and do not salt until the end of cooking. With this method, the beans cook much faster.

Answer from Yoovushka[guru]
You have to soak the beans overnight. And when you cook, there is such a nuance., and an important one is to cook until half cooked, and then DRAIN all this water! Pour boiling water over and cook on new water, salt, pepper, herbs. . The fact is that if you do not drain the water, THE BEANS ARE VERY BITTER!

Answer from Fantasia[guru]
it had to be soaked overnight and then boil the soup as usual

Answer from Yovetlan-Ka![guru]
It's okay ... Moscow was not built right away either !! ! Just when the beans boil, you need to drain the water from it and fill it with cold water, and so on several times until it becomes ready !! ! Good luck to you!

Answer from Di[guru]
nado bilo sna4ala zamo4it,gdeto na noch,a potom varit

Answer from urandot*[guru]
And what happened? Two hours for red beans is not even enough)

Boiled beans are great as a side dish for meat and fish. It can be served as a separate dish or in combination with other raw vegetables. In any case, beans have a good taste and perfectly satisfy hunger. Beans are also an excellent source of copper, zinc, potassium, and phosphorus.

Raw beans should not be eaten. It must be cooked: stewed or boiled. Raw beans contain toxic substances that are destroyed during cooking. Therefore, you should not eat raw pods and the beans themselves. Now we will tell you more about how to cook beans.

Beans should be soaked in water before cooking. Pre-soaking beans in water will not only speed up their cooking. Beans contain oligosaccharides that are not absorbed by the body. It is oligosaccharides that cause gas formation in the body. But during soaking, they dissolve, and the digestion process will not be very complicated.

Do not forget that the beans are soaked for 6-10 hours. It is undesirable to leave beans in water for more than 10 hours, as the fermentation process may begin. By the way, it is advisable to change the water in which the beans are soaked every 3.5 hours. Beans increase in size during soaking, so the water level should be 5 cm higher than the beans themselves. Never boil beans in the water in which they were soaked.

If for some reason you forgot to soak the beans, you can use the following method. Boil the beans for 3 minutes and remove the pan from the heat. Leave the beans for an hour in the water in which they were boiled. During this time, the beans will steam out and become suitable for further processing.

It is worth talking separately about the question of how much to cook beans? If the beans are not soaked overnight, then they should be boiled for 2-4 hours. It all depends on the size of the beans. So, large beans cook longer than small ones. White beans also boil very quickly. Red beans take a long time to cook, so they will need to be soaked anyway. But white beans can not be soaked.

Determine readiness easily. Western restaurants use the so-called "three system". To find out if the beans are ready, three beans are taken out of the pan. All three beans are tasted. If they are soft, then the beans are ready. If one of them is not cooked, it is worth continuing to cook the beans. Next time you also need to try three beans. This way you will know for sure that your beans are ready.

There are also a few tricks on how to cook beans. In order for the beans to be very tasty, they should be cooked properly. Therefore, as soon as the beans boil, drain the water and pour cold water. In addition, a little vegetable oil can be added to the beans during cooking. And do not forget that the beans should not be stirred with a spoon while they are cooking.

There is another way to cook beans. For its rapid preparation, a constant temperature difference is used. Bring the beans to a boil and add half a glass of cold water to it. Also during cooking, cold water is added 3-4 more times. Remember that beans should be cooked over low heat.

Do not forget that the beans are cooked without salt. Beans can be salted only at the end of cooking or after it is fully cooked. Very often during cooking, the beans change color and darken. To avoid this, beans should be cooked in an open container.

Beans are a member of the legume family, the benefits of which have been heard by almost everyone. Tasty, nutritious, with a set of vitamins and microelements "in full", standing in second place in terms of the number of amino acids after meat, the culture seems to be "destiny itself" for any table. However, those who want to cook it often face the problem of the bitterness of the beans. Therefore, before looking for recipes with beans, you should find out why it is often bitter and can the unpleasant taste be removed?

Why are beans bitter?

Most types of beans in their raw form contain the toxic substance phaseolunatin glycoside, which contains hydrocyanic acid, which is dangerous for the intestines. Added to this is the effect of oligosaccharides - special sugars that the human body does not digest, which causes bloating and poor digestion. Due to these components in its composition, the beans acquire a “warning” bitterness, which, as it were, reminds a person of danger. The green, freshly ripened pods of the plant are the most poisonous.

