How and how much to cook beans: simple and clear instructions

How to prepare beans

First you need to check the expiration date.
Beans that have been sitting for more than a year are likely to have dried out. Such beans will become ugly and are unlikely to be soft and tender, no matter how much you cook them. Sort through the beans and discard any wrinkled or suspicious beans. Then rinse thoroughly in a colander under running cold water.

Photos: Simply Mama Cooks / YouTube

The next step is soaking. There are some good reasons not to miss it. Firstly, pre-soaked beans cook faster. This, by the way, is not the main advantage: dry beans will cook longer by only 15–20 minutes.

Secondly, during soaking, Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: a review oligosaccharides, which cause increased gas formation in the intestines, are partially dissolved.

Thirdly, there is an opinion that in this way the beans lose Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: a review so-called antinutrients - compounds that interfere with the absorption of nutrients. In particular, legumes contain phytic acid, which interferes with the absorption of zinc, calcium, magnesium and iron.

Cooking times for popular types of beans

To make it possible to compare different beans, the cooking times are indicated without pre-soaking the beans.

Dark beans take the longest to cook, namely red and black beans, because... have a thickened shell, unlike light varieties.

Cooking time depends greatly on the size of the beans; the smaller they are, the faster they cook.

Green beans are young, soft, green sprouts with small bean germs inside. The length of the sprouts is usually 12-15 cm.

By pre-soaking, the cooking time is reduced by approximately 1 hour. Beans should be soaked for 8-10 hours in plenty of water.

How to soak beans

There are two ways.

Slow or cold way

Proponents of this option believe that it eliminates the unpleasant side effects that legumes are famous for. However, keep in mind that it takes time. Place the beans in a large saucepan, cover with cold water and refrigerate for 12–24 hours.

For 1 cup of beans you will need 5 cups of liquid.

Fast, or hot, way

If you don’t have time for long soaking, then simply pour the dry beans into a pan and add water in the same proportion as in the previous method. Bring to a boil and cook the beans for 2-3 minutes. Then remove the pan from the stove, cover and let sit for at least 1 hour.

Please note: the volume of beans after soaking and cooking will increase 2-3 times, so take a larger pan.

Some housewives claim that with this method the dish turns out tastier.

Beans in the microwave

A microwave oven is a solution for anyone who has limited time. To cook beans in the microwave, rinse the beans under cold running water, place them in a microwave-safe container and cook for 10 minutes using the maximum power setting. After the allotted time, remove the plate, mix the contents thoroughly and place in the microwave for another twenty minutes. Then remove the container and salt the water. Place the beans back into the oven for a few minutes. You should not salt the beans ahead of time, as this will increase the duration of the cooking process.

How to cook beans

The proportions of water during cooking are not important. The main thing is that the beans are completely covered with liquid.

There is a fairly common myth that salt gives them density and hardness, so you need to add it at the end. In fact, salt has no effect on the consistency of the beans, unless, of course, you are going to pour handfuls of them into the pan. Herbs and spices can also be added at any time.

If a recipe calls for adding acidic ingredients such as lemon juice, wine, vinegar or tomatoes, do so after the beans are cooked. Otherwise, the beans may not turn out as tender as you would like.

Cooked beans can be stored in the refrigerator for up to 4 days. It is better to use flat, shallow containers for this.

How to cook beans in a saucepan

After soaking, drain the water and rinse the swollen beans under running water. Then place it in a large saucepan and add water so that it completely covers the beans. Bring to a boil and add a tablespoon of sunflower or olive oil to reduce foam.

Cook the beans over low heat for about an hour until soft. During cooking, the beans should not be stirred, and the pan should not be covered with a lid. You may need to add water to the pan occasionally during this process.

How to cook beans in a slow cooker

Place the washed beans in the multicooker bowl and fill with water. Close the lid of the device.

Cook the beans in the “Stew” mode for about an hour and a half or longer. An hour after the start of cooking or a little earlier, you can check the beans for softness.

Cooking time and calorie content

Both white and red beans can be cooked in a saucepan without soaking in just 1.5 hours. Of course, this is not as fast a process as we would like. But no matter how you speed it up, it still takes some time. However, this is not a particular problem - after all, you can cook meat, sauce or vegetable stew at the same time. The only condition is to keep an eye on the beans during cooking, since the water will evaporate quite quickly, so you need to stir and then add a new portion of water.

