Legumes are a very valuable and useful addition to the diet.
However, in order to appreciate the benefits of this category of product, you need to learn how to cook it properly.
The expert of the online publication "BelNovosti" on culinary issues, chef Yulia Arkhipova, has identified the main mistakes that can be made due to inexperience.
What do they consist of?
No soaking
Don't think that legumes will simply be harder to cook: this is a misconception. The lack of preliminary soaking will make healthy products harmful and difficult to digest.
Therefore, it is worth soaking beans and peas for several hours.
Salt
Many people are so afraid of forgetting to add salt that they add it too early. As a result, pea and bean dishes turn out hard.
Therefore, it is important to add salt only at the very end of cooking.
Fire intensity
In order for legume dishes to be tasty, it is important to cook them correctly. At first, you can set the fire to high.
However, after boiling, cooking is carried out over low heat.
Expert: Julia Arkhipova
