A simple and convenient way to store beans for every housewife is drying. The only drawback of such preparation is long cooking.
But this is not the only question that arises for housewives before preparing dried beans.
Expert of the online publication "BelNovosti" Yulia Arkhipova - a cook, fourth-category baker told how to quickly cook dried beans.
Do you need to soak?
Soaking reduces the cooking time of beans by almost an hour.
In addition, keeping the grains in water helps to get rid of substances that cause discomfort in the stomach after eating.
But you can do without soaking if you cook in a pressure cooker or multicooker.
Cooking rules
1. You need to cook the beans in a spacious pot with a thick bottom and over low heat.
2. The water in the pan should be 1-2 centimeters above the level of the grains.
3. It is recommended to cook it in salted water if you want it to retain its shape.
4. You can add bay leaf as a spice; it’s good to add herbs, onions or carrots.
5. During cooking, only hot water can be added.
How to cook quickly
You can cook them without soaking them if you bring the water with the beans to a boil, let it boil for a few minutes, drain the water and pour cold water over the beans, then cook until done.
The most important thing is that home-cooked beans are healthier than store-bought canned beans.
For reference
Beans are the type genus of plants in the legume family, which includes more than 90 plant species.
Expert: Julia Arkhipova