Raw beans of any kind should not be consumed. If you forgot and felt bitter - remember why the plant is bitter! Its poisonousness in fresh form is undeniable.

But not everything, it turns out, is so bad. And well-dried, fairly fresh beans are perfect for consumption, subject to heat treatment.

Proper cooking methods - how to remove bitterness

The presence of beans will make any dish healthy and tasty. But it is very important to cook the beans themselves correctly, so as not to wonder later why the magnificent dish created according to all the rules of the recipe turned out to be bitter.

The easiest option is to buy beans in cans. The product is rolled up there already boiled, and extra work will not be needed to get rid of bitterness. It is enough to drain the liquid from the jar, rinse and lightly dry the beans. Great for salads and those dishes in which these beans are not the main ingredient.

For every bean lover who wants to get a complete "vitamin set" for himself, it is important to know the basic ways of cooking beans in order to eliminate their bitterness.

Method 1. Pour dry beans with water and cook until tender

Only very fresh beans are used, no more than two months have passed since the harvest.

In tropical countries, where beans are harvested twice a year, the question of why it is bitter is not worth it at all. Beans are almost always tender and easily boiled. Another question is what year of harvest they will send for export. Old "fruits" can be bitter and serious.

You can also cook crops from your own garden, but without taking too long after harvest.

Method 2. Soak in water for a long time, then boil

• Long soaking for 12 hours. Water is replaced with fresh water at least three times to actively remove bitterness.
• After 50 minutes of boiling, the water is drained and a new one is poured.
• Boil again for the same time and drain.
• In the third water, boil until tender.

Soak old beans longer and change the water more often. For cooking, pour a large amount of water so that the bitterness is better washed out. In hot weather, soaking is carried out in the refrigerator so that there is no souring and germination. You can cook the dish right away with tomatoes or tomato paste. Their acidity does not in the least prevent beans from getting rid of bitterness and becoming edible.

Quick soak and cook:

• Washed selected beans fall asleep in a container for cooking.
• Pour three glasses of water to 1 with beans.
• After waiting for a boil over low heat, the “five-minute” is cooked at the maximum.
• Without cooking, to get rid of bitterness, leave in the broth for 3 hours.
• Pour it out, pour water again, and cook for 60 minutes.

Salt can be used as desired. Its quantity is important.

At the beginning of cooking, the beans are salted half as much as if it is done at the end of the process or after being ready. Salting soups of different recipes during cooking is not recommended.

Method 3. Use temporary salting of beans

In this method, bitter beans are converted into edible ones with the help of a saline solution.

“At the exit”, beige beans are obtained without bitterness, delicate taste. At the same time, their integrity is violated very rarely.

Cooking is carried out on a small fire. You can replace it with an oven, where you cook for an hour or an hour and a half at a temperature of 120 degrees Celsius.

Method 4. Cooking without soaking with seaweed

The taste of beans becomes exotic and attractive after boiling them with dried leaves of Japanese kelp. At the same time, soaking is not needed, and there will be no memories that the beans were previously bitter.

Ingredients for 4 liters of water: 2 cups of dried beans, 1 large spoon without a hill of salt and a piece of dried seaweed (10 by 10 cm, 20 by 5 or other sizes).

Cook until done. The taste is pleasant. In this case, substances that contribute to gas formation in the intestine are washed out. At the end of the process, it is better to throw out the cabbage, and use the rest for cooking.

When cooked in any way, the cooked beans begin to sink to the bottom.

Cooking Tips

• Take large dishes. Otherwise, beans swollen in 2-3 sizes will not enter.
• If there is no time to change the water often, you can add a soda solution to the soaking water to wash out the bitterness: for every 2.5 cups of water, a quarter of a small spoon. Then rinse with a flowing stream and lower for a couple of minutes in a solution of soda doubled in concentration. Rinse.
• The usual cooking of beans without soaking takes almost 4 hours, a violation of the integrity of the beans is possible.
• So that it does not acquire a dark shade - cook in a saucepan without a lid.
• Top up with water as it boils.

For soup, cook first in a separate container until half cooked, then in a common broth.

3 ways to check the readiness of beans:

1. Pull out 3 pieces, try. If completely soft - pull out. The first "tasting" after 40 minutes from the start of brewing in the last water.
2. Pull out 1 piece, blow. If the skin is broken, take it out.
3. Mash the harvested beans. If it works out, there is readiness.