The calorie content of the finished product (excluding oil and other additives) is 125 kcal per 100 g. Nutritional value for the same amount:

• proteins 8 g;
• fats 0.5 g;
• carbohydrates 21 g.

Boiled beans are very low in calories. At the same time, it is able to saturate us for several hours in advance. And all thanks to fiber, which red beans are especially rich in. However, white also has its own charms: it contains a lot of useful minerals and vitamins. It turns out that this is, without exaggeration, a tasty and healthy dish. By the way, it is very rich in proteins, so from time to time it can be used as an alternative to meat for fasting days.

Determining the readiness of the product

We have already looked at how to properly cook some types of beans. Now let's talk about determining the readiness of the product. To do this, you need to remove one grain from the pan, cut it with a knife or eat it. The finished boiled grain should be whole, soft, but not porridge-like. If it is still a bit hard, difficult to pierce or crackles, then you should continue cooking further and check readiness at intervals of 5-10 minutes.

The finished grains are soft, whole, and not porridge-like.

Bean dishes

If you are preparing beans as a side dish, add finely chopped onion fried in vegetable oil to the already cooked beans. Boiled fruits mixed with a jar of regular canned corn are also good.

It's very easy to prepare Italian salad. You need to soak half a kilo of beans, and then cook them with one carrot and a stalk of celery as much as needed. This can be done in a slow cooker.

After the grains are ready, throw away the carrots and celery and drain the water. Transfer beans to a large bowl. Add half a glass of olive oil, a couple of cloves of garlic. Finely chop half a red onion and a bunch of parsley and add to the bowl. The salad can be served either warm or cold.

Legumes are an excellent side dish, an important element of soups and salads. If you cook the beans correctly, problems associated with increased gas formation will not arise.

On a frying pan

Cooking recipes in a frying pan are the most popular because they are simple. To make a delicious dish with beans, you need to cut 1 onion into half rings and fry in a small amount of vegetable oil. 1 carrot is peeled and cut into strips, and 3 tomatoes are cut into 4 parts. Then they are sent to the onion. Add spices to taste to the mixture and bring it to a boil.

After boiling, add 2 cups of pre-boiled beans to the pan and mix thoroughly. The dish is simmered under the lid over low heat for 3-5 minutes. Before serving, the beans are sprinkled with finely chopped herbs.

Boiled bean salad

Boiled beans are a great addition to salads. This product makes the dish more satisfying and bright in taste.

To prepare a delicious salad with mushrooms, you need to mix 150 g of boiled beans, 100 g of fried champignons, 1 onion, cut into half rings and fried until golden brown. The finished salad is seasoned with mayonnaise and spices are added to taste.

Vegetable puree with beans

To prepare healthy vegetable puree, you need to boil 300 g of white beans. 4 medium tomatoes are doused with boiling water and the skins are removed. They are crushed using a blender.

1 onion is finely chopped, and 1 carrot is grated. Vegetables are fried until soft. Then add 2 chopped garlic cloves, juice from half a lemon, 1 tsp. Sahara. Simmer the mixture over low heat for 10 minutes. All products are mixed and crushed using a blender.

Bean side dish

A side dish of beans is a good addition to meat or fish. To prepare, the beans are boiled until tender. Separately, fry 1 chopped onion with 4 chopped bell peppers. When the onion turns golden, add 4 chopped tomatoes and 2 tbsp to the pan. tomato paste, as well as your favorite spices. The products are simmered over low heat for 10 minutes. At the very end, boiled beans and finely chopped greens are added to the mixture.

Beans in tomato

The dish is very tasty both cold and hot. To prepare, fry the roast separately with onions and carrots. When the vegetables become soft, add boiled beans and fry for 5 minutes. After the specified time has passed, natural tomato puree and tomato paste are added to the frying pan in a 1:1 ratio. Spices are added at the very end to taste.

Bean Pie

To prepare a pie with beans, take 150 g of butter, 1 kg of yeast dough, 3 cups of boiled beans, salt to taste. The beans are pre-ground using a blender.

