How to quickly cook beans

The beans are universal in its composition, it is among the ten most useful products. With its low-calorility, this bean is very nutly and indispensable in food, it contains all the valuables necessary for the normal functioning of the human body. By eating beans, you replenish your body with a large number of vitamins, trace elements and an easily used nutrient vegetable protein. After reading the article, you will learn how to quickly cook the beans to quickly enjoy it taste and fill your body with all the useful substances.

• Deciding with what kind of beans you want to cook, beat it, remove poor-quality, thoroughly rinse. Remember that the bean varieties are not recommended, due to the different time of their preparation.
• Choose dishes for cooking at the calculation of the fact that the beans in the process of cooking increases in the amount of up to 3 times. Water should be 2-3 times the volume of the main product.
• The saucepan when cooking beans is not worth covering the lid - the product will darken. In the boiled water, add a spoonful of sugar and 2-3 tbsp. l. Sunflower or olive oil - it will express the taste of the beans.
• If as a result of cooking you want to get a soft raffle bean - salt at the end of the cooking. If you do it first - you will prolong the cooking time and the product will be tough.
• Watch out for the water level in a saucepan if the amount is not enough - we only pour boiling water. If you add a large amount of cold water - the beans can crack.

• Cooking green or asparagus beans does not take you a lot of time. It is preparing in boiling salted water for 5 minutes, with a panent lid. Finished beans should be soft and slightly crispy. The digestible product has an unbearable taste and impaired structure. To preserve the color of the beans in the water during cooking, add a slight amount of citric acid.
• To accelerately weld bean light varieties, in the process of cooking, add a little cold water to boiling water when the water is boiling down every 5-10 minutes - the temperature of the temperature drop accelerates cooking. The product will be ready after 1.5-2 hours.
• To quickly cook the red beans, you will need a little longer time and pre-soaking for a few hours, as the density of it is slightly higher than that of white (in its structure it is softer, so it is necessary to soak it before preparation).
• And bright, and the dark varieties of legumes are accelerated, if in the process of cooking boiling water to replace each time on fresh. Usually 3-4 boiling will be enough to prepare the product.
• You can add some soda to the boiling water with beans. Do it carefully, as adding an excess amount of soda, you can spoil the appearance and quality of the prepared product.
• Bring water with beans to a boil, then remove from the fire, cover with the lid and leave it for 2-3 hours. After that, boil the product in the usual way.

It is known that legumes stimulate the gas formation process. To prevent the production and accumulation of gases in the intestine in the cooking beans, add the leaves of mint or garden videos into the water. Remember that it is not recommended to eat half of the beans to eat, in order to avoid possible poisoning and unwanted consequences from the gastrointestinal tract.