Average cooking time for beans:

• Red: 50 minutes - 1 hour, soaking from 8 hours. The slow cooker cooks for half an hour longer.
• White: 10-15 minutes less, with a soak of 8 hours or more. Without soaking, at least two hours are enough. In a multicooker on the “quenching” mode, it ripens in one hour.

If the beans are bitter after cooking

Why does it happen that the beans remain bitter even after cooking? There may be three reasons for this:

• Beans are grown incorrectly, therefore they contain a large amount of harmful substances.
• It was collected too early and processed incorrectly.
• The "fruits" are old and not in proper storage conditions.

In this case, the option to eliminate bitterness simply does not exist. Dangerous food should not be eaten.

ovosheved.ru

Bitter beans, what to do?

Everyone has heard about the incredibly beneficial properties of beans and how important it is to include such a product in your diet, but not everyone wants to cook beans if they are bitter and have a not very pleasant aftertaste. Unfortunately, the peculiarity of some varieties of beans is precisely this; long and often improper storage also leads to bitterness! Despite this, chefs still cook beans, perfectly coping with its "shortcomings"! How do they do it?

How to remove the bitterness of beans?

It turns out that there are some tricks for cooking beans, thanks to which the product stops bittering completely and acquires excellent taste, while maintaining all the nutritional value.

• Soaking, which is performed for a long time, about a night, allows you to remove bitterness. It is only desirable to replace the water with fresh water at least three times during the soaking process. Naturally, the beans are soaked before cooking.
• After the start of cooking, when the beans have boiled for 45-50 minutes, you need to drain the water and replace it. After boiling again, repeat the procedure and after that cook the product until cooked. When cooking, in order to boil out the bitterness as much as possible, you need to pour more water than usual.
• Very old beans, which have a strong taste of bitterness, must first be properly soaked, and then during the cooking process, replace the water several times, each time draining everything that is digested from the product during the boiling process.
• If boiled beans, which are bitter even after cooking, are wrapped in a bag after cooling, and put in the freezer for a couple of hours, let it freeze, then after thawing, some of the bitterness of the product will come off.

By cooking the beans, using these simple tricks, you will completely eliminate the taste of bitterness. If, for some reason, this does not work out and a slight aftertaste of bitterness remains, you will need to try to “muffle” the remaining aftertaste by adding some specific additives to the preparation of the dish that can hide the aftertaste of bitterness. For these purposes, you can use ordinary vinegar, pepper, mustard and other sauces and spices, however, such additives are not suitable for any dish, rather only for salads and bean snacks.

What to do if the bitterness from the beans is not gone?

Rarely, of course, but it happens that the beans, even after such treatments, do not stop bitter. The fact is that, most likely, your product is of poor quality, or the beans were grown incorrectly and contain a large amount of harmful substances, or the beans were harvested too early and they were subsequently processed incorrectly before they were packed in bags. Or maybe the product is completely old and for a long time it was simply stored incorrectly!

There are no options to remove bitterness! Such beans must be thrown away, because such a product is spoiled, and it cannot bring anything good to your health, unless it does harm! In no case do not eat such beans, especially do not give them to sick people and small children!

ladym.ru

How to properly cook beans

Beans are a good source of proteins. In addition, it contains useful substances (microelements and vitamins). Boiled beans are a great side dish for fish, meat. It is also added to vinaigrette, served as an independent dietary dish.

In order for it to be tasty and retain useful substances, it is important to cook it correctly. So, how to cook white, red, black and green beans (asparagus)?

Cooking white beans

In cooking, white beans are the most popular. Firstly, it boils better, therefore, it cooks faster. And secondly, white varieties have a thin shell that is not felt in the finished dish, so they are good to use for soup or mashed potatoes.

Sort and wash the beans. Soak them for 4-6 hours, pouring warm water in a ratio of 1:3. Cover the container and leave at room temperature. Then drain the liquid, rinse several times.

Let's start cooking white beans. Place it in a saucepan and fill with liquid, based on the calculation: for 1 tbsp. beans - 3 tbsp. cold water. Put the dishes on a slow fire. It is not necessary to close it with a lid, otherwise the product will darken.

