I answer all your questions about how to cook beans and enjoy them! From storage to storage to cooking and nutrition, here is everything you need to know about beans.
How to cook beans + our favorite bean recipes
Beans, beans, magic fruit. The more you eat, the more … you know the rest!
What not to love for the beans? They are so versatile and incredibly healthy! Beans should be included in your meal design each week. This is my goal! Whether mixed in a rich chili or soup, which served as a dip (such as this easy black bean and corn) with my favorite chips, or enjoying a vegetarian burger hot from the grill, there are many ways to enjoy them.
A vegetarian basal
Beans are usually essential in recipes and diets -friendly diets and diets due to their flexibility and high protein content.
Beans are a big nutrient for toddlers, especially someone who doesn’t like meat. Birch was never a great meat eating and we tried to incorporate beans into some sauces for him.
The combination of beans and rice creates a complete protein. Only, beans and rice do not have some basic amino acids. However, when eaten together, each contributes to what the other is missing to form a complete protein.
Now that we have a basic understanding that beans are a nutritious food and adaptable to diets across the boat, let’s dive into some frequent questions about these legumes. If you’ve ever been undergoing dried beans cooking or want to add some new legume recipes to your weekly meals, here are some tips!
Frequently questions
Beans are seeds by the Fabaceae family, commonly known as legume, pea or bean family. You may also hear them refer to as “pulses”. It is an affordable source of protein, fiber, iron and vitamins that offer many health benefits.
There are many types of beans, but some that may be familiar with black beans, large beans, pinto beans, chickpeas or Garbanzo beans, Lima beans and Edamame.
Benefits Benefits
The beans are rich in complex carbohydrates, low fat proteins, fiber, vitamins B and minerals.
Beans are partly rich in soluble fibers that are known to help reduce the risk of heart disease by reducing “bad” cholesterol. Insoluble fibers in the beans help to accelerate the passage of food through our digestive tract, helping with regularity. The abundance of fiber content on the beans is the reason why you may feel full after eating a small portion.
Beans are also an elevated source of low -fat vegetable protein without saturated fat and cholesterol found in animal proteins. While all beans are a great source of protein, soy is the only bean that is a complete protein on their own. The combination of beans on a plate of granules (such as rice) provides a complete set of amino acids.
While a good source of many minerals, the beans are particularly high in iron. Large Lima beans are among the highest in iron – what do you know! (I personally love Lima’s beans! Probably because in the south they are also known as butter beans.)
Source: Wellness Foods Az
What makes beans cause natural gas?
Oligosaccharides. Say what? Oligosaccharides are complex carbohydrates (or sugar), which are on beans, that our bodies cannot digest well. These complex sugars undoubtedly pass into the large intestine, where they are kneaded on gas. When traveling to the bottom of our digestive system, they knead … and the fermentation produces natural gas. Nice.
Dried against canned beans
- Good: The canned beans are convenient and wonderful when you are in a hurry.
- Better: Enjoy dried beans in water for fewer additives and sodium from canned beans.
- Best: Enjoy dried beans with a neutralist* for optimal diet and digestion.
*What is an eliminate?
A neutralist, simply placed, helps to eliminate these sugars that are difficult to assimilate into cooked beans.
- non -dairy: raw apple cider vinegar, baking soda, lemon juice, kombu
- dairy: simple yogurt of the whole milk, cultivated buttermilk, kefir, wet whey
How to absorb beans
- Rinse 1 to 2 kg of beans in a grid and remove any debris.
- Place dried beans in a glass or ceramic bowl. Cover with warm water to cover, about 3-4 inches of water. Add 2 tablespoons. Neutralizer for every 1 cup beans. Also add salt to the water soaked. The recommended soak time is 8-10 hours, but you can make a quick soak if you boil the beans first.
Why do you absorb beans?
Beans with a neutralizer before cooking makes them easier in the digestive system (known as less tooing!), Nutrients are easier to absorb and more importantly, reduces cooking time.
Pro Tip: Enjoy all night and the beans will be ready to cook in the morning.
Do you have to salute the water you impregnate the beans?
Yes! Adding salt to the weight of the beer (a technique called “brining”) can really help the beans cook more creamy and evenly even spices. This can improve the texture by helping the beans maintain their shape, enhance the taste, as the beans absorb some salt and reduce the burst of beans by enhancing their skin.
How to cook beans
Cooking 1 to 2 kg of dried beans each time is manageable and ensures that they cook evenly. A large container can handle this amount without overcrowding.
1. Rinsing – Rinse the soaked beans.
2. Cover – Place beans in a large container or Dutch oven. Cover with water 2 inches over the beans.
3. Simmer – Bring the beans to boil, reduce the heat to simmer, cover the container and cook until it is done (the cooking time varies per bean type).
4. Time – For additional nutrition and digestion, pour into a kombu strip (dried algae). You can also add spices of your choice here, such as cumin, turmeric and coriander.
Ways to add flavor while cooking beans:
1. Use aromatic
Add the onions of the Holy Trinity, celery and carrots and/or garlic to cooking water for flavored beans. You can keep them whole, split into some large pieces or cut into small pieces for more stew.
2. Add herbs and spices
- Large beans for beans are bay leaf, thyme, rosemary or oregano.
- For a while, try smokers paprika, cumin or red pepper flakes for a spice hint.
3. Use broth
Instead of clean water, use the broth as a bean cooking liquid (vegetables, chicken or beef) for richer flavor. But note the salt content!
How to save beans
- Store dried beans in a glass jar in a cool, dark place for up to one year.
- Store cooked beans in a tight sealed container in the refrigerator for 3 days or several months in the freezer.
5 healthy and delicious bean recipes
1.
Beans provide proteins, fibers and starch. Cucumber and red pepper satisfy the vegetables. Dill and orange bring a bright taste. And Ricotta adds a salty fist.
2. Easy chicken & bean roasting
A classic kerf – chicken and bean bake! It is easy to assemble in 15 minutes and bake for an hour. This saucepan has three types of beans (two canned, one fresh) plus fresh herbs and tasty chicken all baked on a plate. The chicken tastes all cups of cooked beans below!
3. Tropical bean salad
This tropical bean salad will bring a little sunshine to your day. With kiwi and pineapple for an eruption of flavor, Slaw broccoli and black beans are the basis of a healthy lunch or side. Add coconut flakes to the top for an additional special crisis!
4. Homemade Bean Burgers
I used to make them all the time when I had nothing else to eat for lunch. I always had a box of beans! The easiest burgers you will ever make full of vegetable protein. Serve them in a traditional hamburger bun or serve over a salad. And if you are in the middle Atlantic, look for Without burgers In the frozen part made of lentils and very similar!
5. Easy black beans of slow kitchen
An easy recipe for a large saucepan of black beans that you can enjoy in meals all week!
Do you have favorite bean recipes/ways to enjoy beans?