The dough is divided into 4 parts and each of them is rolled out into a thin layer. Place filling in each circle and make a large flat cake. The pies are baked at 180 degrees for about 30 minutes. The finished cakes are greased with butter.

Alternative cooking methods

Method with thermal changes . So, put the beans in a saucepan, add water, bring to a boil, reduce the temperature and simmer for 15 minutes. Then drain the water and fill the pan with cold water again. We repeat the steps 2 more times. When the water boils for the third time, cook for another 30 minutes until done.

A similar option : Add half a cup of cold water several times to a large boiling saucepan. Again, due to the temperature difference, the beans will cook faster.

Ready-made bean dish

Oven method . Surely many people inherited a cast iron frying pan (cauldron) from their grandmothers and parents. It can also be useful for beans. The recipe is simple:

• prepare the oven in advance: preheat to 180 °C;
• pour the beans into the roasting pan and fill them with water so that there is 10-15 cm more water;
• add a little salt and spices to taste;
• Be sure to close the cauldron with a lid and put it in the oven;
• After 2 hours, take out the finished dish with a delicate creamy texture.

Cooking in a slow cooker

To quickly boil red or white beans, use a slow cooker.
Pour liquid over the dry beans based on the calculation: for 2 measuring cups of product - 5 cups of cold water. Leave for 6-8 hours. During soaking, you need to change the liquid every 3 hours. Place the swollen beans in a colander, rinse with running water (cold). Leave it for a while. Load into the slow cooker, add salt (1 teaspoon per 1 measuring cup of product). Add black pepper (optional). Stir and add liquid. You need to cook the product in a multicooker using the “Stew” (or “Soup”) mode.

How long to cook beans? Set a timer on the multicooker: for white beans - 1 hour, for red beans - 1.5 hours. At the end of cooking, taste the beans. If they are not ready, turn the multicooker back on for another 15-20 minutes. If you need to cook without soaking, the timer should be set for 3-3.5 hours.

What kind of soup to cook with beans

Bean soups are especially popular in South America. They like to make them spicy and thick. A good example of such a soup with a step-by-step recipe is presented here, you can find it.

In familiar first courses, such as borscht or cabbage soup, beans can be used to replace meat; it is a good alternative during Lent. The soup turns out nourishing and rich.

Cook for fun and be healthy!

How to determine readiness

To be sure it's ready, use one of two methods. The first, classic method is called the “three beans” method. Fish out three beans from the pan and try each one. If all three are soft, then the grains are ready. If at least one bean is a little hard, then the beans are boiled further until tender. Check in the same way after 10-15 minutes. This is how the chefs of European restaurants define it.

You can find out readiness in another way. Take out a couple of pieces, place on a clean plate and mash with a fork or your fingers. They should be soft when pressed. If it crunches a little, do not remove from heat. After 10 minutes, check readiness again. Place the finished beans in a colander to drain excess liquid.

Selection and storage of red beans

When choosing, you should be guided by several rules. High-quality red beans have good flowability and a smooth, even surface. There should be no plaque or dark spots. A sealed bag preserves the beneficial properties of legumes, so you need to pay attention to the integrity of the packaging. The presence of foreign particles is not desirable. The grains should be approximately the same size. If the shell is wrinkled, then most likely the beans were harvested a couple of years ago. The presence of condensation on the packaging provokes the formation of mold, which can lead to poisoning.

Red beans can be stored in the form of dry seeds for up to 2 years. This is provided that the packaging is sealed and stored in a cool, dark place. However, it is worth remembering that after 2 years the beans dry out and lose their beneficial properties. The skin of red beans is very dense, this protects against the penetration of bugs.

Amount of ingredients for cooking beans:

• Red beans – 500 gr;
• Water for soaking – 1 l;
• Salt – 1 tsp.

Preparing the beans

Before cooking, it is necessary to sort out the grains, eliminating those that are wrinkled and unsuitable for cooking. Dried out beans will not become soft no matter how long you cook them. Next, you need to rinse thoroughly under the tap in a colander.

Important to remember! Eating red beans raw can cause poisoning. Toxins disintegrate only after heat treatment.