Wait until it boils and drain the liquid. Pour water (cold), the ratio will be the same - 1 to 3. Put it on a slow fire again, wait for it to boil and cook for 1 hour. Add salt 10 minutes before cooking, at the rate of: 1 tbsp. product - 1 tsp. salt. If the beans are salted beforehand, they will be tough.

After 1 hour, try the beans. If it is not ready, cook it for another 15-20 minutes. Add more water to the pot while cooking if needed. There is no need to stir the dish. If you need to cook soup with white beans, put the soaked beans in the broth 1-1.5 hours before the end of cooking.

ADVICE. At the beginning of cooking, pour 2 tablespoons into the water. spoons of sunflower oil. As a result, the finished white beans will be especially soft.

cooking red beans

Red varieties are characterized by a denser outer shell, so they are perfect for lobio, vinaigrette, salad. However, they take longer to prepare. Beans must be soaked before cooking. Pour dry beans with water (in a ratio of 1: 3) for 8-10 hours (you can overnight). If the room is warm, there is a risk that they will ferment. In this case, it is better to remove the container in the refrigerator. It is recommended to change the water every 3-4 hours.

Pour the soaked red beans with fresh water. You need to cook it for 1-1.5 hours. If you need to get boiled beans (for example, for mashed potatoes), salt it at the end of cooking. If you want it not to boil, salt it at the beginning of cooking.

To make the dish fragrant, add garlic, bay leaf, tomato paste to the saucepan. It is highly undesirable to stir it during cooking, especially if the beans will then need to be added to a vinaigrette, salad or served as a side dish. At the end of cooking, the dish should be tasted to assess readiness.

Do you need to soak beans

If the beans are not soaked, cooking will take quite a long time. In addition, soaking removes excess starch. Another reason why pre-soaking is necessary is the presence of oligosaccharides in the composition. These are complex sugars that cause gas in the intestines. When soaking, such substances go into the water, therefore, the product is better absorbed by the body.

Soaking time can be reduced. Pour the prepared product with a small amount of liquid, bring to a boil. Remove from heat, close the container and leave for 1 hour. After that, boil the beans in the usual way. Alternatively, instead of changing the water, after boiling, pour a few tablespoons of cold liquid into the saucepan. You need to do this 3-4 times, but only at the beginning of cooking.

If there is no time for soaking, rinse the beans, put in a saucepan, cover with cold water. Wait until it boils, drain the liquid. Pour in cold water. When it boils, cook the product for 1.5-2 hours.

In order to quickly cook the beans without pre-soaking, during the boiling process, you should change the liquid in the saucepan at least 2 times. After boiling, cook for 15 minutes, drain the water. Fill with cold liquid and put on fire again. After boiling, change the water again. After that, the cooking time will decrease to 30-40 minutes.

Cooking in a multicooker

To quickly boil red or white beans, use a slow cooker. Pour dry beans with liquid, based on the calculation: 2 cups of product - 5 cups of cold water. Leave for 6-8 hours. During soaking, you need to change the liquid every 3 hours.

Put the swollen beans in a colander, rinse with running water (cold). Leave for a while. Load into a slow cooker, put salt (1 teaspoon per 1 measuring cup of the product). Add black pepper (optional). Stir and fill with liquid. You need to cook the product in a slow cooker in the "Stew" (or "Soup") mode.

How long to cook beans? Set a timer on the slow cooker: for white beans - 1 hour, for red - 1.5 hours. At the end of cooking, try the beans. If they are not ready, turn on the slow cooker again for another 15-20 minutes. If it is necessary to cook without soaking, the timer should be set for 3-3.5 hours.

Beans in a pressure cooker

Beans can be boiled quickly in a pressure cooker. Rinse the beans. Put them in a pressure cooker. Pour in the liquid (for 1 tbsp of beans - 4 tbsp of water). Put the pressure cooker on the fire without closing the lid.

After boiling, remove from heat, leaving for 1 hour. Drain, rinse, load into the pressure cooker again. Pour in liquid. Pour salt (for 1 tbsp of the product - 1 tsp). Close the pressure cooker with a lid. It is necessary to cook for 40 minutes (after boiling) over low heat.

ADVICE. To avoid foaming, pour 1 table into the water. a spoonful of sunflower oil.

How to cook pods

How to cook green beans (asparagus)? You can cook fresh and frozen pods. Fresh green beans must be cleaned of twigs, side veins, then washed. Pour water into a saucepan, salt after boiling. Then put the pods in.

