The beans are loved by many nations for centuries, in different countries it is used to prepare national dishes. It is a storehouse of vegetable protein, various vitamins and trace elements, as well as a tasty and nutritious product. How to make it properly to maintain the maximum number of useful substances, read in our article.
Select variety
The varieties of this culture are very much, they are all useful and nutritious. Their comprehensive difference is how quickly it is preparing and how strongly rolling. For example, white and white-red beans are brewed faster, red - almost twice as long. This moment should be remembered by calculating the time of cooking a dish.
Soaking beans
Some hostesses do not like this product due to the fact that it is preparing for a long time, and sometimes the intestines begins to rebuild. These not the most pleasant consequences can be removed quite simple. You just need to soak the beans in cold water in advance. It is worth remembering that in the process of soaking, it will increase in the amount of almost three times, so it is necessary to pour water with a margin. The longer the beans will stay in the water and the more likely it will be, the faster it will prepare and fewer surprises will present to your intestine. It is better to leave for the night or at all on the day.
Preparation of beans
The simplest dish is boiled beans with greens. This method of cooking does not take a lot of your strength, the Multicooker will do everything for you. You only need to fall asleep in advance the beans in the bowl, pour with water by 1-2 cm above the level of the beans and enable the "quenching" mode for 1-2 hours (depending on the variety). 15 minutes before readiness satisfaction. From the finished beans, we drain the water, we shift into the plate, add greens to your choice and enjoy the taste.
The beans in the tomato is prepared similarly to the previous dish, but in 15 until prepaid, add salt and several spoons of tomato. He will give a beautiful shade and add a pleasant kitty.
Beans with vegetables will give you not only the benefit, but also a variety of tastes. Take onions, garlic, carrots, Bulgarian peppers, tomato, any other vegetables at will. Rinse thoroughly, clean from the peel and cut: onions and garlic finely chopping, carrots - with small cubes or grate on the grater, the Bulgarian pepper and tomato - cut into medium cubes. At the bottom of the bowl, we pour several spoons of vegetable oil, tip to the translucent slightly golden color onions and garlic, then add carrots. After a few minutes we will fall asleep pepper and tomato and all together be frying another 5 minutes.
The resulting vegetable roaster is spearing into separate dishes, and in the bowl we fall asleep in advance the beans and pour water so that it covers the top of 1-2 cm. Cook beans until half-and-and-and-and-and-half-and-and-and-half half-preparations, depending on the variety.
Add vegetables, a pair of tomato spoons, spices to taste and pasty for another 30-60 minutes.
We decorate the greens and eat with pleasure.
This unique nutrient product can be used as an independent dish, and it can only act as one of the ingredients of more complex recipes. In any case, you will receive a portion of the beneficial substances and pleasure from the unique taste and aroma.
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