Peas, like other legumes, are a rather rare guest in our kitchens.
The reason, according to the expert of the online publication BelNovosti, chef Yulia Arkhipova, is that they all take a very long time to prepare. Cooking pasta or buckwheat is much faster.
But this is not a reason to completely give up legumes, because they contain a lot of vitamins, minerals and useful substances.
That's why it's worth taking note of one little trick that will significantly speed up the process of cooking peas, beans or chickpeas.
It turns out that all you need to do is add seaweed to the pan during the cooking process.
This ingredient can be replaced with nori.
With such “additives” cooking beans takes 40 minutes at most.
The main thing is not to overdo it with the amount of this ingredient: if you add too much seaweed, the beans will acquire a characteristic marine flavor that you may not like.
Expert: Julia Arkhipova