String beans are cooked quickly: young - no longer than 5-7 minutes, mature - from 10 minutes. During the cooking process, you need to try the pods to determine the readiness. It is not recommended to cook green beans for too long, otherwise its taste and beneficial properties will not be preserved. Throw the finished pods into a colander.

To boil frozen pods, pour them into salted boiling water. Boil for 15-20 minutes, drain in a colander. Frozen green beans do not need to be thawed before cooking.

black beans

Black beans are gaining popularity in cooking, replacing white and red varieties. In terms of protein content, it surpasses its counterparts. Moreover, the vegetable protein included in its composition is closest to animal proteins.

The product does not have a negative effect on the metabolism of carbohydrates, so it is introduced into the diet of people with diabetes. Black beans are included in the first and second courses, salads. It is slightly sweet and has a slight aftertaste of smoked meats.

To cook the dish faster, soak it overnight in cold water before cooking. The next day, without draining the water, put the saucepan on the fire. After boiling, remove the foam and boil for 10 minutes. Reduce heat and simmer for 1.5-2 hours.

Black beans cook quickly in a slow cooker. Soak the beans overnight. Drain the liquid, place them in a slow cooker and fill with cold water. Set the "Stew" (or "Soup") mode to 2 hours.

To speed up the soaking process, you can immediately load it into a slow cooker and pour boiling water for 2 hours. Then pour in the liquid and fill in fresh. Close the lid of the multicooker and set the "Extinguishing" mode (also for 2 hours). Then add salt, chopped garlic, green onions, cilantro. Set the multicooker to the "Heating" mode (20-30 minutes).

What to do if the beans are bitter

Sometimes boiled beans have a bitter taste. Why is this happening? There are several reasons why beans can be bitter. For example, cultivation technology, processing or storage rules may be violated. In addition, some varieties can be bitter, this is their feature.

There are some nuances in the preparation of the product, thanks to which it ceases to be bitter, while retaining its beneficial properties:

1. Before boiling the beans, soak them for 8-10 hours (you can overnight).
2. If the beans are bitter, be sure to replace the water with new water when soaking (at least 3 times).
3. Change the water 45-50 minutes after boiling. After boiling again, drain it again and replace it with fresh one. Then cook the product until cooked.
4. To make it stop bitter, pour more water for cooking than usual.
5. If the beans are still somehow bitter after cooking, let them cool, place in polyethylene and put in the freezer. Once defrosted, they will be less bitter.
6. The remaining slight aftertaste of bitterness can be muffled by adding vinegar, spices or sauces to the dish.

In the event that the beans for some reason continue to be bitter, it is better to throw them away. Such a product is spoiled, it will not benefit the body.

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White beans: useful properties

The bean plant has inhabited both hemispheres of the Earth for a long time and reliably. Almost 90 species grow in the warmest regions of the planet. One of the most common crops is white beans, deservedly revered for their special culinary and medicinal properties.

White beans - species characteristics and useful properties

White beans belong to the legume family, the “common” species, which firmly occupies a leading position in the cultures of its kind. Fruits - beans, in each hanging bivalve pod from 2 to 8 oval beans. The plant is an annual, can grow up to 3 m, depending on the variety.

In the Moscow region and in central Russia, asparagus beans "Moscow white green-stringed 556" remain an excellent unpretentious juicy variety. Small bushes grow for a maximum of 65 days. Delicious, “sugary” harvest, rich in protein, ripens together.

Only fully cooked white beans should be eaten. In its raw form, the product is poisonous.

Useful properties and calorie content

When talking about a product such as white beans, the benefits and harms of it cannot be interpreted equally. When cooked properly, beans can certainly overshadow some of their negative characteristics. Fresh, tasty white beans can be fully compared with meat: 100 g of weight contains 7 g of protein, which is digested by 75%. Other "useful indicators" do not lag behind. The product contains:

• Amino acids - "builders" of the whole organism
• Calcium with magnesium - helpers of the heart and bones.
• Folic acid is a "fighter" against atherosclerosis.
• Natural antioxidant - vitamin E.
• B vitamins, nicotinic acid and a number of other essential trace elements.

