Why the beans are cooked dry and hard: culinary tricks
Not everyone likes beans, and probably because they turn out dry and hard, although they should be tender and tasty.
It is possible that you are unable to prepare a sensible dish because of the habit of cooking it faster, which means without soaking. Let's try to figure out what is wrong here.
How to cook beans properly
By the way, they say that red and white beans are cooked with some differences. This article will discuss cooking white beans.
First, the beans need to be soaked, and this is usually done overnight, pouring cold water over them. Soaking makes the beans easier to digest.
Then the water is drained, the beans are washed, placed in a saucepan, covered with cold water and set to cook.
Secondly, bring the beans to a boil and stir with a spoon. Then cook over low heat with the lid loosely closed for 30 minutes.
Thirdly, after this, drain the water and add cold water until the water level is 5 cm higher than the grain level. Bring to a boil again and cook over low heat for an hour under a tightly closed lid.
Fourthly, during this time, three cups of water should be poured into the boiling beans at equal intervals. The beans should be boiled at a low boil.
Fifthly, salt is added at the end of cooking; if you do this earlier, the beans will have to cook longer.
Bon appetit!