Positive impact on health:

• Supports the immune system.
• Helps regulate metabolism.
• Makes a person more balanced.
• Restores the properties of the liver as a "filter" of the whole organism.
• Useful for those who have problems with constipation, gastritis with low acidity.
• Reduces blood sugar, which is extremely important for diabetes.
• Promotes the removal of stones from the kidneys and gallbladder.
• It has a positive effect on the respiratory system.
• Improves the condition of the skin of the face, and smoothes wrinkles after a course of masks from bean puree.

An additional advantage of white beans is the calorie content of only 102 kcal per tenth of a kilogram of beans. This allows you to "create" wonderfully healthy dishes that you can eat even with diabetes of any type. White and red beans are equally versatile and can be paired with an incredible array of foods. The combination of taste, satiety and at the same time ease of digestion is an invaluable pleasure for any gourmet.

For all their “healthy splendor,” white beans require proper preparation. Otherwise, you can poison yourself with boiled beans.

Mandatory preparation conditions:

• Since fresh beans are bitter, they are soaked before cooking.
• When using a canned product, the liquid from the jar is drained and the beans are washed.
• Change as much water as possible when soaking.
• The time the beans cook depends on the quality of the beans.
• Do not stir the beans while cooking.
• Salt the dish after the end of the cooking process.

What is the product served with:

• Vegetables rich in vitamin C are good.
• Cold appetizers will be effectively served, where red beans will coexist next to white beans. It is better not to use a canned product here.
• Perhaps a combination of beans with tomatoes, cucumbers, cheese and chicken meat.

Benefits for diabetics

Doctors and nutritionists with general unanimity note the beneficial properties of white beans in diabetes. The minimum calorie content of food, ease of digestion and zero impact on sugar levels make beans an excellent source of all the necessary nutrients for patients. No matter how much you eat such food, weight gain, and raising cholesterol levels does not occur.

Such useful substances as arginine, potassium, magnesium and a group of vitamins B normalize the state of blood vessels and participate in the formation of new blood, which also remains vital in diabetes. Antibacterial substances activate regeneration processes in all organs, accelerating the healing of wounds, ulcers and cracks in the skin.

Everyone has heard about the incredibly beneficial properties of beans and how important it is to include such a product in your diet, but not everyone wants to cook beans if they are bitter and have a not very pleasant aftertaste. Unfortunately, the peculiarity of some varieties of beans is precisely this; long and often improper storage also leads to bitterness! Despite this, chefs still cook beans, perfectly coping with its "shortcomings"! How do they do it?

How to remove the bitterness of beans?

It turns out that there are some tricks for cooking beans, thanks to which the product stops bittering completely and acquires excellent taste, while maintaining all the nutritional value.

• Soaking, which is performed for a long time, about a night, allows you to remove bitterness. It is only desirable to replace the water with fresh water at least three times during the soaking process. Naturally, the beans are soaked before cooking.
• After the start of cooking, when the beans have boiled for 45-50 minutes, you need to drain the water and replace it. After boiling again, repeat the procedure and after that cook the product until cooked. When cooking, in order to boil out the bitterness as much as possible, you need to pour more water than usual.
• Very old beans, which have a strong taste of bitterness, must first be properly soaked, and then during the cooking process, replace the water several times, each time draining everything that is digested from the product during the boiling process.
• If boiled beans, which are bitter even after cooking, are wrapped in a bag after cooling, and put in the freezer for a couple of hours, let it freeze, then after thawing, some of the bitterness of the product will come off.

By cooking the beans, using these simple tricks, you will completely eliminate the taste of bitterness. If, for some reason, this does not work out and a slight aftertaste of bitterness remains, you will need to try to “muffle” the remaining aftertaste by adding some specific additives to the preparation of the dish that can hide the aftertaste of bitterness. For these purposes, you can use ordinary vinegar, pepper, mustard and other sauces and spices, however, such additives are not suitable for any dish, rather only for salads and bean snacks.

What to do if the bitterness from the beans is not gone?

Rarely, of course, but it happens that the beans, even after such treatments, do not stop bitter. The fact is that, most likely, your product is of poor quality, or the beans were grown incorrectly and contain a large amount of harmful substances, or the beans were harvested too early and they were subsequently processed incorrectly before they were packed in bags. Or maybe the product is completely old and for a long time it was simply stored incorrectly!

There are no options to remove bitterness! Such beans must be thrown away, because such a product is spoiled, and it cannot bring anything good to your health, unless it does harm! In no case do not eat such beans, especially do not give them to sick people and small children!